If you’re searching for a deliciously addictive snack or a flavorful topping to elevate your meals, let me introduce you to the magic of Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe. These soft-boiled eggs soak up a savory, slightly sweet marinade that’ll have you hooked from the very first bite. I absolutely love how these eggs turn out silky on the inside with a punch of umami from the marinade. You’ll find they’re super easy to make too — perfect for meal prep or impressing guests without much fuss!
Why You’ll Love This Recipe
- Simple to Make: You don’t need fancy techniques—a few ingredients and precise timing make all the difference.
- Flavor Explosion: The marinade deeply infuses the eggs with a balanced mix of salty, sweet, and garlicky notes you’ll crave.
- Versatile Snack or Side: These eggs work beautifully on rice bowls, ramen, or even as a standalone snack.
- Customizable Heat Level: You can easily add or omit chili peppers depending on how spicy you want them.
Ingredients You’ll Need
Getting your hands on fresh, quality ingredients really helps make this Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe shine. Each component plays a role, from the soft-boiled eggs to the punchy marinade — so here’s what I’ve found makes the flavor balanced and unforgettable.
- Eggs: I always use large eggs straight from the fridge for the perfect soft-boiled texture.
- Vinegar (optional): Adding vinegar to the boiling water can make peeling easier, which is a lifesaver, especially with soft-boiled eggs.
- Yellow Onion: Finely chopped to add subtle sweetness and texture to the marinade.
- Garlic: Freshly minced garlic amps up the savory note—don’t skip it!
- Green Onion: Adds freshness and a mild onion flavor for depth.
- Chili Pepper (optional): I usually add this for a hint of heat and color, but feel free to leave out if you prefer mild flavors.
- Toasted Sesame Seeds: These give a lovely nutty aroma and crunch that I adore.
- Soy Sauce: Low sodium is best so the eggs don’t get too salty while marinating.
- Honey (or Rice Syrup/Corn Syrup): This balances out the soy sauce with a gentle sweetness that makes the eggs irresistible.
- Water: Helps dilute and mellow the marinade flavors just right.
Variations
I love how you can tweak the Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe to fit your mood or what’s in the fridge. Whether you want a bit more spice, a different kind of sweetener, or even a vegan twist, the base marinade is forgiving and adaptable.
- Spicy Kick: Once, I added more finely chopped chili peppers and a splash of gochujang (Korean chili paste) to the marinade—my family went crazy for those extra spicy eggs!
- Honey alternatives: I’ve swapped honey out for rice syrup or even maple syrup when I’m out, and both work beautifully to keep that subtle sweetness.
- Hard-Boiled Version: For those who prefer firmer yolks, boil the eggs for 11-12 minutes instead; the marinade taste still shines through perfectly.
How to Make Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe
Step 1: Boil the Eggs to Perfection
First things first: bring a pot of water to a rolling boil. Gently lower in your eggs and let them cook for exactly 6 minutes — this timing yields that beautiful soft-boiled yolk. Adding a tablespoon or two of vinegar to the water helps the shells peel easier, which I discovered after some frustrating peeling sessions. Once done, quickly transfer the eggs to an iced water bath to stop the cooking process; trust me, this step is key to getting just the right texture and making peeling a breeze.
Step 2: Whip Up the Flavorful Mayak Marinade
While the eggs chill in the ice bath, mix your marinade in a medium bowl. Combine finely chopped yellow onion, minced garlic, sliced green onion, optional chili pepper, toasted sesame seeds, soy sauce, honey, and a splash of water. Stir everything together until well blended. This simple mix is where all the magic happens—each ingredient adds layers of taste, from sweet to savory to just a touch spicy!
Step 3: Peel and Marinate the Eggs
Once your eggs are completely cooled, it’s time to peel. Because of the ice bath and optional vinegar in the boiling water, the shells should come off pretty easily. Place the peeled eggs in an airtight container and pour the marinade over them, making sure each egg is well coated. If the eggs like to float (I’ve been there!), gently press a piece of plastic wrap on top to keep them fully submerged. Seal the container, pop it in the fridge, and let those eggs soak up the flavors for at least 6 hours—overnight is even better if you can wait!
Pro Tips for Making Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe
- Timing is Everything: I’ve found the 6-minute boil nails the soft yolk perfectly; any longer and you move into hard-boiled territory.
- Peeling Hack: Adding vinegar to your boiling water makes peeling so much smoother — a game changer with soft eggs.
- Marinade Submersion: Using plastic wrap to weigh eggs down ensures even marinade coverage; otherwise, you risk uneven coloring and flavor.
- Don’t Rush the Marinating: The longer you let the eggs soak overnight, the richer and more mouthwatering the flavor becomes.
How to Serve Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe
Garnishes
I usually sprinkle a pinch of toasted sesame seeds and a few sliced green onions over the eggs just before serving—it adds that extra fresh crunch and toasty aroma that brings the dish alive. Sometimes, I drizzle a tiny bit of toasted sesame oil over the top for an even deeper, nuttier flavor. And if you’re feeling adventurous, add a light dusting of Korean chili flakes to spice things up without overpowering the eggs.
Side Dishes
Mayak Eggs pair beautifully with a steaming bowl of simple white rice or as a topping for spicy Korean ramen. My family loves them alongside some fresh kimchi or as part of a banchan spread. Sometimes, I layer slices on toast with avocado for a quick, satisfying breakfast.
Creative Ways to Present
For special occasions, I like to halve the eggs and arrange them in a pretty spiral on a platter, drizzling a little extra marinade and sprinkling finely chopped herbs like cilantro or chives. They also make a beautiful addition on top of poke bowls or as part of a brunch board with pickled veggies and grilled meats—trust me, the wow factor is real!
Make Ahead and Storage
Storing Leftovers
Once your eggs have marinated, you can keep them in the fridge for up to 3 days. I store mine in a sealed container with the marinade to keep them moist and flavorful. Just be sure to use a clean utensil when reaching in to prevent any contamination. Their flavor actually deepens over time, so leftovers can be even better the next day.
Freezing
I haven’t tried freezing Mayak Eggs because the texture of soft-boiled eggs tends to suffer in the freezer, becoming rubbery or watery on thawing. For best results, I recommend enjoying them fresh within a few days of marinating instead.
Reheating
I typically enjoy these eggs cold or at room temperature straight from the fridge. If you prefer them warm, briefly warm them gently in hot water for a minute or two. Avoid microwaving directly, as it can overcook the yolks and toughen the eggs.
FAQs
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Can I use this recipe with hard-boiled eggs?
Absolutely! While Mayak Eggs are traditionally soft-boiled, you can boil the eggs for 11-12 minutes for a hard-boiled version. Just keep in mind the texture and marinade absorption will be a bit different but still delicious.
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How long do I need to marinate the eggs?
I recommend marinating them for at least 6 hours, but overnight is best for deep, rich flavor. If you’re short on time, 4 hours can work, but the eggs might not absorb as much marinade.
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What do I do if the eggs float in the marinade?
Great question! I place a piece of plastic wrap directly on top of the eggs inside the container to keep them submerged. This simple trick ensures even marinating without any eggs escaping the flavorful bath.
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Can I make the marinade in advance?
Yes! The marinade can be mixed a day ahead and refrigerated. Just stir it again before pouring over the eggs. This can save you time on busy days.
Final Thoughts
When I first tried this Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe, I was blown away by how much flavor such a simple recipe packs. It quickly became a staple snack and a go-to topping for my rice bowls. I love sharing it with friends because it’s so easy to make but feels like a special treat every time. If you’re on the fence, give it a shot — I promise you’ll be hooked and keep coming back for more!
Print
Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe
- Prep Time: 9 minutes
- Cook Time: 6 minutes
- Total Time: 6 hours 15 minutes
- Yield: 6 eggs
- Category: Appetizer
- Method: Boiling
- Cuisine: Korean
- Diet: Low Fat
Description
Mayak Eggs are Korean-style marinated soft-boiled eggs known for their rich umami flavor and slightly sweet, savory marinade. These eggs are boiled to a perfect soft consistency, peeled, and soaked in a delicious soy-based marinade infused with garlic, onion, sesame seeds, and optional chili for a hint of spice. Perfect as a flavorful snack or accompaniment to rice dishes, they offer a delightful mix of textures and vibrant tastes.
Ingredients
Eggs
- 6 large eggs
- Vinegar (optional for boiling eggs)
Mayak Marinade
- ¼ medium yellow onion, finely chopped (about ⅓ cup)
- 3 cloves garlic, minced (about 2 tablespoons)
- 1 stalk green onion, sliced
- 1 chili pepper, finely chopped or sliced (optional for spice)
- 1 tablespoon toasted sesame seeds
- 10 tablespoons low sodium soy sauce (½ cup + 2 tablespoons)
- 5 tablespoons honey (rice syrup or corn syrup can also be used)
- ¼ cup water
Instructions
- Boil the eggs: Bring a pot of water to a boil and gently place the eggs into the boiling water. Boil for 6 minutes for perfectly soft boiled eggs. Optionally, add 2 tablespoons of vinegar per 5 cups of water to help make peeling easier. After boiling, immediately remove the eggs and transfer them to an iced water bath to stop cooking and ease peeling.
- Prepare the marinade: While the eggs cool, combine the finely chopped yellow onion, minced garlic, sliced green onion, chopped chili pepper (if using), toasted sesame seeds, low sodium soy sauce, honey, and water in a bowl. Stir thoroughly until all ingredients are well mixed.
- Peel the eggs: Once the eggs are completely cooled, carefully crack and peel the shells off. Be gentle to keep the eggs intact.
- Marinate the eggs: Place the peeled eggs in an airtight container and pour the prepared marinade over them, ensuring they are fully submerged. If eggs float, use a sheet of plastic wrap to keep them submerged. Seal the container and refrigerate for at least 6 hours, preferably overnight, to allow flavors to develop deeply.
- Serve and enjoy: After marinating, the eggs will have a brown color with rich orange yolks. Serve them with rice, a drizzle of sesame oil, and some of the marinade for an authentic Korean flavor experience.
Notes
- Mayak eggs are best when soft boiled; for hard boiled, boil eggs for 11 to 12 minutes.
- Cooking times are based on large, cold eggs; adjust timing if using different sizes or room temperature eggs.
- Adding vinegar to boiling water is optional but can help with peeling.
- Chili pepper is optional; using seeds adds extra heat and texture.
- If eggs float in marinade, use plastic wrap to keep them submerged for even marinating.
- Refer to step-by-step photos and FAQs in the original post for additional tips.
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.2 g
- Protein: 6 g
- Cholesterol: 185 mg
