Gluten-Free Korean Marinated Mayak Eggs
An Everiday rendition of the classic Korean Marinated Eggs
These gluten-free Korean marinated eggs (Mayak eggs) deliver bold, umami-rich flavors without soy, thanks to a coconut aminos-based marinade. With jammy yolks soaked in a savory-sweet blend of Everiday garlic chili oil, rice vinegar, and sesame, they make an irresistible addition to any meal!
Preparation time: 5 min
Cooking time: 6 min
Waiting time: 10 min
Total time: 21 min
Cooking time: 6 min
Waiting time: 10 min
Total time: 21 min
INGREDIENTS
- 6 eggs
- 1/3 cup coconut aminos
- 1/4 cup rice vinegar
- 1 Tbsp sesame oil
- 1/3 cup water
- 1 red or green bird-eye chili, thinly sliced (optional)
- 3 scallions, chopped,
- 1 Tbsp Everiday garlic chili oil
- 2 cloves of garlic, chopped
- 1 Tbsp toasted sesame seeds
INSTRUCTIONS:
- Bring a large pot of water to a boil. Once boiling, gently lower each egg into the pot and set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs.
- While the eggs are cooking, make the marinade by mixing all the res of the ingredients in a bowl and set aside.
- Once the eggs are done cooking, place the eggs in an ice bath to stop cooking. Once cooled, you can peel them. If I am not in a rush, I like to let the eggs come up to room temperature. I find them easier to peel this way.
- Add the eggs in a container and pour the marinade on top. For best flavor, let it marinate overnight in the fridge.
- Serve, the egss,cut in half over rice and drizzle some of the marinade liquid on top.
