Korean Marinated Eggs (Mayak Eggs)
Korean marinated eggs (Mayak Eggs) are a popular Korean side dish, breakfast, or snack, and the flavorful savory, sweet, and spicy marinade makes the jammy soft-boiled eggs so addicting!
My daughter requested I make a tasty recipe for Korean marinated eggs (mayak eggs) she found on Non-Guilty Pleasures. They were easy to make and made the most delicious and flavorful jammy eggs. Mayak gyeran translates to “drug eggs” in Korean and it makes sense because these marinated eggs are so addictive due to the salty, savory, spicy, and slightly sweet marinade. You can eat these eggs drizzled with the marinade, on rice, in ramen, and also in many Asian soups.
Korean Marinated Eggs (Mayak Eggs)
Eggs:
- 5 large eggs, room temperature
- 1 tbsp white vinegar
- 1 tsp salt
Marinade:
- ½ cup soy sauce
- ¼ cup honey
- 1 tbsp dark soy sauce (optional)
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 2 garlic cloves, minced
- 2 green onions, thinly sliced
- 3 Asian chili peppers, thinly sliced (optional)
Korean Marinated Eggs (Mayak Eggs)
Prep your ice bath before you cook the eggs by filling a large bowl with a few cups of ice cubes and enough cold water to submerge the boiled eggs. Set aside until needed.
Cook the eggs by filling a medium saucepan half full with water and bring it to a rolling boil over medium-high heat.
Once the water reaches a rolling boil, stir in the vinegar and salt, then gently lower the eggs into the boiling water with a slotted spoon.
Start a timer once the last egg hits the water and cook for 6 minutes. Immediately, transfer the eggs with the slotted spoon to the waiting ice bath and cool down for 5 minutes.
Make the marinade while the eggs are cooking, by combining the soy sauce, honey, dark soy sauce, toasted sesame oil, toasted sesame seeds, garlic, green onions, and chili peppers in a bowl.
Peel the eggs by gently tapping the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Peel the eggs, and rinse off any pieces of eggshell.
Place the peeled eggs in a glass bowl or airtight container the eggs fit snuggly in.
Marinate the eggs by pouring the well-whisked marinade over the peeled eggs. Cover the container with an airtight lid and let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.
After 24 hours, remove the eggs from the marinade and store them separately in an airtight containers so the marinated eggs don’t become rubbery & overly salty. They will keep in the refrigerator for up to 4 days. Enjoy!
Equipment
Ingredients
Eggs:
- 5 large eggs room temperature
- 1 tbsp white vinegar
- 1 tsp salt
Marinade:
- ½ cup soy sauce
- ¼ cup honey
- 1 tbsp dark soy sauce optional
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 2 garlic cloves minced
- 2 green onions thinly sliced
- 3 Asian chili peppers thinly sliced (optional)
Instructions
- Prep your ice bath before you cook the eggs by filling a large bowl with a few cups of ice cubes and enough cold water to submerge the boiled eggs. Set aside until needed.
- Cook the eggs by filling a medium saucepan half full with water and bring it to a rolling boil over medium-high heat.
- Once the water reaches a rolling boil, stir in the vinegar and salt, then gently lower the eggs into the boiling water with a slotted spoon.
- Start a timer once the last egg hits the water and cook for 6 minutes. Immediately, transfer the eggs with the slotted spoon to the waiting ice bath and cool down for 5 minutes.
- Make the marinade while the eggs are cooking, by combining the soy sauce, honey, dark soy sauce, toasted sesame oil, toasted sesame seeds, garlic, green onions, and chili peppers in a bowl.
- Peel the eggs by gently tapping the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Peel the eggs, and rinse off any pieces of eggshell.
- Place the peeled eggs in a glass bowl or airtight container the eggs fit snuggly in.
- Marinate the eggs by pouring the well-whisked marinade over the peeled eggs. Cover the container with an airtight lid and let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.
- After 24 hours, remove the eggs from the marinade and store them separately in airtight containers so the marinated eggs don't become rubbery & overly salty.
- They will keep in the refrigerator for up to 4 days. Enjoy!
