mayak eggs with forbidden rice
These Korean marinated eggs are packed with umami, and are so delicious they were named “mayak” (which means drugs in Korean) because they are so addictive! This recipe uses forbidden rice because the flavor and texture beautifully accents the soft boiled mayak eggs.
What is forbidden rice?
Eating forbidden rice has several health benefits including boosting eye and heart health, as well as fighting against certain forms of cancer. Forbidden rice got the name from ancient China where it was reserved exclusively for the emperor and royalty to ensure their health and well-being - regular people were not allowed to eat it.
How to make mayak eggs?
To begin the recipe bring a large pot of water to fast boil. To make peeling easier add a few tbsp of baking soda and salt in the water, then add eggs and boil for 6-6:30 minutes. Then place the eggs in an ice bath and peel once cool. In a medium/large bowl whisk together salt, soy sauce, 1 cup water, sugar, garlic cloves, cilantro, green onions, Thai chilies, rice vinegar, sesame seeds, and furikake. Add the peeled eggs, cover, and refrigerate for at least 12 hours. Once the eggs are done marinating make the rice by adding 2 cups of black rice and 4 cups of water in a rice cooker and cook with “brown rice” setting. To serve cut eggs in half and place them on top of rice with some of the marinating sauce, drizzle with sesame oil and garnish with fresh cilantro.
Tips
Let the eggs marinade for minimum of 12 hours and up to 4 days. The longer the mayak eggs marinade the bolder the flavor will be!
Forbidden or black rice can be found in most Asian markets. If you can’t find it in your area use white jasmine rice instead!