Eggs on (Soy) Crack aka Korean MAYAK Eggs
ADDICTIVE.
Bet you can’t eat just one.
This was a 2018 viral cooking hack in Korea. Trends have moved on, but this remains a staple in many households. Its enduring popularity must have to do with the fact that it’s a simple dish to make and a delicious (the kids are eating it!) addition that’s ready-to-eat.
What you need:
Soft or hard boiled eggs
Soy sauce
Honey
Water
Extra Options: Garlic, onion, green onions, chilli peppers, sesame seeds, sesame oil.
What you do:
Boil eggs. Peel. Cool.
Mix soy sauce : honey : water in equal amounts. Eyeball the ratio 1:1:1. Mix until you feel honey is well dissolved.
Add onions, green onions, chilli peppers, sesame seeds (aim for a dotted landscape), drizzle (a little) sesame oil
Put everything into container that is big enough for all the sauce with room enough for all eggs to sit submerged.
Refrigerate. Restrain self and try to marinate for at least a day.
Enjoy!
Notes:
This will keep in the fridge for 4-5 days (if it lasts that long!) but omit sesame oil.
With the addition of sesame oil, I’d give it 2-3 days. You can always drizzle sesame oil into the finished dish.
Chilli peppers add a nice suggestion of gentle heat (it doesn’t end up that spicy). The white ribs inside hold the burn so cut to expose those. The peppers themselves make very yummy soy-infused snacks. Or a great addition to soups or stews. If you lean more towards the sweet, you can omit spicy peppers altogether.
As always, adjust all recipes to your personal preferences! Taste as you cook. The 1:1:1 ratio is liked by most (read: children) but can definitely be adjusted to only hints of sweet by adding just a fraction to the amount of soy.
Use leftover sauce to mix with rice, into bibimbap, to stir-fry or to dip stuff like mandu (dumplings) or jeon (Korean pancakes).
You have made flavour-infused soy sauce at home! Use it anywhere you’d use soy sauce to add a wonderfully layered taste.
