If you’ve ever had a soft, jammy egg soaked in a deeply savory, slightly sweet soy-based marinade, chances are you’ve tasted something like mayak eggs—literally translating to “drug eggs” in Korean (don’t worry, it's all legal—just incredibly addictive). These korean soy marinated eggs, infused with rice vinegar, garlic, chili, and scallions, are the perfect mix of sweet, salty, umami, and heat. They’re a viral sensation for good reason, and today, we're diving deep into this incredibly flavorful korean marinated eggs dish, often referred to as the mayak eggs recipe.
Whether you’re looking for easy snacks, ideas for healthy lunch snacks, or unique korean breakfast ideas, these eggs hit the mark. They’re quick to prep, require no fancy skills, and deliver flavor bombs with every bite. Let’s get into the delicious world of asian eggs and learn how to make korean marinated eggs at home, with a touch of tang from rice vinegar.
Korean Soy Marinated Eggs
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Marinating time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Appetizer, Side Dish
Cuisine Korean
Servings 3 (2 eggs per serving)
Medium saucepan to boil the eggs.
Mixing bowl for preparing the marinade.
Slotted spoon helps gently transfer eggs without cracking them.
Mason jar or airtight container to store and marinate the eggs. A tall mason jar keeps the eggs submerged.
Timer essential for the perfect jammy yolk.
Fine mesh strainer (optional) to rinse and filter any egg debris if you peel under running water.
For the Eggs
- 6 large eggs
- Cold water
- Ice for the ice bath
For the Marinade
- 1/2 cup soy sauce regular or low-sodium
- 1/2 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon honey optional but adds depth
- 2 cloves garlic minced
- 1 small red chili or green chili, thinly sliced
- 2 scallions chopped
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
Boil the Eggs
Fill a medium saucepan with water and bring to a boil. Once boiling, gently lower in the eggs with a spoon. Boil for exactly 7 minutes for that gooey, soft-centered yolk. This is the heart of many japanese egg recipes too—think ramen eggs, but we’re going Korean here.
Shock in Ice Bath
Immediately transfer the eggs into a bowl of ice water. Let them sit for at least 5 minutes to halt the cooking process and make peeling easier.
Peel Carefully
Gently tap the eggs on a hard surface, then peel under running cold water to minimize tearing. A little patience here goes a long way.
Make the Marinade
While the eggs are chilling, combine soy sauce, water, rice vinegar, brown sugar, honey, garlic, sliced chili, scallions, sesame seeds, and sesame oil in a bowl. Stir well until the sugar is dissolved.
Marinate the Eggs
Place the peeled eggs into your jar or container and pour the marinade over them. Make sure the eggs are fully submerged. You can place a small piece of parchment paper or plastic wrap on top if needed to keep them down.
Chill for Flavor
Refrigerate for at least 6 hours, but overnight is best. The longer they sit, the more flavorful they become—perfect for preparing in advance for your week’s korean side dishes.
Serve and Enjoy
Slice in half to admire the glistening yolk, and enjoy cold or room temp. Drizzle with a little extra marinade and sesame seeds if you like.
Pairings
Mayak eggs are extremely versatile and can be served in many ways:
- Over hot rice with a drizzle of marinade and chopped scallions. This simple combo turns into a comforting bowl that’s unbeatable as a quick lunch or light dinner.
- With noodles, especially cold soba or spicy ramen, as a protein-rich topper.
- Tucked into a sandwich, à la korean egg sandwich, with lettuce, mayo, and maybe a slice of cheddar for a rich, satisfying bite.
- As a boat snack—yes, they travel well! Pop a couple into a sealed container for your next lake day or picnic.
- On a cookout side dishes spread. They offer a savory, umami-packed contrast to grilled meats or veggie plates.
- Alongside a korean omelette or even a bowl of congee for a complete asian egg recipe experience.
They're also incredible sliced atop avocado toast or paired with kimchi and steamed greens for a nutrient-packed, low-effort lunch.
FAQs
1. What kind of eggs should I use?
Large, fresh eggs work best. Free-range or pasture-raised eggs tend to have more vibrant yolks, which really shine in this dish.
2. Can I use hard-boiled eggs instead of jammy ones?
Yes! If you prefer a firmer yolk or want the eggs to last longer in the fridge (up to 5 days), cook them for 10 minutes instead. This makes them more in line with classic soy marinated hard boiled eggs.
3. How long can these eggs stay in the fridge?
Mayak eggs will keep for about 4–5 days in the fridge, as long as they’re kept in their marinade. Just know that the flavor intensifies over time.
4. Can I reuse the marinade?
Absolutely. You can reuse it once more for a fresh batch of eggs within the same week. Just boil it, let it cool, and reuse.
5. Are mayak eggs spicy?
They have a gentle heat from the chili, but it’s not overpowering. You can leave out the chili if you're sensitive or double it if you love heat.
