Korean Mayak Eggs - Marinated Eggs - Koreanische Eier

Korean Mayak Eggs - Marinated Eggs

I  found this recipe on Instagram following seonkyounglongest!

This is such a pleasant dish and so flavorful - i made the eggs as in the recipe but added too much marinade to the rice was too salty... so next time i will just make the eggs take out the chilies and add them to the eggs rice and make some vegetables and eat it is soooo good.
You can eat the eggs at room temp or with warm rice - great for Bento box!
The eggs will last 5 to 7 days in a refrigerator. 

If you want to reuse the marinade, make sure to boil it before the 2nd use to get rid of extra moist from veggies. Though I don't recommend to reuse the marinade- it has done its job (most of the flavors got into the eggs) and in my case, they are most likely gone because I mix them with rice! 

Vietnamese Version tip: in place of the soy sauce, use fish sauce! That is the Vietnamese way.
For children, keep it basic with sweetener, water, fish sauce with boiled eggs cut up and yolk used to thicken the sauce! Served over rice and sautéed veggies on the side it is an old school delight!


6 eggs, room temperature
2 tsp salt
1 tbsp white vinegar
½ cup soy sauce ( i only use Korean soy sauce to make it gluten free use Liquid Amino )
½ cup water
½ cup rice syrup, corn syrup, sugar or honey ( i use coconut flower syrup)
3 garlic cloves, chopped
3 to 4 green onions, chopped
1 green chili, chopped (optional)
1 red chili, chopped (optional)
1 tbsp sesame seeds
soft boil: 6 mins,
hard boil: 10 mins

1. Hard-boil eggs in a large pot. Peel the shells and place the eggs back into the pot.
2. Add soy sauce, vinegar, water, and sugar.
3. Simmer for 20 minutes over medium heat. Mix around occasionally.
4. Keep eggs in soy sauce when storing.

Serve over warm or room temperature rice and any steamed vegetables.

Koreanische Marinierte Eier
diese Eier sind ein klassische koreanische eingelegte Hartgekochte Eier - die gerne in die Bentobox wandern und als Mittagessen oder Abendessen  lauwarm oder warm zu Reis und Gemüse verzehrt werden. 

Tip: für die vietnamesiche Variante statt Sojasauce einfach Fischsauce verwenden.

6 Eier, Zimmertemperatur
2 TL Salz
1 EL Reisessig oder Sake
½ Tasse Sojasauce ( ich verwende nur koreanische)
½ Tasse Wasser
½ Tasse Reissirup, Rübensirup, Zucker oder Honig - ich verwende Kokosblütensirup
3 Knoblauchzehen fein gehackt
3 to 4 Frühlingszwiebeln fein gehackt
1 grüne Chilischote gehackt (optional)
1 rote Chilischote gehackt (optional)
1 EL Sesamsamen
Weichgekochte Eier: 6 Min
Hartgekochte Eier: 10 Min

1. Eier in einem Topf hartkochen, Wasser abschütten, Eier schälen und zurück in den Topf geben.
2. Sojasauce, Essig, Wasser, Chili und Sugar in den Topf geben.
3. Für 20 Min bei mittlerer Hitze simmern lassen - ab und zu rühren.
4. Eier in der Marinade im Kühlschrank bis zu 7 Tage aufbewahren.

Wird mit warmen oder heißem Reis serviert und Gemüse.