Korean Mayak Soy-Marinated Jammy Eggs on Rice

Serves 4 · 15 min prep · 7 min cook

Ingredients

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

Instructions

1. 1Bring a medium pot of water to a rolling boil and prepare a large ice bath beside the stove for shocking the eggs.
2. 2Gently lower the eggs into the boiling water with a slotted spoon and cook exactly 7 minutes for jammy, custardy yolks that still hold shape.
3. 3Transfer the eggs immediately to the ice bath and chill for 5 minutes until cool enough to handle, then carefully peel under cool water.
4. 4In a medium bowl or jar, whisk together the soy sauce, water, sugar, minced garlic, most of the chopped green onions, sliced chili, sesame seeds, and sesame oil until the sugar dissolves.
5. 5Add the peeled jammy eggs to the marinade, ensuring they are fully submerged, then cover and refrigerate at least 2 hours or overnight for deepest flavor.
6. 6When ready to serve, scoop hot freshly cooked short-grain rice into four bowls so the residual heat gently warms the eggs.
7. 7Lift two marinated eggs from the soy mixture for each bowl, slice them in half to reveal the jammy centers, and nestle them atop the rice.
8. 8Spoon a little of the aromatic marinade over the rice and eggs for glossy seasoning without making the bowl soggy.
9. 9Top with remaining green onions, extra sesame seeds, and nori strips, adding a spoonful of kimchi on the side if you want heat and crunch.
10. 10Serve immediately while the rice is steaming and the yolks are still soft and luxurious.
11. 11Store leftover marinated eggs in the fridge up to four days for quick high-protein breakfast bowls all week.
12. 12This Korean street-style mayak egg bowl delivers viral TikTok flavor with almost no morning cook time once the eggs are prepped.