A popular Korean breakfast snack, mayak eggs are made by marinating perfectly soft-boiled eggs in a soy sauce mixture with garlic and sesame. Keeping the yolks runny is the most delicate part of the recipe.
Bring the eggs to room temperature. Gently lower them into boiling water and cook for exactly 6.5 minutes. Transfer them immediately to ice water; once cool, peel them.
Bring the soy sauce, water, finely chopped garlic, sesame oil, and sugar to a boil in a small saucepan. Simmer for 5 minutes, then cool to room temperature.
Arrange the peeled eggs in a lidded container and pour the cooled sauce over them. Cover and refrigerate for at least 90 minutes, but no more than 4 hours if you want the yolks to stay runny.
Cut the eggs into 2 halves and serve sprinkled with sesame seeds and finely chopped green onions.
Transfer the eggs to ice water immediately after boiling so they are easier to peel. If marinated for more than 4 hours, the yolks will become fully set and lose their runny texture. Contains eggs, soy, and sesame. Check the soy sauce label for gluten; ingredients vary by product.
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