Korean Mayak Eggs

These eggs are a salty, sweet and umami (sorry Mr Overend) delight. Korean marinated eggs are soaked in a delicious soy sauce, honey, sesame and chilli marinade. The name translates to "drug eggs" but that's a reference to their addictive taste--and not to any nefarious ingredients. But hey, each to their own. An absolutely yummy snack, made by mummy for your tummy. Again, sorry Jim.

You will need to let these marinate for at least SIX HOURS before you can eat them.

When boiling the eggs add white vinegar and salt to the water to make them easier to peel.

Ingredients

• 1/2 cup Light Soy Sauce
• 1 Tbsp Dark Soy Sauce
• 1/2 cup Water
• 4 Tbsp Honey or corn syrup, any syrup you like
• 1/4 Onion, medium, finely diced
• 1 Green Onion, finely chopped
• 3 Garlic Cloves, minced
• 2 Chillies, small, finely diced
• 1 Tbsp Sesame Oil
• 1 Tbsp Sesame Seeds, toasted
• 6-9 Eggs

Method

1. Combine all of the ingredients (except the eggs) for the marinade in a mixing bowl, and mix well. Stir slowly until the honey or syrup is well incorporated.
2. Bring a pot of water to the boil and add your vinegar and salt. Reduce the heat and gently place each egg into the water. Cook for 6 minutes for runny yolks or, cook for 10 minutes for hard yolks.
3. Once done, place your pot in the sink and just let the cold tap run into it until the pot has cooled. Allow your eggs to cool for at least 15 minutes.
4. Peel the eggs carefully and place them in a sealable container. Pour the marinade over them until they are mostly submerged. Seal them and store in the refrigerator overnight, or at least 6 hours.
5. Serve with rice, noodles or just on their own as a snack.