#koreansnacks

Korean Mayak Eggs (Soy Sauce Eggs): Addictive Over Rice 🍳🍚

Soft-boiled eggs (6–7 min), ice bath, peel, then soak in a savory-sweet garlic-chile soy marinade with sesame oil. After 4–24 hours, slice over hot rice and add sesame seeds—instant comfort. Meal-prep friendly and dangerously snackable.

Cooking has long been my stress reliever aid. Grocery shopping, browsing recipe, cooking, and sharing them has sparked a lot of joy in my life.

I don’t really take documentation of my cooking or recipe but I do like to share them with my close friend. So, I thought that maybe I might just posted it here as well to make it easier for everyone to access the recipe. So here we go.

I am an avid fan of Korean drama and TV show thus I was curious to try their food and it turns out that their food was suitable for my palate. Here is one of the all time favorite Korean snacks: Tteokbokki (rice cake cooked in spicy sauce).

Prepare time: 15 mins (if the rice cake is thawed)

Cooking time: 30 mins

Ingredients:

Rice Cake (I used frozen one, so I need to thaw it first) - 250 g

Onion - 1 medium size, sliced

Garlic - 3, chopped

Scallion - as you like

Mushroom* - 100 gram

Sausage* - 4

Oden* - 2 little pieces (the only left one in my fridge wkwk)

Crab stick - 1  (the only left one in my fridge wkwk)

Sesame seeds

Sauce:

Blue band* (optional, the taste will be milder if you chose to use this) / oil

Soy sauce - 2 tablespoon

Gochujang - 2 tablespoon

Sugar - 2 tablespoon

Sesame Oil - 1 tablespoon

Gochugaru - 2 tablespoon

another important things: water, i usually eyeball it as i cook. Be careful not to pour too much water if you want the sauce to be thick and delicious.

Steps:

1. Prepare the vegetables: slice the onion (-+ 5mm thick if you want to taste the crisp or thinly if you like it soft), roughly chopped the garlic, cut the onion (-+ 2 cm if you like the taste or smaller if you’re not a fan of it), slice the mushroom, and any other optional ingredient as you wish.

2. On a separate bowl, mix the sauce ingredient, except oil/blue band and sesame oil.

3. Sautee the onion in a hot wok on medium heat with blue band / oil until it became transluscent.

4. Add garlic and toss until it smell fragrant, then add mushroom. Toss until the mushroom is half-cooked.

5. Add any optional ingredients left, and then add the water. You can add 1 cup first then add it more as you go.

6. When the water in, change it to high heat and add the tteok (rice cake). Stir it until it boils.

7. When it boils, taste the sauce and seasoned it to your palate. Here I add more gochugaru since it was a little mild.

8. Stir it until the sauce thickens (due to the starch in the tteok), and the water evaporates a little bit. If you’re satisfied with the taste, turn the stove off, put in the sesame oil and stir it. Then sprinkle some sesame seeds and also chopped scallions if you like.