Korean Marinated Eggs Recipe

I finally perfected a Korean Marinated Egg Recipe that produces jammy golden yolks steeped in a sweet, spicy, savory soy marinade and includes one simple trick that makes all the difference.

I love a good shortcut that tastes like you spent hours, and these Mayak eggs do exactly that. The jammy yolk soaked in soy sauce and sharp garlic hits salty sweet spicy with just enough mystery to make you want more.

This Korean Marinated Egg Recipe sneaks into meals, or straight on a spoon when no ones watching. I won’t pretend they’re fancy, but they feel like one of those small food crimes you totally regret in the best way.

Try one, wait for the center to ooze, and then wonder how you ever ate plain boiled eggs again.

Ingredients

• Eggs: Rich in protein and healthy fats, yolks add creamy, savory texture to bowls.
• Soy sauce: Salty umami backbone, adds depth and brown color, brings out other flavors.
• Mirin or rice wine: Sweet, lightly acidic syrupy wine that balances salt and gives gloss.
• Sugar: Simple sugar adds sweetness, carbs and balances soy saltiness.
• Gochugaru: Smoky mildly spicy flakes that add heat and vibrant red color.
• Garlic and ginger: Pungent garlic and bright ginger lift flavor with sharp, warming notes.
• Green onions: Fresh scallions add sharp oniony brightness and a little fiber.
• Sesame oil and seeds: Toasted oil gives nutty aroma, seeds add crunch and pop.

Ingredient Quantities

• 6 large eggs
• 1/2 cup soy sauce (light or regular)
• 1/2 cup water
• 2 tbsp mirin or rice wine
• 2 tbs granulated sugar
• 1 tsp gochugaru (Korean red pepper flakes)
• 2 garlic cloves
• 1 inch fresh ginger
• 2 green onions (scallions)
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• Optional 1 tbsp rice vinegar

How to Make this

1. Bring a pot of water to a rolling boil, gently lower in 6 large eggs with a slotted spoon, then start a 6 to 7 minute timer for jammy, golden centers (6 min = softer, 7 min = more jammy). Don’t overcrowd the pot.

2. When the timer’s up move the eggs straight into an ice bath for 5 to 10 minutes to stop cooking and make peeling easier.

3. While eggs cook make the marinade: combine 1/2 cup soy sauce, 1/2 cup water, 2 tbsp mirin or rice wine, 2 tbsp granulated sugar, 1 tsp gochugaru, 2 crushed garlic cloves, 1 inch grated or sliced ginger, and 2 chopped green onions in a small saucepan; add 1 tsp sesame oil and optional 1 tbsp rice vinegar.

4. Heat the marinade just until the sugar dissolves and it’s fragrant, about 1 to 2 minutes; don’t boil hard. Let it cool to room temperature (hot marinade will overcook the eggs).

5. Peel the cooled eggs carefully (peel under running water or use a spoon to help if you get stubborn bits). Try not to break the yolks, but it happens, no big deal.

6. Put peeled eggs in a zip bag or small container, pour the cooled marinade over so eggs are submerged; if you’re short on time make the marinade a little stronger to speed flavor.

7. Refrigerate at least 4 hours but ideally 12 to 24 hours for deep flavor and color. Turn or flip the eggs once or twice so they stain evenly.

8. When ready slice eggs in half, sprinkle 1 tsp toasted sesame seeds and extra sliced green onions on top. Serve with rice, top ramen, or as a snack.

9. Store marinated eggs in the fridge covered for up to 3 to 5 days; the longer they sit the saltier they get, so taste as you go.

Equipment Needed

1. Large pot for boiling eggs (big enough so eggs arent crowded)
2. Slotted spoon to lower and lift the eggs
3. Large bowl for an ice bath with plenty of ice and cold water
4. Small saucepan for the marinade
5. Measuring cups and spoons (1/2 cup, tablespoons, teaspoons)
6. Knife and cutting board for green onions and ginger
7. Microplane or fine grater for the ginger
8. Zip top bag or small airtight container to submerge the eggs
9. Timer or phone timer and a clean spoon to help peel if needed

FAQ

Korean Marinated Eggs Recipe Substitutions and Variations

• Soy sauce: swap with tamari for a gluten free option, or use coconut aminos for a slightly sweeter, lower sodium result, or just low sodium soy if you want less salt.
• Mirin or rice wine: use sake plus 1 tsp sugar to mimic the sweetness, dry sherry in a pinch, or 1 tbsp rice vinegar plus 1 tsp sugar for a tangy-sweet stand in.
• Gochugaru: crushed red pepper flakes work if you want heat (use less), or try smoked paprika plus a pinch of cayenne for color and mild smokiness, or thin some gochujang with water/soy for a sweeter, saucy kick.
• Toasted sesame oil: if you dont have it, a tiny drizzle of peanut or walnut oil gives nutty notes, or use neutral oil and finish with toasted sesame seeds for aroma.

Pro Tips

1) Use older eggs if you can, they peel so much easier. If you only have super fresh ones, crack a tiny nick in the shell with a spoon before cooling and peel under running water to save yourself from fighting the white.

2) To get deeper color fast, remove most of the air from the zip bag so the marinade hugs the eggs, or pour the marinade into a shallow dish and flip the eggs every few hours. If you need flavor in under 4 hours, make the marinade a bit stronger instead of leaving them out longer.

3) Add a small piece of kombu or a pinch of instant dashi to the marinade for extra umami, or a splash more rice vinegar to brighten it up if it tastes too flat. Taste and tweak the marinade before cooling it, because once the eggs sit they will only get saltier.

4) For clean, pretty halves slice with a very sharp knife between rinses, or chill the eggs well after removing from the marinade so the yolk firms slightly before slicing. A wet towel under your cutting board helps stop it from sliding and makes it easier to slice neat.

5) If they turn out too salty after long marinating, soak the eggs briefly in plain water for 10 to 20 minutes to pull some salt out. Store covered in the fridge and eat within 3 to 5 days, and always smell them first, cause sometimes yolks go off even if the whites look okay.