Korean Chili Jammy Eggs (Mayak Eggs Style)

The dish in the photo appears to be Korean Chili Jammy Eggs — soft-boiled eggs with a creamy, runny yolk coated in a sweet-spicy gochujang glaze, finished with sesame seeds, black sesame, and sliced scallions.

Ingredients

Eggs

• 4 large eggs

Spicy Glaze

• 2 tbsp gochujang (Korean chili paste)

• 1 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp brown sugar

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 garlic clove, minced

• 2 tbsp water

Garnish

• 1 tbsp white sesame seeds

• 1 tsp black sesame seeds

• 2 green onions, thinly sliced

Instructions

1. Cook the Eggs

1. Bring water to a gentle boil.

2. Carefully lower eggs into the water.

3. Cook for 6½–7 minutes for a jammy center.

4. Transfer immediately to an ice bath.

5. Peel carefully.

2. Make the Sauce

1. Combine gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and water.

2. Simmer for 2–3 minutes until glossy and slightly thickened.

3. Let cool slightly.

3. Coat the Eggs

1. Roll peeled eggs gently in the sauce until fully coated.

2. Allow them to sit for 5–10 minutes for extra flavor.

4. Finish

1. Sprinkle with white and black sesame seeds.

2. Top with sliced green onions.

3. Spoon extra sauce over the eggs.

Nutrition (Per Egg)

• Calories: 110–130

• Protein: 6–7 g

• Fat: 6–8 g

• Carbohydrates: 6–8 g

Flavor Profile

• Rich, molten yolk

• Sweet-spicy gochujang glaze

• Nutty sesame finish

• Fresh onion crunch

• Umami-packed sauce

Serving Ideas

• Steamed jasmine rice

• Korean fried chicken

• Bibimbap

• Ramen

• Kimchi fried rice

Chef's Tip

For the perfect lava-like yolk shown in the photo, cook the eggs exactly 6 minutes 45 seconds, then chill immediately in ice water before peeling. The contrast between the creamy yolk and spicy glaze is what makes this dish addictive. 🍳🔥