Korean Soy Marinated Eggs
These Korean marinated eggs (Mayak eggs) sit in a delicious soy marinade, creating a bold flavor. Use them on top of rice or noodles for extra flavour.
Servings: 4
Calories: 567kcal
Cost: £1.34
Ingredients
- 8 eggs (£1.50)
- 280 g white rice (£0.52)
- 150 g kale, washed and roughly chopped (£0.75)
- 2 red chillies, finely chopped (£0.55)
- 1 tbsp fresh ginger, finely grated (£0.65)
- 300 g shallots, thinly sliced (£1.00)
- 3 garlic cloves, crushed (£0.39)
Cupboard Essentials
- 3 tbsp rapeseed oil
- Salt and Pepper
- 5 tbsp soy sauce
- 1 tbsp rice vinegar
- 300 ml water
- chilli oil to serve (optional)
Instructions
Prep:
- Set a pan of water over a medium heat and bring to a boil. Add the eggs, lower to a simmer and cook for seven minutes. Transfer the eggs to cold water to stop them cooking further. At the same time that the eggs are cooking, set another pan of water over a medium heat, add the rice and cook for the amount of time given on the packet.
- Meanwhile, add the soy sauce, rice vinegar and water to a large measuring jug. Remove the shell from the eggs and add them to the soy sauce mix. Place a small plate over the top of the eggs to ensure they remain submerged during the marination process and chill in the fridge for a minimum of four hours (or for best results, eight hours).
- Add the cooked rice to a separate container and chill in the fridge for up to two days. Freeze half the batch of rice if you want to eat it throughout the week.
When it’s time to eat:
- Preheat the oven to 390°F (200°C). Line a baking sheet with parchment paper.
- Pat the kale leaves dry with a clean tea towel and add to the baking sheet. Coat in one tablespoon of rapeseed oil and season generously with salt. Place in the oven for 5–8 minutes, or until crispy.
- Meanwhile, set a large frying pan or wok over a medium heat and add one tablespoon of rapeseed oil. Add the fresh chilli, ginger and 200 grams of the shallots to fry for two minutes before adding the garlic and cooked rice.
- At the same time, set a separate pan over a medium heat, add one tablespoon of rapeseed oil and the remaining 100 grams of shallots to fry until crispy.
- To serve, add a portion of crispy kale and fragrant rice to a bowl. Slice two soy marinated eggs in halves or quarters and add, then drizzle over some of the marinating liquid and some additional soy sauce. Garnish with the crispy shallots and serve with an extra drizzle of chilli oil if you have a bottle in your cupboard.
Notes
- Add water to the marinade for longer marination to prevent overly salty eggs.
- Reuse the marinade for another batch of eggs or as a sauce, ensuring it's used within 1-2 days to avoid bacterial growth.
- Incorporate leftover marinade into other recipes such as stir-fries or sauces for fish.
Nutrition
Calories: 567kcal | Carbohydrates: 75g | Protein: 23g | Fat: 22g