Korean Jammy Eggs Recipe (Mayak Eggs) May Make You Say Curse Words by Katie Smith
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Holy %@#&, these jammy eggs are so good! What I call "jammy eggs" are technically called mayak eggs, or sometimes Korean drug eggs or drunken eggs, but who cares? This marinated egg recipe is my latest obsession. The amazingly delicious eggs are a burst of umami flavor with every bite, and can be enjoyed so many different ways.
If you're someone who's intimated by a recipe without measurements, this may not be the recipe for you. I do give you a good idea of the soy sauce and water amounts to start with (it's 1:1), but the other ingredients need to be measured with your heart. Add as much as you think you'd like of the ingredient. I love garlic and chili oil, so I added a hella lot! You do you, and I bet you'll be so happy with the end results. Plus you get the health benefits of eggs.
Here is your shopping list for this Korean-inspired recipe: eggs for boiling (I cooked my eggs for seven minutes), soy sauce, chili oil, fresh cilantro, lemongrass, green onion (scallions), fish sauce, sesame seeds, sesame oil, rice vinegar, honey, fresh garlic and fresh jalapenos. I did make a note beside the ingredients that have really dominant flavors (aka strong flavor) so you can start off small with it when creating the marinade.
My mom loves to cook her eggs in an Instant Pot™. Here's how to cook eggs in an Instant Pot™. But for "jammy" eggs, you will need to reduce the cooking time. For soft-boiled eggs, cook for about three to four minutes instead of five.
In Korean these drunken eggs are enjoyed as a side dish. I love them straight out of the marinade, in salads, over rice and on avocado toast (yum!). These eggs are perfect appetizers or even high-protein snacks during the day.
Cuisine: Korean / Asian
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 24 hours
Total Time: 1 day and 20 minutes
Servings: 12
Ingredients
- 6 soft-boiled eggs, peeled (I could have fit 12 eggs in the marinade bowl)
- 1/2 cup soy sauce (a good amount to start with)
- 1/2 cup water (equal parts to the soy sauce)
- chili oil (strong flavor)
- cilantro, chopped
- lemongrass
- green onion
- fish sauce (strong flavor)
- sesame seeds
- sesame oil (strong flavor)
- rice vinegar
- honey
- fresh garlic, minced (I used a lot of garlic)
- fresh jalapenos, minced or sliced
Here's how to make it:
- Combine all the ingredients except the eggs in an airtight container or bowl. Whisk well to combine everything. (Feel free to omit an ingredient or add some other ingredients you like. Fresh ginger would be delicious! To release the flavor of the lemongrass, hit it with the back of a spoon to crush it slightly.)
- Put in the eggs. Stir. (Make sure to peel your eggs. No shells!)
- Cover, refrigerate and let the eggs soak in the liquid overnight. Enjoy! The eggs should last about five days in the fridge.
Nutritional information is for the eggs only.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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