Korean Jammy Eggs

I have longtime been a lover of Mayak eggs. They are the perfect accompaniment to brothy soups, rice bowls and noodles. I make a batch of these most weeks and end of devouring them within 48 hours. They are full of umami flavor, with the perfect balance of sweet and spice (much like how I attempt to be as a person most days, come to think of it…). I use my traditional jammy egg recipe to soft boil them, and then let them marinate overnight in my fridge before diving in.

KOREAN JAMMY EGGS
Ingredients:
6 eggs
½ cup soy sauce
2 T rice vinegar
2 T water
1 T brown sugar
1 T sesame oil
1 T chili oil
1 scallion stalk, minced
2 cloves minced garlic

1.) Soft boil eggs in boiling water for 6.5 minutes, and then set the eggs in an ice bath until they are cooled.
2.) Peel the eggs and place them in a glass jar or dish.
3.) Assemble the marinade and pour over the eggs. Gently toss the eggs in the marinade, and place the jar in the fridge overnight or for at least 4 hours, stirring once to ensure all sides of the eggs have adequate time to soak in the mixture. Eggs will last for 3-4 days in the fridge.

One note about this recipe: There are times I don’t use garlic or scallions, skip the chili oil, or make other modifications. The most important components of the recipe are the vinegar, sugar and soy sauce, with all the other ingredients amping up the flavor. All that to say- don’t stress if you don’t have everything on hand. They will still be delicious, I promise!