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    • All Brunch Dessert Dinner Drinks Korean Sponsored
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Cookerru

simple indulgent recipes

KoreanBrunch

Mayak Eggs (Korean Marinated Eggs)

by Elle | Cookerru January 4, 2021
January 4, 2021
Mayak Eggs (Korean Marinated Eggs)

Mayak Eggs are an incredibly popular side dish in Korea, featuring jammy soft-boiled eggs marinated overnight in a delicious soy-based sauce. These Korean marinated eggs are so quick and simple to make, but ever so scrumptious with a wonderful burst of flavor.

What are Mayak Eggs?

“Mayak Gyeran” (마약계란), which is the Korean name of this dish, translates to “drug eggs” to signify the incredibly delicious and addictive taste of these eggs, as its alluring flavor is guaranteed to have you craving for more.  

korean marinated eggsSoy-marinated eggs have always been my weakness, but this recipe, in particular, is hands down one of my favorite banchans (Korean side dishes) to make as it is suitable for any time of the day. 

The beauty of this dish also lies in its versatility, as it can be used as an excellent garnish to heighten the flavors of any dish that you prefer. They also make for an incredible substitute for ramen eggs which contain similar flavor notes. 

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.

Mayak Eggs (Korean Marinated Eggs) with Soba NoodlesThis flavorful sauce is completed with finely diced onion, green onion, and hot peppers, which add an extra kick in flavor and texture to the overall marinade. 

Served over a bowl of rice or noodles, these eggs make for an entirely satisfying meal on their own, which makes the dish to be an absolute staple to have in my fridge. 

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 for these eggs, there are a few key tips to make the perfect batch of Mayak Eggs on your first session. Mayak Eggs (Korean Marinated Eggs) with Soba Noodles

How to make perfect jammy eggs every time

  • 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 while also preventing any cracks which is often caused by a rapid change of temperature. 
  • 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 to peel jammy eggs without breaking them

Mayak Eggs (Korean Marinated Eggs)

  • 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.

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)
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Mayak Eggs (Korean Marinated Eggs)
Print Recipe
5 from 10 votes

Mayak Eggs (Korean Marinated Eggs)

Mayak Eggs are an incredibly popular side dish in Korea, featuring jammy soft-boiled eggs marinated overnight in a delicious soy-based sauce. These Korean marinated eggs are so quick and simple to make, but ever so scrumptious with a wonderful burst of flavor.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Lunch, Side Dish
Cuisine: Korean
Keyword: banchan, eggs, korean side dish, marinated eggs, soft boiled eggs, soy sauce
Servings: 2 people
Calories: 182kcal

Ingredients

  • 6 large eggs at room temperature
  • 1 tbsp white vinegar
  • 1 tsp salt

Soy-based marinade

  • 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

Instructions

  • 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!

Notes

These eggs will last for 5 to 7 days in the fridge. For detailed tips on perfecting your soft-boiled eggs, please refer to the tips section above!
Did you make this recipe?
Please tag @cookerru on Instagram and hashtag it #cookerru. I love seeing your creations!
previous post
15-Minute Creamy Shrimp Pasta (Korean Rosé Pasta)
next post
3-Ingredient Korean Strawberry Milk

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21 comments

Josh May 27, 2020 - 5:28 pm

5 stars
Sounds amazing, am planning on making it! I took a screen shot of the recipe, and noticed you might have missed vinegar in the ingredients list, hope I don’t sound too pedantic!

Reply
Elle | Cookerru May 27, 2020 - 7:28 pm

Hey Josh, the salt and vinegar are for the boiling water, so I wasn’t too sure whether to add them to the ingredient list. Your feedback is helpful though, I will be sure to add that in! Happy cooking!

Reply
Alyssa May 27, 2020 - 9:54 pm

Hi! Do you have any ideas for how the leftover marinade can be used?

Reply
Elle | Cookerru May 28, 2020 - 6:58 pm

Hi Alyssa, the marinade is delicious on its own to mix with some rice, but it also can be season your stir-fried vegetables, meats, or noodles! You can also use it for stir-frying tofu as well to add flavor. It’s such a versatile sauce, so you can definitely put it to use in your other dishes. Happy cooking!

Reply
Anna November 23, 2020 - 3:14 pm

5 stars
Hi! Am I able to re-use the marinade to marinate more eggs? Or has it gone bad and not able to last another week?

Thanks!

Reply
sodko May 28, 2020 - 12:35 am

Hi, can i use rice vinegar istead of white vinegar?

Reply
Elle | Cookerru May 28, 2020 - 7:02 pm

Hi Sodko, I would recommend using plain white vinegar as the acidic components are diluted in rice vinegar, so it won’t work too well in making the peeling easier. It isn’t completely necessary to use but definitely will make the process more seamless. I hope that helps!

Reply
Ashley July 25, 2020 - 11:56 am

5 stars
My family loves these eggs! They taste so so good over some noodles! Thank you for sharing this recipe 🙂

Reply
Elle | Cookerru July 30, 2020 - 2:24 pm

Absolutely love how versatile these eggs are as well! I serve it over rice, noodles, and tastes amazing over ramen too So happy you and your family enjoyed the recipe Ashley! ღ

Reply
Sara July 30, 2020 - 2:58 pm

Hi there! I never know what kind of red pepper and green pepper to buy. Can you specify the name?

Reply
Elle | Cookerru August 2, 2020 - 11:05 am

Hi Sara! Any kind of chili pepper would do, but the traditional method is to use Cheongyang chili pepper that you will find in Korean grocery stores. I hope that helps!

Reply
Grace September 10, 2020 - 9:47 am

5 stars
Today was the 5th time of making this and IT IS SO GOOD every single time. My family devours them so fast I’m thinking of making a bigger batch next time!!

Reply
Elle | Cookerru September 18, 2020 - 6:15 pm

I am so thrilled to hear that Grace! Definitely double or triple the batch for next time! Haha!

Reply
Andrea September 22, 2020 - 2:52 pm

5 stars
I’m Japanese so I usually marinate my jammy eggs in a shoyu-dashi-mirin sort of mixture (you know, the usual Japanese flavors) but this was a delightful change of pace! Thanks for the yummy idea!

Reply
Elle | Cookerru October 6, 2020 - 12:01 pm

Amazing!! I like to switch the marinades up myself, both Japanese and Korean renditions are amazing to add to any dish! So happy you enjoyed it!

Reply
Emily December 11, 2020 - 12:11 pm

5 stars
I swear I’ve made this over 10 times now and it comes out absolutely delicious every time. Thank you again and again for this recipe!

Reply
Elle | Cookerru December 21, 2020 - 6:17 pm

It is my absolute pleasure! Thank you so much for sharing!!

Reply
Robert December 19, 2020 - 5:51 pm

5 stars
These eggs are so addictive and they go well with literally everything!! The only change I made was more chili peppers for extra spice. The soy sauce mixture is just pure heavenly goodness. My tastebuds thank you!!

Reply
Elle | Cookerru December 21, 2020 - 6:19 pm

The extra spice sounds fantastic! The chili peppers truly add incredible flavors to the marinade. Thanks so much for sharing your experience!

Reply
Deborah January 6, 2021 - 3:53 pm

Hi! Is the 30 seconds of stirring the eggs included in the 6 min of boiling? Can’t wait to try! Looks amazing.

Reply
Elle | Cookerru January 8, 2021 - 7:18 pm

Yes! The eggs are to be boiled for 6 minutes total!

Reply

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