Mayak Eggs (Korean Marinated Eggs)
Soft-boiled eggs marinated in a sweet, savory soy-garlic and chili mixture. These Korean ‘mayak’ eggs are addictive, perfect over hot rice, ramen, noodles, or as a quick protein-packed snack.
Ingredients
- 8 large eggs the fresher the better; older eggs can be harder to peel
- 1/2 cup low-sodium soy sauce or use 1/3 cup regular soy sauce + 2/3 cup water instead of 1/2 cup each soy and water if not low-sodium
- 1/2 cup water
- 3 tablespoons sugar white or light brown; brown adds deeper flavor
- 2 tablespoons honey maple syrup works in a pinch
- 2 tablespoons rice vinegar seasoned or unseasoned; apple cider vinegar or white wine vinegar also work
- 1 tablespoon toasted sesame oil
- 4 cloves garlic finely minced; use fresh for best flavor
- 2 green onions thinly sliced, both white and green parts
- 1-2 Korean green chili peppers or jalapeños thinly sliced; remove seeds for milder spice
- 1 small red chili pepper thinly sliced, optional, for color and a little extra kick
- 1 tablespoon toasted sesame seeds white or a mix of white and black
- ice for an ice bath to cool the eggs
Instructions
- Fill a medium pot with enough water to cover the eggs by about 1 inch and bring to a rolling boil over medium-high heat. While the water heats, prepare a large bowl of ice water and set aside; this will be used to cool the eggs quickly and keep the yolks jammy.
- Using a slotted spoon, gently lower the eggs one by one into the boiling water so they don’t crack. Start a timer immediately. Cook for 6½–7 minutes for soft, jammy yolks, or about 8 minutes for slightly firmer but still soft yolks.
- When the timer goes off, transfer the eggs immediately to the bowl of ice water. Let them sit for at least 10 minutes to stop the cooking and make them easier to peel.
- Gently tap each egg on the counter to crack the shell all over, then peel carefully. Start from the wider end where the air pocket usually is. Peel under a thin stream of running water if needed to help remove stubborn bits of shell.
- In a medium bowl or measuring cup, whisk together the soy sauce, water, sugar, honey, and rice vinegar until the sugar dissolves. Stir in the toasted sesame oil, minced garlic, sliced green onions, sliced chilies, and toasted sesame seeds. Taste; the marinade should be strongly salty-sweet and garlicky, as the eggs will mellow it out.
- Place the peeled eggs into a glass container or wide-mouth jar that holds them snugly. Pour the marinade over the eggs, making sure they are fully submerged. If necessary, add a little more soy sauce and water in equal parts, press a piece of parchment directly onto the surface, or place a small saucer on top to keep the eggs submerged.
- Cover the container and refrigerate for at least 4 hours, ideally 8–24 hours, to allow the flavor and color to penetrate the whites. The longer they sit, the deeper the flavor; after about 2 days they will become darker and quite salty.
- To serve, remove the eggs from the marinade and slice in half with a sharp, non-serrated knife. Spoon some of the marinade, garlic, green onion, and chilies over the top. Serve over hot rice, ramen, noodles, or on toast, and sprinkle with extra sesame seeds if desired.
Notes
Variations: Add 1–2 teaspoons gochujang to the marinade for a spicier version; double the garlic for a stronger flavor; swap a couple of tablespoons of water for citrus juice (orange or yuzu) for brightness; or add a small piece of kombu for a ramen-style umami boost. Storage: Keep eggs submerged in marinade in an airtight container in the refrigerator for up to 4–5 days. They are best served cold or at room temperature; avoid microwaving to prevent rubbery whites and chalky yolks. You can reuse the marinade once within 2–3 days to marinate another batch of eggs; keep refrigerated and briefly re-boil and cool if concerned about food safety before reusing.
Nutrition
Calories: 120kcal
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