Korean marinated eggs are a flavorful, protein-packed side dish made with soft-boiled eggs soaked in a savory soy, garlic, and chili marinade. Popular in Korean cuisine, they’re perfect over warm rice, in ramen bowls, or as a quick meal prep option bursting with rich, umami goodness. They are also quite tasty and will take you on a culinary journey to Korea. The Korean word “Mayak” means “drug” or “narcotic,” which is a fun but accurate way to describe how addicting and tempting these marinated eggs are. Picture eggs that are properly cooked and have jammy yolks soaking in a marinade that is bright, flavorful, sweet, and just a little bit spicy. Each bite will be full of flavor. This meal is more than simply food; it’s an experience. The mix of textures and tastes is so good that you’ll want more. The surprise simplicity and deep flavor of Mayak Eggs are what make them so wonderful. This dish is easy to follow, especially for beginners, because it doesn’t take a lot of work like complicated Korean stews or intricate BBQ preparations. It’s a great option for anyone who want to learn how to make an authentic Korean dish without feeling overwhelmed. Mayak Eggs are the perfect side dish to go with your main meal, a distinctive topping for a bowl of warm rice, or a filling snack full of protein. They are the perfect comfort food with an exotic twist, and they promise to be a delicious journey that you’ll want to make again and again. These marinated eggs are a wonderful example of the rich and varied flavors of Korean food. Get ready to fall in love with their charm.
Recipe Details
Food: Korean
Course: Appetizer or Side Dish
Level of Difficulty: Easy
Number of Servings: 5 eggs
Time to Prepare: about 15–20 minutes (plus marinating overnight)
Time to Cook: 7 minutes
Things You Need:
- 5 eggs
- One teaspoon of salt
- 1 tablespoon of vinegar
- 2 tablespoons of chopped onion
- 2 tablespoons of chopped scallions
- 1 tablespoon of chopped garlic
- Two tablespoons of sugar
- 2 teaspoons of chili flakes
- Water: 100 mL
- 75 ml of soy sauce
How to do it:
- Boil the eggs: Put water in a kettle and bring it to a rolling boil. Put 1 tablespoon of vinegar and 1 teaspoon of salt in the water. Put 5 eggs in the boiling water and cook them for exactly 7 minutes to get the perfect jammy yolks.
- Cool the eggs: Right after cooking, put the hot eggs in a bowl of ice water. This important step not only slows the cooking process so the yolks don’t get too hard, but it also makes the eggs much easier to peel.
- Make the Marinade:Put all of the marinade ingredients in a medium-sized mixing bowl. These are: 2 tablespoons of finely chopped onion, 2 tablespoons of freshly sliced scallions, 1 tablespoon of minced garlic, 2 teaspoons of sugar, 2 tablespoons of bright chili flakes, 100 ml of water, and 75 ml of soy sauce. Make sure all the flavors are fully mixed by whisking everything together until the sugar is completely dissolved.
- Peel the eggs: When the eggs are cool enough to touch, carefully peel them under running cold water or in an ice bath. The cool shock from the ice water should make this process go very smoothly.
- Marinate the eggs by carefully putting the peeled eggs into the marinade. Make sure the eggs are completely covered by the liquid. You can gently turn them or use a small plate to keep them underwater if you need to.
- Put the bowl in the fridge overnight and cover it tightly. This long marinating time is really important because it lets the eggs soak up all the great flavors of the sauce, turning them into the Mayak Eggs you want that are so good you can’t stop eating them.
Mayak Eggs (Korean Marinated Eggs)
Jammy eggs soaked overnight in a sweet, spicy soy marinade
- 5 eggs
- 1 tsp salt
- 1 tbsp vinegar
- 2 tbsp chopped onion
- 2 tbsp chopped scallions
- 1 tbsp minced garlic
- 2 tbsp sugar
- 2 tsp chili flakes
- 100 ml water
- 75 ml soy sauce
Boil Eggs
Boil water with salt and vinegar. Cook eggs exactly 7 minutes for jammy yolks.
Ice Bath
Transfer eggs immediately to ice water to stop cooking and ease peeling.
Make Marinade
Whisk onion, scallions, garlic, sugar, chili flakes, water, and soy sauce until sugar dissolves.
Peel & Submerge
Peel eggs carefully and fully submerge in marinade.
Marinate Overnight
Cover tightly and refrigerate overnight for full flavor absorption.
Conclusion:
Good job! Your handmade Mayak Eggs are ready to eat now that the flavors have had a chance to mix overnight. The wait is worth it since you know how good they will taste and how exquisite their texture will be. What you’ll find is more than just a simple marinated egg. It’s a testament to how well Korean flavors work together. The savory depth of soy sauce, the delicate sweetness of sugar, the strong smell of garlic and onion, and the subtle warmth of chili flakes all come together in a tender egg with a delicious, slightly runny yolk. These eggs can easily make any meal better. Serve them with a warm bowl of freshly cooked rice so that the marinade may soak into the grains and provide flavor to every bite. They also create a great banchan (Korean side dish) that goes well with grilled meats, stews, or any other Korean food. Mayak Eggs are a great food that is high in protein and can fulfill your appetite with their delicious taste. If you keep them in an airtight container in the fridge, they usually last for a few days, which makes them great for meal prep. Every bite gives you a taste of the cozy and lively world of Korean food, and the taste stays with you, making it genuinely “addictive.” Accept the dish’s simple and deep flavor, and make it a favorite in your kitchen.
Common Questions and Answers about Making Mayak Eggs:
What do you need to make Mayak Eggs?
You will need 350 mL of soy sauce, 350 mL of Dashi or water (1:1 ratio), 100g of sugar, one small onion, around three cloves of garlic, about a tablespoon of sesame seeds, two green onions, two chilies (or other hot pepper), and as many soft-boiled eggs as you want.
What is the best ratio of liquids for the marinade?
The best ratio of soy sauce to Dashi (or water) is 1:1, which means 350 mL of each.
How do you get the vegetables ready for the marinade?
First, chop the green onions, then the chilies (you can take out the seeds for texture), and finally, chop the onion.
How do I get the sugar to dissolve in the marinade?
It is best to dissolve the sugar in hot or lukewarm Dashi (or water) before adding it to the other marinade ingredients. This makes it simpler for the sugar to dissolve.
How do you put the marinade together in the right order?
Put the chopped vegetables in a container and then add the Dashi, soy sauce, sesame seeds, and garlic. Mix everything together well.
How should the marinade be put on the eggs?
To make sure the soft-boiled eggs are evenly submerged and coated, tuck them under the chopped vegetables in the marinade.
How long should the eggs sit in the marinade?
You should put the eggs in the fridge for at least 20 minutes. The flavor gets stronger the longer they marinade, but don’t let them sit too long or the egg structure will alter.
What happens if you leave the eggs in the marinade for too long?
Too much marinating can affect the structure of the egg, which is not good.
How many Mayak Eggs should you eat?
The video proposes putting the Mayak Eggs on rice with the sauce.
What kind of container should you use for the marinade?
A container that holds around 1 liter of liquid is good for creating the marinade.
