Œufs mayak (œufs marinés coréens)

Ingrédients

• 6 large eggs (at room temperature)
• 1 tbsp each salt and white vinegar (for boiling the eggs)
• green onions, seaweed flakes, and/or sesame oil (for garnish, optional)
• 1/2 cup soy sauce
• 1/2 cup water
• 1/4 cup honey (corn syrup, oligo syrup, or your choice of liquid sweetener)
• 1/4 medium onion (diced)
• 1 green onion (diced)
• 3 cloves garlic (minced)
• 2 chili pepper (diced)
• 1 tbsp toasted sesame seeds

Préparation

1. 1

   In a bowl or a container, add the marinade ingredients and mix to combine, ensuring all the honey is scraped from the bottom.

2. 2

   Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes (or 10 minutes for hard-boiled eggs). Prepare a large bowl of ice water.

3. 3

   When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes.

4. 4

   Gently peel the eggs and add them to the marinade. Cover tightly and store in the refrigerator overnight, or at least 6 hours.

5. 5

   To serve, place the egg over a bed of rice and garnish with green onion, seaweed flakes, and/or sesame oil to your preference. These eggs serve as an excellent garnish over a bowl of noodles as well. Enjoy!