Mayak eggs are marinated soft-boiled eggs that take on a ton of flavor from sauces and vegetables. In Korean cooking, they are traditionally eaten as a side dish over rice.
2chili peppersred or green, chopped (I used serranos)
1/2teaspoonsalt
Instructions
Fill a saucepan large enough to fit all of your eggs about three-quarters full with water. Add in the vinegar and salt. Bring the water to a boil.
Once the water is boiling, carefully add the eggs and let the water continue to boil for six minutes.
While the eggs boil, prepare a large bowl with cold water and lots of ice. After the six minutes, carefully transfer the eggs from the boiling water to the ice bath, and let them cool for at least five minutes. Carefully peel the eggs and return them to the ice bath while you prepare the marinade.
Heat a dry skillet over medium heat. Once it is hot, add in the sesame seeds, stirring them regularly, until they are lightly browned. Remove them from the heat.
Choose a container (with a lid) that will fit all the eggs and let them be fully submerged in the marinade. In that container, combine the toasted sesame seeds, soy sauce, water, honey, onions, garlic, chili peppers and salt. Stir well to combine and add the eggs.
Seal the container and refrigerate at least eight hours.
These can be eaten on their own, if you desire, or more commonly, over rice, along with some of the marinade as a sauce.