Korean Mayak Eggs over Rice

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 8 large eggs
• 4 cups cooked short-grain white rice
• 1/2 cup soy sauce
• 1/2 cup water
• 2 tbsp mirin
• 4 cloves minced garlic
• 4 stalks green onions
• 1 tbsp grated fresh ginger
• 1 tbsp sesame oil
• 2 tsp toasted sesame seeds
• 1 tsp gochugaru
• 2 sheets nori strips
• 1 small cucumber

Instructions

1. 1Bring a medium saucepan of water to a rolling boil over high heat. Gently lower the eggs in with a slotted spoon and boil for exactly 6 minutes 30 seconds for jammy yolks.
2. 2Immediately transfer the eggs to an ice bath and chill for 5 minutes until completely cool to the touch. Peel carefully under cool running water so the whites stay intact.
3. 3In a medium bowl whisk together the soy sauce, water, mirin, minced garlic, grated ginger, sesame oil, gochugaru, and half of the sliced green onions until the marinade looks glossy.
4. 4Place the peeled eggs in a clean jar or shallow container and pour the marinade over them so they are fully submerged. Cover and refrigerate at least 2 hours or overnight for deepest flavor.
5. 5When ready to serve, reheat the cooked rice until steaming hot, either in the microwave covered with a damp towel or in a small pot with a splash of water.
6. 6Slice each marinated egg in half lengthwise to reveal the jammy golden centers. Spoon hot rice into four bowls.
7. 7Arrange two egg halves cut-side up on each rice bowl. Spoon a little extra marinade over the eggs and rice.
8. 8Top with remaining green onions, toasted sesame seeds, torn nori strips, and thin cucumber ribbons. Serve immediately while the rice is hot and the eggs still cool and silky.