Korean Marinated Eggs with Bonito Noodle Sauce (Mayak Eggs)
From the MolalaCook kitchen · 烘焙手記
Korean Marinated Eggs with Bonito Noodle Sauce (Mayak Eggs)
韓式醬油漬蛋
Marinate four soft-boiled eggs for 24 hours in a sweet-savoury mix of bonito noodle sauce, sesame and fresh aromatics.
▶ Watch the recipe
Before you begin
Serve with rice and a spoonful of the marinade. Use the specified bonito noodle sauce for this version. A highly concentrated dipping sauce should be prepared at its serving strength before measuring.
Method 做法
Boil and cool the eggs
Bring water to a boil. Turn off the heat briefly to lower the eggs in gently, then cook over medium heat for about 6 minutes 30 seconds. Stir gently for the first minute. Transfer to ice water to stop the cooking.
See this stage at 1:07 →
Mix the marinade
Finely chop the onion, chillies, spring onions and garlic. In a sealable food bag or close-fitting container, mix the water, bonito sauce, corn syrup, sesame oil and sesame seeds. Add the aromatics.
See this stage at 3:46 →
Marinate in the refrigerator
Peel the cold eggs carefully and lower them into the marinade. Seal the bag with the eggs surrounded by liquid. Refrigerate for 24 hours.
Serve over rice
Lift out an egg, cut it in half and place over rice. Spoon a little of the chopped aromatics and marinade around it.
See this stage at 5:40 →
Watch & bake along
Korean Marinated Eggs with Bonito Noodle Sauce (Mayak Eggs)
✦Does egg size affect the timing?+
Tools for this recipe
Blue & White Linglong Dessert Bowls, Plates & Spoon · 4.5 in Bowl (280 ml)
Serve individual portions in the dessert bowl.
Little Vintage Dipping Dishes
Set out the measured toppings or seasonings in a small dish before starting.
Copper Measuring Cups & Spoons · Complete 8-Piece Set
Portion small liquid measures and seasonings before mixing; weigh quantities given in grams.
