Mayak Egg (Korean Marinated Eggs) Recipe

I keep a small secret in my Korean Mayak Eggs marinade that has guests insisting I share the recipe.

I can’t stop thinking about Korean Mayak Eggs, the kind of Soy Sauce Marinated Eggs that sneak into your snack rotation and never leave. I first tried them at a late night spot and thought, wait why is this so addictive, the yolks are almost custardy and the marinade with soy sauce and garlic hits salty, sweet and bright at once.

They’re simple but somehow feels like cheating, like a secret flavor hack. I know I sound dramatic, but once you try one you’ll get it, they’re tiny flavor bombs that make rice, noodles or even plain bread suddenly way more interesting.

Ingredients

• Eggs: Packed with protein and B vitamins they give silky texture and richness.
• Soy sauce: Salty umami adds depth and savory balance low carb but high sodium.
• Sesame oil: Toasty aroma small amount adds big flavor and healthy fats.
• Garlic: Sharp, pungent, gives bite and aroma contains antioxidants and immune benefits.
• Green onions: Fresh mild onion notes add crunch vitamins and a bright finish.
• Thai chiles: Heat and fruitiness ups the kick can boost metabolism slightly.

Ingredient Quantities

• 6 large eggs, cold from the fridge
• About 6 cups water, enough to cover the eggs in the pot
• About 2 cups ice
• 1/2 cup soy sauce (120 ml)
• 1/2 cup water (120 ml)
• 2 tablespoons granulated sugar, or 1 tablespoon honey
• 1 tablespoon mirin or rice vinegar, your call
• 1 tablespoon toasted sesame oil
• 2 garlic cloves, finely minced
• 2 green onions, thinly sliced
• 1 to 2 small Thai chiles, or 1 jalapeño, thinly sliced, seeds optional
• 1 teaspoon toasted sesame seeds
• 1/2 teaspoon gochugaru or red pepper flakes, optional

How to Make this

1. Fill a medium pot with about 6 cups cold water, just enough to cover 6 large eggs, and bring to a rolling boil.

2. Gently lower the cold eggs into the boiling water with a slotted spoon, wait for the water to return to a steady boil, then start a timer for 6 1/2 minutes for jammy yolks (7 minutes if you like slightly firmer yolks).

3. While the eggs cook, make an ice bath with about 2 cups ice and cold water in a large bowl.

4. When the timer goes off, immediately transfer the eggs to the ice bath and let them sit at least 10 minutes to stop cooking and make peeling easier.

5. Meanwhile mix the marinade: 1/2 cup soy sauce, 1/2 cup water, 2 tablespoons granulated sugar or 1 tablespoon honey (your pick), 1 tablespoon mirin or 1 tablespoon rice vinegar (your call), and 1 tablespoon toasted sesame oil. Add 2 minced garlic cloves, 2 thinly sliced green onions, 1 to 2 thinly sliced Thai chiles or 1 jalapeño (seeds optional), 1 teaspoon toasted sesame seeds, and 1/2 teaspoon gochugaru or red pepper flakes if you want heat.

6. If you used sugar, warm the soy mixture gently just until the sugar dissolves, then cool it to room temperature before using. You don’t want hot liquid on the eggs.

7. Peel the cooled eggs carefully under running water so the shell comes off cleanly, and transfer them to a snug, shallow container or jar that will let the marinade cover them.

8. Pour the cooled marinade over the peeled eggs so they’re fully submerged; press them down if needed, cover, and refrigerate. Marinate at least 4 hours, but preferably 8 to 12 hours for best flavor, up to about 4 days. Flip or jiggle the container once or twice so all sides get coated.

9. When you’re ready to eat, halve the eggs and sprinkle extra sliced green onion and toasted sesame seeds on top. They’re perfect on rice, in ramen, or as a snack.

10. Store leftover marinated eggs in their marinade in the fridge, tightly covered, up to about 4 days. If the marinade dries down, you can top up with a little soy and water mix to keep them submerged.

Equipment Needed

1. Medium pot (about 3 qt) for boiling the eggs, with lid
2. Slotted spoon or spider to lower and lift eggs out of the water
3. Large bowl for the ice bath
4. Small saucepan or microwave-safe bowl to warm and dissolve sugar if using it
5. Measuring cups and measuring spoons
6. Small mixing bowl and whisk or fork to combine the marinade
7. Sharp paring knife and cutting board for slicing chiles and halving eggs
8. Shallow airtight container or jar that fits the eggs so the marinade can cover them
9. Kitchen timer (or your phone) and a clean spoon to jiggle or flip the eggs while marinating

FAQ

Mayak Egg (Korean Marinated Eggs) Recipe Substitutions and Variations

• Soy sauce: swap in tamari for a gluten free option, it’s basically the same salty depth. Or use coconut aminos if you want lower sodium and a touch of sweetness, just taste and add a pinch of salt if needed.
• Mirin or rice vinegar: no mirin? mix 1 tbsp sake or dry sherry with 1/2 tsp sugar to mimic the sweet winey note. If you don’t have rice vinegar, apple cider or white wine vinegar work if you dilute them 1:1 with water, theyre sharper so taste as you go.
• Toasted sesame oil: for the nutty finish use a neutral oil plus 1/2 tsp toasted sesame seeds, or try walnut oil or a tiny splash of peanut oil if allergies arent an issue. Sesame oil is very aromatic though, so you might need a bit more flavor from the substitute.
• Gochugaru or red pepper flakes: replace with crushed red pepper flakes (start with half the amount) or 1/4 tsp cayenne for straight heat, cayenne is hotter so go easy. Paprika adds color not spice, mix it with a pinch of cayenne if you want milder heat.

Pro Tips

1) Use eggs that arent ultra fresh if you can, they peel way easier. If you only have fresh ones, toss 1/2 teaspoon baking soda in the boiling water, it helps the white separate from the membrane. Dont overdo the soda though or the flavor changes.

2) For faster, more even color and flavor let the peeled eggs sit in the fridge in the marinade overnight, but make a tiny nick or roll them gently on the counter first so the marinade can sneak in. Big cracks will look ugly, tiny ones give you that pretty marbled edge and extra seasoning.

3) Put the eggs and marinade in a zip-top bag, squeeze most of the air out and lay it flat in the fridge so the liquid covers every egg. If you dont have a bag, use a shallow dish and weigh them down with a small plate or a piece of foil so they dont float.

4) Warm the soy mix just enough to dissolve sugar then chill it completely before adding eggs, hot liquid cooks the whites and ruins the texture. Also taste the cooled marinade first, you can fix balance with a splash more water, sugar or rice vinegar before dropping the eggs in.

5) If youre serving these in ramen or on rice, save one egg un-marinated as a control so folks can compare textures, and remember to bring eggs to room temp for a few minutes before slicing so the yolk cuts cleanly and doesnt smear.