Marinated Mayak Eggs (Mayak Gyeran)

Bring 1.5 L of water to a boil with 1/2 tsp salt and 2 tbsp white vinegar. Gently lower 6 eggs into the water and cook for 6 minutes for a soft, jammy yolk; for a firmer yolk, cook for 8 minutes.

Immediately transfer the eggs to 500 ml of ice-cold water and let them cool for about 8 minutes to stop the cooking. Peel the eggs carefully.

In a lidded container, combine 120 ml soy sauce, 120 ml water, 50 g sugar, 15 ml mirin, 1 tbsp sesame seeds and 4 minced garlic cloves. Stir until the sugar dissolves.

Add 2 sliced chili peppers and 2 thinly sliced scallions to the marinade. Taste the marinade and add salt to taste if needed.

Place the peeled eggs into the marinade, cover the container and refrigerate for at least 6 hours, preferably 8–12 hours; turn the eggs a few times for even coloring.

Before serving, halve the eggs and drizzle them with a little of the marinade.

Serve as a Korean banchan with 200 g warm cooked rice and 1 tsp sesame oil; keep the marinade refrigerated for up to a week and do not reuse it without boiling first.