Mayak-Eier (koreanische marinierte Eier)

Zutaten

• 6 large eggs
• Vinegar (optional for boiling eggs)
• 1/4 medium yellow onion, finely chopped (about 1/3 cup)
• 3 cloves garlic, minced (about 2 tablespoons)
• 1 stalk green onion, sliced
• 1 chili pepper, finely chopped or sliced (optional for spice)
• 1 tablespoon toasted sesame seed
• 10 tablespoons low sodium soy sauce (1/2 cup + 2 tablespoons)
• 5 tablespoons honey (rice syrup or corn syrup can be substituted)
• 1/4 cup water

Zubereitung

1. 1

   Prepare the Eggs: Gently place the eggs in a pot and add enough water to cover them by at least an inch. Optionally, add a splash of vinegar to the water to make peeling easier. Bring the water to a boil over medium-high heat.

2. 2

   Boil the Eggs: Once boiling, reduce heat to a simmer and cook the eggs for 6-7 minutes for soft-boiled yolks or 8-9 minutes for slightly firmer yolks.

3. 3

   Cool and Peel Eggs: Immediately transfer the eggs to an ice bath to stop cooking and cool completely. Once cooled, carefully peel the eggs, taking care to keep them intact.

4. 4

   Prepare the Marinade: In a bowl, combine finely chopped yellow onion, minced garlic, sliced green onion, chili pepper (if using), toasted sesame seeds, soy sauce, honey, and water. Stir well to mix all ingredients.

5. 5

   Marinate the Eggs: Place the peeled eggs in a container or a resealable bag and pour the marinade over them, ensuring the eggs are fully submerged. Cover and refrigerate for at least 6 hours, preferably overnight, to allow flavors to penetrate.

6. 6

   Serve: Remove the eggs from the marinade, slice in halves if desired, and serve as a flavorful side dish, snack, or topping for ramen and rice bowls.