That's what Korean Mayak Eggs would be in our local lingo because "mayak" means addictive. After all there is such a thing as nasi ganja, so why not ganja eggs?
These eggs are something like those marinated ramen eggs with soft centers.
The marinade is easy to make and consists of just water, light soy sauce, sugar, garlic, spring onion and sesame seeds. Just mix all these together.
Cover and keep in the fridge to marinate overnight.
I have made these Mayak Eggs three time already because they are so, so good!
These marinated eggs are very tasty - salty, slightly sweet and savory. I could not stop at just one.
They get saltier as the days go by, so you can take the eggs out into another container after one or two days of marination. But I did not bother doing that.
I have kept the eggs up to exactly one week and the last egg tasted just fine and I did not have any tummy issues. Apparently, you can reuse the marinade but you need to boil it and then cool it down. But I prefer to start with a fresh marinade.
Recipe source : Adapted from Futuredish
- 10 eggs (mine are straight out from the fridge)
Note : prepare a bowl of cold water to put the eggs in after they are done cooking
For the marinade :
- 1 cup light soy sauce
- 1 cup water
- 1/2 cup sugar
- 1 stalk spring onion, chopped
- 2 large cloves garlic, finely minced (I use a garlic press)
- 2 tbsp toasted sesame seeds
1. Bring a pot of water to a boil.
2. Lower the heat to a gentle simmer and put in the eggs.
3. Put the timer on for 8 minutes and bring the water back to a simmer.
4. When the time is up, remove the eggs and place in a bowl of cold water.
5. When the eggs are cool enough to handle, peel and set aside.
6. To make the marinade, mix soy sauce, water and sugar. Stir to dissolve the sugar.
7. Then add chopped spring onion, minced ginger and sesame seeds. Stir to mix.
8. Pour the marinade into a container and add the eggs.
9. Cover and store in the fridge overnight to marinate.