These Korean Marinated Eggs are an incredibly popular side dish in Korea, featuring jammy soft-boiled eggs marinated overnight in a delicious soy-based sauce. These Mayak Eggs are so quick and simple to make, but ever so scrumptious with a wonderful burst of flavor.
What are Mayak Eggs?
In Korea, this marinated egg dish is called “Mayak Gyeran”, which literally translates to “drug egg”. Its name signifies the delicious and ever so addictive taste of these eggs, one that will get you absolutely hooked! Soy-marinated eggs have always been my weakness, but this recipe in particular is hands down one of my favorite banchans (side dish) to make for my meals.
The key to this recipe is the sweet and salty sauce that’s complemented with a touch of garlic, as well as the nutty aromas from the sesame oil and seeds. The sauce base is then completed with finely diced onion, green onion, and hot peppers, which give the dish an extra kick in flavor and texture.
Served over a bowl of rice or noodles, these eggs are an entirely satisfying meal on its own. My favorite way to serve this is on top of freshly cooked rice, in which I add some chopped green onions, sesame seeds, dried seaweed flakes, and a drizzle of sesame oil on top. It’s an absolute treat over noodles or ramen as well!
Essential tips for perfecting your Mayak Eggs
Although the preparation process is simple, there are a few key tips to perfect these eggs which I’ll be sharing with you today.
How do you boil the eggs?
- Use room-temperature eggs if possible. About 30 minutes before cooking, take out the eggs from your fridge to prepare them for boiling. This will ensure the eggs are thoroughly cooked while maintaining that soft jammy texture.
- To make foolproof soft-boiled eggs, make sure to add vinegar and salt to your boiling water, while also ensuring the pot is filled with enough water to fully submerge the eggs. Adding vinegar and salt will make it easier for the eggs to peel, especially when the eggs are soft inside, it makes the process much more seamless.
- When the water comes to a boil, lower the heat to a simmer and gently place the eggs, one at a time. Boil for exactly 6 minutes for large-sized eggs.
- Stir around the eggs in the pot for about 30 seconds in one direction, to ensure the yolk sets in the middle.
- Prepare a bucket of ice water before the eggs finish cooking, to immediately submerge them to cool when your timer goes off.
How do you peel the eggs without breaking them?
- Ensure the eggs are completely cooled before peeling, for at least 15 minutes. The ice bath will cause the egg to contract and pull away from the shell, which will make the peeling process a lot easier.
- To peel the eggs without any scratches or cracks, work slowly with each egg. The first step is to gently tap and crack the entire surface of the egg, and proceeding to gently peel off a small portion of the eggshell and its thin layer of the membrane. Once a small portion is peeled off, I use a small teaspoon to gently peel off the rest of the eggshell. Perfect soft-boiled eggs require a bit of patience, but definitely worth the effort!
- Marinate the eggs overnight for the extra burst of flavor. Properly stored, these eggs are good for 5-7 days in the fridge, although I personally prefer them the next day. As the eggs marinate over time, they will soak up more flavor.
Watch it in action here:
(Please disable adblock to watch the video!)I hope you enjoy this easy and delicious recipe, and please leave me a comment below or message me on Instagram if you have any questions!
Other Korean recipes you may like:
- Bibim Guksu (Korean Spicy Cold Noodles)
- Kimchi Fried Rice with Tuna
- Tteokbokki (Korean Spicy Rice Cakes)
- Korean Egg Drop Sandwich
- Kimchi Udon Noodle Stir Fry
- Korean Shrimp Burger
Korean Marinated Eggs (Mayak Eggs)
- 6 large eggs at room temperature
- 1 tbsp white vinegar
- 1 tsp salt
- 1/2 onion chopped
- 1 green onion chopped
- 1 red chili pepper chopped
- 1 green chili pepper chopped
- 2 garlic cloves minced
- 100 ml soy sauce
- 100 ml water
- 100 ml Oligodang Syrup, corn syrup, sugar or honey
- 1 tbsp sesame seeds
To serve (optional)
- green onions chopped
- toasted sesame seeds
- dried seaweed flakes
- sesame oil
- Chop the onion, green onion, red chili pepper, and green chili pepper in small dices. Mince the garlic cloves.
- In a medium container, add soy sauce, water, syrup, sesame seeds, and prepared vegetables. Mix well.
- Bring water to a boil on medium-high heat, and add vinegar and salt. Once the water boils, reduce the heat and gently place each egg into the water. Stir around the eggs in a singular direction for about 30 seconds. This will allow the yolk to set in the middle. Boil for 6 minutes for large-sized eggs.
- Prepare a large bowl of ice water. Once the eggs are done cooking, immediately submerge them to cool. Let the eggs cool completely before peeling, for at least 15 minutes.
- Peel the eggs (refer to the blog post for detailed tips), lightly rinse them in cold water, and add them into the marinade, ensuring the eggs are fully submerged. Cover and store in the refrigerator overnight, or at least 6 hours.
- On the next day, the eggs should be perfectly marinated and ready to eat. My favorite way to serve this is on top of freshly cooked rice, in which I add some chopped green onions, sesame seeds, dried seaweed flakes, as well as a drizzle of sesame oil on top. Enjoy!