A delightful combination of Mayak eggs, garlic spinach, and sautéed carrots, perfect as a side dish or topping for warm rice.
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Boil the eggs for about 6-7 minutes until soft-boiled.
Prepare the marinade by mixing soy sauce, sugar, minced garlic, and chopped green onion.
Once the eggs are boiled, peel them and soak them in the marinade for at least 30 minutes.
Heat sesame oil in a pan.
Add minced garlic and sauté until fragrant.
Add spinach and cook until wilted.
Sprinkle sesame seeds before serving.
Slice the carrots into thin strips.
Heat olive oil in a pan.
Add the carrot strips and sauté until tender.
Season with salt and pepper to taste.
For extra flavor, let the Mayak eggs marinate overnight.
You can add other vegetables to the garlic spinach for variety.
Adjust the sweetness of the marinade for the eggs according to your taste.
Can I use other types of eggs?
Yes, you can use any type of eggs, but soft-boiled eggs work best for Mayak eggs.
How long can I store the Mayak eggs?
You can store the Mayak eggs in the refrigerator for up to a week.
Can I make this dish vegan?
Yes, you can replace the eggs with tofu or another plant-based protein.
What can I serve this with?
This banchan pairs well with warm rice or can be served as part of a larger Korean meal.
Is this recipe spicy?
No, this recipe is not spicy, but you can add chili flakes for some heat.
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