Korean Soy-marinated Eggs (Mayak Eggs)

Steps

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1. 1
   Remove eggs from the refrigerator about 30 minutes before cooking to bring them to room temperature and prevent cracking when added to boiling water. Use older eggs if possible, as they are easier to peel.
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2. 2
   Add vinegar and salt to a pot of water and bring to a rapid boil. Gently lower the eggs into the boiling water and cook for exactly 6 minutes.
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3. 3
   Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Let them sit in the ice water for about 10 minutes until completely cooled, which also makes peeling easier.
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4. 4
   While the eggs are cooling, combine chopped green onions, diced onion, minced garlic, chopped chili peppers, and toasted sesame seeds in a container with a tight-fitting lid.
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5. 5
   Pour in soy sauce, water, and honey to balance the savory and sweet flavors. Stir until well combined.
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6. 6
   Crack the cooled eggs gently with a spoon and carefully peel away the shell.
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7. 7
   Place the peeled eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate overnight to allow flavors to fully develop.
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8. 8
   Serve over hot steamed rice or enjoy directly from the refrigerator.
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