Mayak Eggs (Korean Marinated Eggs)

Hey there! Today, I’m excited to share one of my all-time favorite Korean egg recipes. They’re called Mayak Gyeran, which translates to “drug eggs” in Korean. Don’t worry, there’s nothing wild going on here—this nickname just means they’re so addictive you’ll want to eat them all the time. They’re also known as Korean marinated eggs or soy sauce eggs. You’ll often see them on the table as a Korean side dish (banchan), right alongside other crowd-pleasers like kimchi or stir-fried veggies.

I remember the first time I tried these addictive Korean eggs at a small eatery in Seoul. The owner said they were a classic Korean banchan that went perfectly with rice. And she was right. They had that soft, almost jammy yolk and a sweet yet salty marinade that made me want to soak up every last drop. Ever since, I’ve been on a mission to make a Mayak eggs recipe that captures that same mouthwatering flavor.

Below, you’ll find my Korean marinated eggs recipe that brings together all the goodness of soy sauce, garlic, and just the right amount of heat. Think of them as the perfect combination of sweet, savory, and a little spicy. The best part? They’re incredibly simple to make. Whether you call them Mayak gyeran, Korean soy sauce eggs, or soft-boiled marinated eggs, trust me when I say you’ll be making these again and again.

Recipe Overview

Let’s start with the big picture. Korean marinated eggs come together in just a few quick steps. The main “work” is boiling the eggs and mixing the marinade. After that, it’s mostly hands-off time while the eggs soak up all that flavor in the fridge.

Prep and Cook Time:

I usually set aside about 15 minutes for prepping and cooking. The eggs boil for around 6 to 7 minutes, and the marinade takes only a few more minutes to whip up. Then they need at least 6 hours (or overnight) in the fridge. The waiting is the hardest part.

Servings and Scaling Tips:

My recipe below uses 4 eggs, which makes about 2 servings if you eat two eggs each. If you want to scale up for a family dinner or party, you can simply double or triple the ingredients. Just make sure you have a container that’s large enough to fit all the eggs in the marinade.

Difficulty Level:

Beginner-friendly. If you can boil eggs, you can make these Korean marinated eggs.

Equipment Needed (and Possible Substitutes):

You don’t need much:

• A small or medium pot for boiling the eggs
• A bowl for mixing the marinade
• An airtight container to hold the eggs and the marinade
• A timer or stopwatch (because we really want that soft-boiled texture)

If you don’t have an airtight container, any well-sealed dish works. Just cover it tightly with plastic wrap or a lid to keep the eggs submerged.

Make-Ahead and Meal Prep Options:

These marinated egg recipes are fantastic for meal prep. They keep well in the fridge for about five to seven days. Make a batch on Sunday, and you have a quick protein option ready for the whole week. Perfect for busy schedules.

Ingredients

Here’s what you’ll need for my Mayak eggs recipe:

• Eggs (4 pieces): I use large eggs, straight from the fridge.
• Rice vinegar or white vinegar (2 tablespoons): Helps in easy peeling and adds a mild tang.
• Soy sauce (½ cup): Go for a good-quality soy sauce since it’s the main flavor.
• Green onion (3 pieces, chopped): Adds a fresh bite and color.
• Garlic (3 cloves, chopped): Brings savory depth.
• Sesame oil (1 tablespoon): For that nutty aroma.
• Green chili (2 pieces, chopped): Optional if you like a spicy kick.
• Red chili (2 pieces, chopped): Also optional, but I love the color contrast.
• Salt (to taste): A pinch helps round out the flavors.
• Water (½ cup): Thins out the soy sauce, so it’s not overly salty.
• Honey (2 tablespoons): Gives sweetness and a glossy texture.
• Brown sugar (1 tablespoon): Adds a richer, caramel-like sweetness.
• Roasted sesame seeds (for garnish): Sprinkled on top just before serving.

Possible Substitutions:

• You can swap honey for sugar or even corn syrup if you prefer a different sweetener.
• If you can’t find fresh chili peppers, use dried chili flakes.
• White vinegar works fine if you don’t have rice vinegar.

Ingredient Quality Notes:

• I like using free-range eggs because they often have brighter yolks and a richer flavor.
• For the soy sauce, a basic all-purpose soy sauce is fine, but a Korean or Japanese brand can add extra depth.
• Make sure your garlic is fresh. It makes a difference in taste and aroma.

Step-by-Step Method

I’m going to guide you through each stage as if we’re cooking together in my kitchen. Ready?

1. Boiling the Eggs

First things first: boil the eggs. I fill a pot with water and set it on high heat. Once I see big, rolling bubbles—like a mini hot tub party—I add the vinegar and a pinch of salt. Why? It’s the secret to peeling without the fuss.

Next, I gently lower the eggs into the water, one by one. No need to rush. Think of it like placing delicate ornaments in a box. Then I set my timer for 6 to 7 minutes. We’re aiming for a soft, jammy yolk, so timing is crucial. Keep the boil gentle—too rough, and the eggs might crack.

When the timer beeps, I quickly transfer the eggs to a bowl filled with ice water. This “ice bath” halts the cooking in its tracks. Let them cool for a couple of minutes. By then, the shells should peel off easily. If you do run into a stubborn patch, I like to peel under running water. Works every time.

2. Preparing the Marinade

While the eggs relax in their chilly bath, let’s make the marinade. I grab a bowl and start with my chopped chilies, chopped spring onions, and chopped garlic. Then comes the flavor bomb: soy sauce, water, rice vinegar, honey, brown sugar, and sesame oil. I sprinkle in a tiny bit of salt, but not much—soy sauce does most of the work.

Then I stir. The good news? It takes just a few seconds for the honey and sugar to dissolve. You’ll know you’re done when you see a smooth, dark liquid flecked with little bits of garlic and chili. Sometimes I taste-test a drop. Too salty? Add a splash of water. Too sweet? A dash more soy sauce usually does the trick. It’s all about balance.

3. Marinating the Eggs

Now for the easiest part. I place the peeled eggs into a container (with a snug-fitting lid) and pour the marinade right on top. Imagine the eggs getting cozy under this sweet and savory blanket. They should be fully submerged. If one peeks above the surface, I give the container a little nudge or use a small plate to keep them down.

Then I pop the container into the fridge for at least 6 hours. The hardest part? Waiting. Overnight is even better, because that’s when these soft-boiled marinated eggs truly become addictive Korean eggs and take on the name Mayak gyeran.

4. Serving Suggestions

After marinating, the eggs are all set to wow you. I fish one out and slice it in half. This is my favorite moment—seeing that golden, runny center. I gently nestle the egg on top of a bowl of hot rice, spoon a little extra marinade over it, and sprinkle some roasted sesame seeds on top. Like a final touch of glitter.

Sometimes I’ll wrap it all in a nori sheet (kind of like a mini sushi roll). Talk about a treat. That’s it. You’ve just made your very own Korean marinated eggs, also known as Korean soy sauce eggs. And trust me, they’ll keep you coming back for more.

Variations & Customization

One thing I love about this Korean marinated egg recipe is how easy it is to customize:

Dietary Modifications:

• If you need to watch your gluten intake, use a gluten-free soy sauce or tamari. Everything else is naturally gluten-free.
• For a vegan twist, try marinating tofu cubes instead of eggs. The marinade is so flavorful that tofu picks it up beautifully.

Spice Level Adjustments:

• Want it milder? Skip the chilies altogether or use only sweet peppers.
• Looking for a burn? Throw in extra green or red chilies, or add a dash of chili oil.

Fancy vs. Everyday Versions:

• For a casual meal, follow the recipe as is.
• If you want to impress guests, garnish with finely sliced nori and a drizzle of high-quality sesame oil. You could also top with thin slices of radish for a bit of crunch.

Seasonal Adaptations:

• In summer, I like adding a few thin cucumber slices to the marinade for a refreshing twist.
• In winter, a sprinkle of chili flakes helps warm things up.

Serving & Storage

These Mayak gyeran are perfect as a main protein alongside steamed rice or as a side dish with a larger Korean meal. Think of them as part of your go-to rotation of Korean side dishes.

Plating Suggestions:

I love placing a halved marinated egg on a mound of rice. A little drizzle of marinade, a sprinkle of sesame seeds, and maybe a few extra chili slices on top. Simple and pretty.

Best Side Dishes:

• Kimchi (classic Korean banchan)
• Stir-fried vegetables like zucchini or spinach
• Warm miso soup or tofu soup

Storage Instructions:

They keep really well in their marinade for up to a week in the fridge. The flavor intensifies over time, so be prepared for even more savory goodness on days two and three.

Reheating Tips:

They’re often eaten cold or at room temperature. If you prefer them warm, you can gently warm the marinated eggs in a bowl of hot (not boiling) water for a minute or two. I wouldn’t microwave them directly because that might overcook the yolk.

Make-Ahead and Freezing Guidance:

You can make them a day or two ahead, and they’ll be just as tasty—if not more. As for freezing, I personally don’t recommend it because the texture of the eggs can turn rubbery once thawed. Fresh is best here.

And that’s it. You’ve got your very own batch of Korean marinated eggs waiting to be devoured. Whether you call them Mayak gyeran or Korean soy sauce eggs, they’re a shining example of the comforting, hearty flavors you’ll find in Korean cuisine. Give this Mayak eggs recipe a try, and you’ll see why I like to call them addictive Korean eggs. They’re just too good to resist.

I hope this step-by-step guide makes your cooking experience smooth and fun. The good news? Once you’ve nailed the basics, you can tweak the marinade to your heart’s content. The result is always delicious. Enjoy!

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