Korean Marinated Eggs - Mayak Eggs!

Ingrédients

• 6 large eggs
• 1 tablespoon vinegar, (can use apple cider vinegar)
• 1/3 cup water
• 1/2 cup light soy sauce
• 3 tablespoons honey
• 1/2 tablespoon dark soy sauce
• 5 green onions
• 4 garlic cloves, (grated)
• 2 korean green pepper, (thinly sliced, )
• 1 fresno chili, (diced)
• 4 teaspoons toasted sesame seeds
• sesame oil, (poured over eggs just before serving)

Préparation

1. 1

   --- Eggs ---

2. 2

   In a medium saucepan, add 5 cups of water and vinegar. Cover and bring to a boil over high heat. Once boiling, carefully add eggs using a spider strainer, then cover with lid. Set a timer for 6 minutes for soft boiled eggs, or 9 minutes for a more set (hard boiled) egg. Meanwhile prepare an ice bath.

3. 3

   Once cooked, transfer eggs to an ice bath. Set a timer for 6 minutes. While waiting on eggs to cool, start making the soy sauce egg mixture.

4. 4

   --- Soy Sauce Mixture ---

5. 5

   Add both soy sauces, honey, and water to a medium sized mixing bowl. Whisk until honey completely dissolves.

6. 6

   Add remaining sauce ingredients then stir to combine.

7. 7

   Carefully peel eggs then add to the soy sauce mixture. Cover with plastic wrap then place in the refrigerator overnight.

8. 8

   Top steamed rice with desired amount of soy sauce, along with peppers, green onion, sesame seeds from the sauce. Top with an egg and use a spoon to split the egg in half. Finish with a drizzle of sesame oil just before serving. Enjoy!