Korean Mayak Soy-Marinated Eggs with Rice

Mayak eggs earn their Korean nickname—literally “drug eggs”—from how addictive the sweet-savory soy marinade becomes. Jammy soft-boiled eggs soak with garlic, chili, and sesame, then land over short-grain rice with a nori finish.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 380 cal
• 18g protein
• 48g carbs
• 12g fat
• 3g fiber

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Ingredients

• 8 large eggs
• 1/2 cup soy sauce
• 1/2 cup water
• 3 tbsp sugar
• 4 cloves minced garlic
• 4, sliced green onions
• 1 tbsp fresh chili or gochugaru
• 1 tbsp toasted sesame oil
• 1 tsp toasted sesame seeds
• 3 cups cooked short-grain rice
• optional garnish nori strips

Instructions

1. 1Bring a medium saucepan of water to a rolling boil over high heat.
2. 2Gently lower the eggs into the boiling water with a slotted spoon and cook exactly 6 minutes and 30 seconds for jammy yolks.
3. 3Prepare an ice bath while the eggs cook. Transfer the eggs immediately to the ice bath and chill 5 minutes.
4. 4Peel the eggs carefully under cool running water and set aside.
5. 5In a bowl or jar, whisk together soy sauce, water, sugar, minced garlic, sliced green onions, chili or gochugaru, sesame oil, and sesame seeds until the sugar dissolves.
6. 6Add the peeled eggs to the marinade, making sure they are mostly submerged; cover and refrigerate at least 30 minutes or up to overnight for deeper flavor.
7. 7Warm the cooked short-grain rice and divide into bowls.
8. 8Remove eggs from the marinade, slice in half to reveal the jammy centers, and nestle two halves per bowl over the rice.
9. 9Spoon a little of the aromatic marinade over the eggs and rice.
10. 10Garnish with extra green onion, sesame seeds, or nori strips if desired and serve right away.