Mayak Eggs (Korean Marinated Eggs) are the ultimate flavor-packed snack or side, featuring soft-boiled eggs swimming in a wildly savory, sweet, and umami-splashed soy marinade. Irresistibly jammy yolks and a punchy, aromatic sauce make these a viral Korean banchan for good reason!
Why You’ll Love This Recipe
- Next-Level Flavor Bombs: Each bite is rich, garlicky, salty-sweet, and utterly addictive—just the right balance of umami and heat!
- Super Easy & Foolproof: If you can boil an egg, you can make Mayak Eggs (Korean Marinated Eggs)—no special equipment required and absolutely no stress.
- Meal Prep Magic: These eggs are even better after a day or two and keep perfectly for quick snacks or to jazz up bowls all week.
- Always Customizable: Mild or spicy, sweeter or more savory—the marinade is endlessly flexible for your taste and fridge finds.
Ingredients You’ll Need
Believe it or not, Mayak Eggs (Korean Marinated Eggs) come together with basic pantry heroes and a handful of fresh aromatics—each one making its unique mark. Don’t skip or swap too much; every component truly shines in the final flavor and texture.
- Large Eggs: The star! Opt for the freshest you can get. Soft-boiled is a must for that signature jammy yolk.
- Vinegar (optional): Adding a splash to your boiling water makes peeling the eggs a breeze, especially if using slightly older eggs.
- Yellow Onion: Finely chopped onion brings a fresh, subtle bite and rounds out the marinade’s complexity.
- Garlic: Mincing three cloves delivers that trademark garlicky punch.
- Green Onion: Sliced for fresh color and gentle sweetness.
- Chili Pepper (optional): Adds a zippy kick and some playful pops of red if you want a little heat.
- Toasted Sesame Seed: For nutty aroma and delightful crunch on every egg.
- Soy Sauce: Go for low sodium if you like; it’s the umami backbone of the marinade.
- Honey (or Rice Syrup/Corn Syrup): Sweetens and balances the flavors; use what you have for the best sticky finish!
- Water: Dilutes the marinade so it isn’t overpowering and lets the eggs soak up full flavor without going too salty.
Variations
One of the joys of Mayak Eggs (Korean Marinated Eggs) is how much you can personalize the flavors and tweak the marinade for any mood, mealtime, or dietary need! Don’t be afraid to experiment—you might discover your new favorite banchan twist.
- Spice It Up: Add extra hot red chili, a dash of gochujang, or even a sprinkle of crushed red pepper for an eye-opening spicy kick.
- Sugar-Free Swap: Try swapping honey for a low-glycemic sweetener, brown rice syrup, or even maple syrup for wholesome sweetness.
- Hard-Boiled Option: Prefer a firmer yolk? Simply boil the eggs 11–12 minutes—still absolutely delicious!
- Vegan Mayak-Style: Trade in eggs for medium-firm tofu slices and marinate them just as you would the eggs for an umami-packed plant-based treat.
How to Make Mayak Eggs (Korean Marinated Eggs)
Step 1: Perfect Soft-Boiling
Bring a pot of water to boil. Carefully lower in your eggs (use a slotted spoon for safety!) and set the timer for exactly 6 minutes—this creates that irresistibly jammy center. If your eggs are straight from the fridge, they’ll cook perfectly in this time. Adding a splash of vinegar isn’t a must, but it makes peeling the eggs SO much easier later.
Step 2: Ice Bath Shock
Immediately after boiling, dunk the eggs into a big bowl of ice water. This not only stops them from overcooking, but also creates a tiny steam layer between the shell and white, making those shells come off like magic. Let them cool completely—at least 5 minutes.
Step 3: Mix Up the Magical Marinade
While your eggs chill out, whisk together the soy sauce, honey (or syrup), water, chopped onion, garlic, green onion, chili pepper (if using), and toasted sesame seeds in a bowl. Give it a quick taste—you’re looking for a blissful balance of sweet, salty, and savory. Adjust as you like!
Step 4: Peel and Marinate
Once the eggs are cool, gently peel them and set them into a deep, airtight container. Pour every glorious drop of marinade over the eggs—make sure they’re well submerged. If any eggs float, press a piece of plastic wrap directly over the top to gently hold them down. Pop the container in the fridge for at least 6 hours (overnight for best flavor!).
Step 5: Serve and Savor
The next day, your eggs will have transformed—glistening brown outsides and bright orange yolks ready to wow! Slice them in half, spoon over some extra marinade, and enjoy with hot rice, or as a show-stopping topping for noodles, salads, or even toast.
Pro Tips for Making Mayak Eggs (Korean Marinated Eggs)
- Jammy Yolks, Every Time: For large fridge-cold eggs, 6 minutes gives you the ideal soft, jammy center. For hard-boiled, go 11–12 minutes—but keep that ice bath ready for easy peeling!
- Marinade Magic: Adjust the honey and chili to your taste before pouring over the eggs—don’t be afraid to taste and tweak the marinade.
- Keep ‘Em Submerged: If the eggs bob up in your container, gently press them down with plastic wrap so every inch gets soaked in flavor.
- Batch & Snack: Make a double batch! These eggs keep getting better and better over several days and make the ultimate grab-and-go protein snack.
How to Serve Mayak Eggs (Korean Marinated Eggs)
Garnishes
For a final flourish, sprinkle with a few more toasted sesame seeds or some extra sliced green onion just before serving. If you love heat, a couple thin slices of fresh chili look lovely and add zip. Even a tiny splash of nutty sesame oil is heavenly.
Side Dishes
These eggs are right at home with a bowl of hot steamed rice, but they’re also brilliant on top of ramen, soba noodles, or tucked alongside kimchi, pickled veggies, or fresh salad greens. Anything that soaks up that gorgeous marinade is fair game!
Creative Ways to Present
Wow your guests by halving the eggs and stacking them on a platter with different colored garnishes, or serve whole eggs in small jars with extra marinade to drizzle. For brunch, top avocado toast with marinated eggs and an extra chili kick—it’s next-level flavor every time.
Make Ahead and Storage
Storing Leftovers
Mayak Eggs (Korean Marinated Eggs) store like a dream. Keep them submerged in their marinade in an airtight container in the fridge; they’ll stay delicious for up to 4–5 days. In fact, the flavor only gets deeper and tastier as they marinate longer!
Freezing
Freezing isn’t recommended for these eggs, as the whites can take on an odd, rubbery texture and lose the dish’s signature tenderness. They’re best enjoyed fresh from the fridge over the week.
Reheating
No reheating needed! Mayak Eggs are served cold or at room temperature. If you’d like them warm (for rice bowls, for example), let them sit at room temp for 15 minutes—avoid microwaving to keep the yolks creamy and the texture just right.
FAQs
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Can I make Mayak Eggs (Korean Marinated Eggs) with hard-boiled eggs?
Absolutely! While soft-boiled eggs are classic for that runny, jammy yolk, you can cook the eggs for 11–12 minutes for a firmer, hard-boiled center. The marinade works great for both—just adjust your boiling time to your liking.
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What’s the best way to make sure the eggs peel easily?
Chilling your eggs immediately in an ice water bath after boiling and adding a bit of vinegar to your boiling water helps separate the shell from the egg white. Peeling under running cold water also makes the process smoother.
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Can I reuse the marinade for another batch of eggs?
The flavor is intense the next day, but for food safety, it’s best not to reuse marinade that has been in contact with eggs. Instead, make a fresh batch if you want another round of Mayak Eggs (Korean Marinated Eggs).
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Are Mayak Eggs (Korean Marinated Eggs) spicy?
They don’t have to be! Chili pepper is optional—leave it out for mild, family-friendly eggs, or add extra for a fiery bite. You’re in complete control of the heat level with this recipe.
Final Thoughts
If you’re ready for a side dish that disappears faster than you can say “Mayak Eggs (Korean Marinated Eggs),” this is your sign to whip up a batch. They’re easy, full of flair, and guaranteed to have you coming back for “just one more.” Enjoy—your future snack cravings will thank you!
Print
Mayak Eggs (Korean Marinated Eggs) Recipe
- Prep Time: 9 minutes
- Cook Time: 6 minutes
- Total Time: 15 minutes
- Yield: 6 eggs 1x
- Category: Appetizer
- Method: Marinating
- Cuisine: Korean
- Diet: Vegetarian
Description
Learn how to make Mayak Eggs, a delicious Korean marinated egg dish that’s perfect for adding a flavorful twist to your meals. These eggs are marinated in a savory sauce that enhances their taste and texture, making them a delightful snack or accompaniment to rice dishes.
Ingredients
For Boiling Eggs:
- 6 large eggs
- Vinegar (optional for boiling eggs)
For Mayak Marinade:
- 1/4 medium yellow onion, finely chopped (about 1/3 cup)
- 3 cloves garlic, minced (about 2 TBSP)
- 1 stalk green onion, sliced
- 1 chili pepper, finely chopped or sliced* (optional for spice)
- 1 tablespoon toasted sesame seeds
- 10 tablespoons soy sauce (we used low sodium soy sauce, 1/2 cup + 2 TBSP)
- 5 tablespoons honey (rice syrup and corn syrup are fine too)
- 1/4 cup water
Instructions
- Boil the eggs: Bring a pot of water to a boil and gently place the eggs in the boiling water. Let the eggs boil for 6 minutes for the perfect soft boiled eggs. *If you wish, add some vinegar to the water. This will make the eggs a bit easier to peel, especially when the eggs are not hard-boiled eggs. Use 5 cups of water to 2 tablespoons of vinegar.* After 6 minutes, remove the eggs from the boiling water and shock them in iced water. Let the eggs cool completely. *The shocking process will help stop the eggs from cooking further and also help release the eggshell from the egg.*
- Make the mayak marinade: While the eggs are cooling, make the mayak marinade. Combine everything except the eggs and vinegar in a bowl (onion, garlic, green onion, chili pepper, sesame seeds, soy sauce, honey, and water). Mix until combined.
- Marinate the eggs: Once the eggs are cooled, crack and peel the eggs. Place them in a suitable airtight container and pour the mayak marinade over the eggs. Place the lid on the container and let the eggs marinate in the fridge for at least 6 hours or overnight for the best flavor. *If your eggs float in the marinade, you can use a sheet of plastic wrap to keep them submerged. Refer to the post for more details and photo reference!* After marinating, the eggs will look brown, and the yolks will take on a rich orange color. Enjoy the eggs with some rice, a splash of sesame oil, and some marinade!
Notes
- Please refer to the post above for step-by-step photos, tips, and FAQs!
- Mayak eggs are best enjoyed soft-boiled. However, if you prefer hard-boiled eggs, boil the eggs for 11 to 12 minutes instead.
- Cook time for the eggs is based on large eggs taken straight from the fridge. If you are using smaller or larger eggs or eggs that are room temperature, please adjust the cook time accordingly.
- Adding vinegar to the water is totally optional. It’s used to help make peeling the eggshells easier. If using, add 2 tablespoons of vinegar per 5 cups of water.
- Using chili peppers in the marinade is optional. They are for adding some spiciness, color, and texture. If you like it spicy, make sure to use the seeds of the pepper as well.
Nutrition
- Serving Size: 1 egg
- Calories: 110
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 185mg
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