Mayak Eggs (Korean Marinated Eggs) Recipe

Introduction

Mayak Eggs, also known as Korean marinated eggs, are a flavorful and savory treat that elevates any meal. With their rich soy-based marinade and soft or hard-boiled texture, they’re perfect as a snack, side dish, or topping for rice bowls.

Ingredients

• 6-8 eggs (room temperature)
• Sesame oil (as needed)
• 1/2 cup soy sauce
• 1/2 cup water
• 1/4 cup honey (or rice syrup)
• 1/4 tsp black pepper
• 3 garlic cloves (minced)
• 2 green onions (chopped)
• 1 jalapeno (chopped)
• 1 red chili pepper (chopped)
• 1 tsp sesame seeds
• 1/4 cup cilantro (optional)

Instructions

1. Step 1: In a pot, bring enough water to boil to cover 6-8 eggs. To help with peeling later, you may add a little salt and vinegar to the water.
2. Step 2: Gently place the eggs into the boiling water. For jammy yolks (soft boiled), boil for 6 minutes. For hard boiled eggs, boil for 12 minutes. Avoid a strong rolling boil to prevent eggs from cracking.
3. Step 3: While the eggs cook, chop the garlic, green onions, jalapeno, red chili pepper, and cilantro if using. Combine these with soy sauce, water, honey, black pepper, and sesame seeds in an airtight container to make the marinade.
4. Step 4: Transfer the boiled eggs immediately into an ice bath to stop cooking. Let them cool completely for about 2-3 minutes.
5. Step 5: Carefully peel the eggs. Soft boiled eggs will be delicate, so handle gently to avoid breaking.
6. Step 6: Place peeled eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate overnight in an airtight container for best flavor.
7. Step 7: When ready to enjoy, drizzle with a little sesame oil and serve alongside rice and roasted seaweed or furikake.

Tips & Variations

• If you prefer extra heat, increase the amount of chili peppers or add a pinch of chili flakes to the marinade.
• Using rice syrup instead of honey will provide a more traditional Korean sweetness.
• For easier peeling, use eggs that are a few days old rather than very fresh eggs.
• If you like stronger garlic flavor, let the minced garlic sit in the soy sauce mixture for 10 minutes before adding other ingredients.

Storage

Store the marinated eggs in their marinade in an airtight container in the refrigerator. They will keep well for up to 4 days. Reheat gently or enjoy cold. The flavors deepen the longer they marinate, but after 4 days, the texture may start to change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh eggs for this recipe?

It’s best to use eggs that are a few days old, as fresh eggs can be harder to peel after boiling. Slightly older eggs tend to peel more easily.

How long should I marinate the eggs?

For the best flavor, marinate the eggs overnight (at least 8 hours). You can marinate them up to 2 days for a stronger taste, but avoid longer to maintain texture.

Mayak Eggs (Korean Marinated Eggs) Recipe

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★★★★★

4.8 from 101 reviews

• Author: Rafael
• Total Time: 12 hours 22 minutes
• Yield: 6–8 marinated eggs 1x
• Diet: Halal

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Description

Mayak Eggs, also known as Korean Marinated Eggs, are soft or hard boiled eggs soaked in a savory, sweet, and spicy soy-based marinade. These flavorful eggs are perfect as a snack, appetizer, or accompaniment to rice dishes, boasting a delightful balance of soy sauce, honey, garlic, and chili heat with the fragrant touch of sesame oil and sesame seeds.

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Ingredients

Scale 1x2x3x

Eggs

• 6–8 eggs (room temperature)

Marinade

• 1/2 cup soy sauce
• 1/2 cup water
• 1/4 cup honey (or rice syrup)
• 1/4 tsp black pepper
• 3 garlic cloves (minced)
• 2 green onions (chopped)
• 1 jalapeno (chopped)
• 1 red chili pepper (chopped)
• 1 tsp sesame seeds
• 1/4 cup cilantro (optional)

To Serve

• sesame oil (as needed)
• rice (optional)
• roasted seaweed or furikake (optional)

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Instructions

1. Boil the Eggs: In a pot, bring enough water to cover the eggs to a boil. Add a little salt and vinegar to the water to help with peeling later. Gently drop 6-8 room temperature eggs into the boiling water.
2. Cook the Eggs: For jammy yolks, boil the eggs for 6 minutes; for hard boiled yolks, boil for 12 minutes. Keep the water at a gentle boil to prevent eggs from cracking.
3. Prepare the Marinade: While the eggs cook, mince the garlic, chop the green onions, jalapeno, red chili pepper, and cilantro if using. Mix these with soy sauce, water, honey or rice syrup, black pepper, and sesame seeds in an airtight container to create the marinade.
4. Cool the Eggs: Immediately transfer the eggs to an ice bath after boiling to stop cooking, and let them cool completely for about 2-3 minutes.
5. Peel the Eggs: Carefully peel the cooled eggs. Soft boiled eggs will be delicate, so handle them gently to avoid breaking.
6. Marinate the Eggs: Submerge the peeled eggs fully in the prepared marinade. Cover the container and refrigerate overnight to allow flavors to infuse thoroughly.
7. Serve: When ready to eat, drizzle a little sesame oil on the eggs. Serve them alongside rice and roasted seaweed or sprinkle with furikake if desired.

Notes

• Adding salt and vinegar to boiling water helps in peeling eggshells more easily.
• Maintain a gentle boil to avoid cracking eggs.
• Soft boiled eggs are delicate when peeling, handle with care.
• The eggs marinate best overnight but can be enjoyed after at least 6 hours for flavor.
• Sesame oil and sesame seeds add a nutty aroma to complement the flavor.
• Serve the eggs with rice and roasted seaweed or furikake for a complete Korean-inspired snack or side dish.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Stovetop
• Cuisine: Korean

Keywords: Mayak Eggs, Korean Marinated Eggs, Soft Boiled Eggs, Soy Sauce Eggs, Korean Appetizer, Marinated Eggs, Korean Snacks