Ingredients
Equipment
Method
- Fill a small saucepan with water and bring it to a rolling boil over high heat, using enough water to cover the eggs by about an inch.
- Using a spoon, gently lower all four eggs into the boiling water.
- Set a timer for exactly 6 to 7 minutes depending on how runny you want the yolk. Six minutes gives you a very soft, nearly liquid yolk, while 7 minutes creates a yolk that's creamy but holds its shape slightly better.
- While the eggs cook, fill a small bowl with ice and cold water to prepare an ice bath.
- When the timer goes off, use a slotted spoon to transfer all eggs directly into the ice bath. Let them sit for at least one minute.
- Gently crack and peel the eggs under cool running water, starting at the wider end where the air pocket makes separation easier.
- In a small bowl, whisk together soy sauce, sesame oil, gochugaru, minced garlic, and rice vinegar until well combined.
- Place the four peeled, soft-boiled eggs in a small serving bowl or on a shallow plate, arranging them so they're close but not crowded.
- Pour the prepared sauce over the eggs, making sure to distribute the garlic pieces and chili flakes evenly. Use a spoon to gently coat any uncovered areas.
- Let the dish sit for at least 5 minutes so the flavors can meld and the eggs absorb the sauce.
- Serve the mayak eggs warm or at room temperature with crusty bread, rice, or crackers for scooping up both egg and sauce.
Notes
The magic is in the timing: 6 to 7 minutes gives you that perfectly runny yolk, and the ice bath stops it dead so you don't end up with a hard-boiled disappointment. Use room-temperature eggs if possible for more even cooking. Don't skip the ice bath as it's the difference between a creamy yolk and a rubbery one. Store in an airtight container in the refrigerator for up to 2 days. Not recommended for freezing.