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Mayak Eggs (Korean Marinated Eggs) Recipe

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4.7 from 130 reviews

Mayak Eggs are Korean marinated soft-boiled eggs elevated with a flavorful soy-based marinade infused with garlic, onions, chili, and toasted sesame seeds. Perfect as a savory side dish, appetizer, or topping for rice and noodles, these eggs boast a tender, creamy yolk coated in an umami-rich, slightly sweet, and aromatic sauce.

Ingredients

Scale

Eggs

  • 6 large eggs
  • Vinegar (optional, for boiling eggs)

Marinade

  • ¼ medium yellow onion, finely chopped (about ⅓ cup)
  • 3 cloves garlic, minced (about 2 tablespoons)
  • 1 stalk green onion, sliced
  • 1 chili pepper, finely chopped or sliced (optional for spice)
  • 1 tablespoon toasted sesame seeds
  • 10 tablespoons soy sauce (½ cup + 2 tablespoons), preferably low sodium
  • 5 tablespoons honey (rice syrup or corn syrup can be used as alternatives)
  • ¼ cup water

Instructions

  1. Boil the Eggs: Place eggs in a pot and add enough water to cover them by about an inch. You may add a splash of vinegar to help make peeling easier. Bring the water to a rolling boil over medium-high heat, then reduce heat to medium and boil for 6-7 minutes for soft to medium yolks.
  2. Cool and Peel Eggs: Transfer boiled eggs to an ice bath or cold water to stop cooking and cool completely. Once cooled, gently peel the eggs, being careful to keep the whites intact.
  3. Prepare Marinade: In a bowl, combine finely chopped yellow onion, minced garlic, sliced green onion, chopped chili pepper (if using), toasted sesame seeds, soy sauce, honey, and water. Mix well to ensure the honey dissolves and the ingredients are evenly distributed.
  4. Marinate Eggs: Place peeled eggs into a sealable container or jar and pour the marinade over them, ensuring the eggs are submerged. Seal the container and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to fully penetrate the eggs.
  5. Serve: Remove eggs from marinade and slice in half or quarters. These marinated eggs are delicious on their own, served with rice, noodles, or as a flavorful addition to salads and other dishes.

Notes

  • Adding vinegar to the boiling water makes peeling eggs easier.
  • You can adjust the marinating time depending on how strong you want the flavor—overnight is best for full flavor.
  • The chili pepper is optional; omit if you prefer a milder taste.
  • These eggs can be stored in the marinade in the refrigerator for up to 3 days.
  • Substitute honey with rice syrup, corn syrup, or a vegan alternative if preferred.

Find it online: https://amandafood.com/mayak-eggs-korean-marinated-eggs-recipe/