Korean Mayak Eggs (Cassey’s Version)
Been seeing these Korean Mayak Eggs all over TikTok so I had to try! Omg, so good.
I tried my own version inspired by the caramelized eggs I ate growing up in Vietnamese “thit kho.” I basically doubled the honey and then because I love onions and am sensitive to salt, I added more onions and eggs to reduce the salt content per egg!
Been seeing this all over TikTok and omg, so good. I tried my own version inspired by the carmelized eggs I ate growing up in Vietnamese “thit kho”. I basically doubled the honey and then bc I love onions and am sensitive to salt, I added more onions and eggs to reduce the salt content per egg! Literally so good! Thank you to whoever started the Korean Mayak Egg obsession on TikTok. SO GOOD.
Literally so good! Thank you to whoever started the Korean Mayak Egg obsession on TikTok. SO GOOD.
Korean Mayak Eggs (Cassey’s Version):
– 12 soft-boiled eggs (boil for 7 min)
Marinade:
• 2 yellow onions diced
• 5-6 fresh minced garlic cloves
• 2 bundles of scallions
• 5 jalapeños diced (bc I like spicy)
• 1 cup soy sauce
• 1 cup water
• 1/4 cup rice vinegar
• a little less than 1/2 cup honey
• 1/4 cup sesame oil
• 2 tbsp chili crisp
• 1-2 tbsp toasted sesame seeds
Mix all of the marinade ingredients in a bowl or container. Let the eggs cool to room temp and peel. Add them to the container and let them marinate 1-2 days.
These are super yummy on their own, but you can also serve them over rice or ramen, or even on toast!
Let me know if you try!