Korean Mayak Eggs

Ingredients

• 6 large eggs
• 100 ml soy sauce
• 100 ml water
• 30 ml honey or sugar
• 1.5 cloves garlic cloves, finely minced
• 2 stalks spring onions, finely chopped
• 0.5 chili small chili, finely chopped
• 1 tsp sesame seeds
• 1 tsp sesame oil
• 0.5 onion small onion, finely diced (optional)

Steps

1. Make jammy eggs: Boil water, gently lower in 6 eggs. Cook for 6½–7 minutes. Immediately transfer to ice-cold water for at least 5 minutes. Peel carefully.
2. Make the marinade: Mix 100 ml soy sauce, 100 ml water, 30 ml honey/sugar, minced garlic, chopped spring onion, chopped chili, 1 tsp sesame seeds, and 1 tsp sesame oil. Add optional diced onion if desired. Taste and adjust for a balance of salty, sweet, and garlicky flavors.
3. Marinate: Place peeled eggs in a container. Pour marinade over them. Refrigerate for at least 6 hours, or preferably overnight. Turn eggs occasionally if not fully submerged.
4. Serve: Place hot rice in a bowl. Split a mayak egg on top and spoon some marinade over the rice and egg. Garnish with sesame seeds, extra spring onion, a drizzle of sesame oil, and chili flakes if desired.

Notes

For best results when serving with rice, make the marinade slightly less sweet and a bit more garlicky. Aim for 7 minutes of cooking time for a set white and a gloriously soft yolk that isn't too runny.