Pasteurized raw egg yolks are marinated in a savory, slightly sweet and spicy soy sauce with onion, peppers, green onion, and garlic. Similar to the viral Korean mayak eggs, these soy cured egg yolks are addictingly delicious over a hot bed of rice.
what are soy cured egg yolks?
If you are familiar with the viral Korean marinated eggs, you’ll definitely love this recipe for soy cured egg yolks. These egg yolks absorb all the savory, umami packed soy marinate all while maintaining that soft, gooey texture.
In Korean, “mayak” means drug, this is just an exagerated phrase describing how addictive these soy cured egg yolks are! They’re perfect over a hot bed of rice, just make sure you are using pasteurized raw egg yolks when making them! In Korea, we call this type of dish a “rice thief” because it makes you want a second bowl of rice, easily!
what you’ll need:
- raw egg yolks: make sure you are using pasteurized egg yolks for this recipe! Unless you are able to use super fresh eggs, I recommend using pasteurized egg yolks.
- diced onion: they get slightly pickled and add so much flavor!
- green onion: I like to finely chop them before adding to the sauce.
- thai chili peppers: Feel free to adjust the amount of peppers to your spiciness level. You can also use jalapeno peppers or serrano peppers as an alternative.
- soy sauce: this is the base for the sauce
- water: to dilute the sauce a bit so it’s not too salty
- honey: you can alternative use agave, monkfruit sugar, or sweetener of choice.
- garlic: minced garlic adds a lovely aromatic flavor to the sauce.
- toasted sesame seeds: for a slight nuttiness to the sauce.
all the details
Carefully separate the egg whites from the egg yolks. Set the egg yolks aside.
(Store the egg whites to use for other recipes such as fried rice, egg white scramble or whip them up to make Japanese Souffle Pancakes)
Prepare the onion, green onion, thai chili peppers (or peppers of choice) by dicing them and the garlic by finely mincing it. Transfer the prepared ingredients to a bowl.
Add the soy sauce, water, honey (or sweetener of choice), and toasted sesame seeds to the bowl with the chopped ingredients. Using a spoon, stir to combine the ingredients. Set the sauce aside.
Gently transfer the egg yolks to an airtight food storage container. Pour the sauce over the egg yolks and cover with a lid. Allow the egg yolks to chill in the fridge overnight or for at least 6-8 hours.
Serve the soy cured egg yolks over a bed of fresh hot rice 🙂 Enjoy!
here are some ways to enjoy these mayak egg yolks:
- Over a bed of hot rice, Korean spicy canned tuna, and a drizzle of sesame oil
- On avocado toast for a savory breakfast toast
- As a topping for congee (rice porridge) or on oatmeal as a savory topping
- Over noodles or ramen to add an extra punch of umami
- Mix it into your pasta to add some Asian-inspired flavor
more delicious recipes you may like:
- Chicken Mei Fun (Rice Noodle Stir-Fry)
- Jjimdak (Korean Soy-Braised Chicken)
- Budae Jjigae (Korean Army Stew)
- Spicy Beef Chili Oil Noodles
- Jeyuk Bokkeum (Korean Spicy Pork Stir-Fry)
- Kimchi Udon Soup
Ingredients
- 6-8 egg yolks, raw and separated
- 1/4 of an onion, finely diced
- 2 stalks of green onion, finely chopped
- 2-3 thai chili peppers, or peppers of choice
- 4 tablespoons soy sauce
- 4 tablespoons water
- 3 tablespoons honey, or sweetener of choice
- 1 tablespoon garlic, finely minced
- 2 tablespoons toasted sesame seeds
Instructions
- Carefully separate the egg whites from the egg yolks. Set the egg yolks aside.
(Store the egg whites to use for other recipes such as fried rice, egg white scramble or whip them up to make Japanese Souffle Pancakes) - Prepare the onion, green onion, thai chili peppers (or peppers of choice) by dicing them and the garlic by finely mincing it. Transfer the prepared ingredients to a bowl.
- Add the soy sauce, water, honey (or sweetener of choice), and toasted sesame seeds to the bowl with the chopped ingredients. Using a spoon, stir to combine the ingredients. Set the sauce aside.
- Gently transfer the egg yolks to an airtight food storage container. Pour the sauce over the egg yolks and cover with a lid. Allow the egg yolks to chill in the fridge overnight or for at least 6-8 hours.
- Serve the soy cured egg yolks over a bed of fresh hot rice 🙂 Enjoy!
