Mayak Eggs

Why You’ll Love This Recipe

• Bursting with Flavor: Sweet, salty, spicy, and umami-packed marinade.

• Meal Prep Friendly: Keeps well in the fridge for up to a week.

• Versatile Uses: Delicious in rice bowls, salads, or as a standalone snack.

• Easy to Make: Simple steps and basic ingredients.

• Customizable: Adjust spice level and aromatics to your taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 large eggs

• ½ cup soy sauce

• ¼ cup water

• 2 tablespoons sugar

• 1 tablespoon sesame oil

• 1 tablespoon gochugaru (Korean red pepper flakes)

• 3 cloves garlic, minced

• 2 green onions, chopped (for garnish)

• Sesame seeds (for garnish)

Directions

1. Boil Eggs: Bring a pot of water to a boil, add eggs, and cook for 6–8 minutes.

2. Cool Eggs: Transfer eggs to an ice bath immediately to stop cooking.

3. Peel: Gently peel the eggs after they cool for about 5 minutes.

4. Make Marinade: Mix soy sauce, water, sugar, sesame oil, gochugaru, and garlic.

5. Marinate: Place peeled eggs in a container or resealable bag and pour in marinade. Ensure they are submerged.

6. Chill: Refrigerate for 4 to 12 hours, ideally overnight.

7. Serve: Garnish with green onions and sesame seeds. Enjoy cold or at room temperature.

Servings and Timing

• Prep Time: 15 minutes

• Cook Time: 6–8 minutes

• Marinate Time: 4–12 hours

• Total Time: 4–12 hours

• Servings: 6 eggs

Variations

• Spicy: Add fresh chili slices or extra gochugaru.

• Sweeter: Add honey or rice syrup for a touch of sweetness.

• Herbaceous: Infuse with fresh cilantro or scallions.

• Gluten-Free: Use tamari instead of soy sauce.

• Milder: Omit chili flakes for a kid-friendly version.

Storage/Reheating

• Storage: Keep in the refrigerator in the marinade for up to 7 days.

• Reheating: Best served cold or at room temp. Not typically reheated.

• Freezing: Not recommended, but peeled eggs can be frozen without marinade for up to 3 months.

FAQs

Can I use soft-boiled or hard-boiled eggs?

Yes! Soft-boiled gives a jammy yolk, while hard-boiled works for a firmer texture.

How long should I marinate the eggs?

At least 4 hours, but overnight is best for maximum flavor.

Can I reuse the marinade?

Yes, once more. Bring it to a boil, let it cool, and reuse.

What if I don’t have gochugaru?

Use crushed red pepper or a pinch of cayenne as a substitute.

Can I make this ahead of time?

Definitely. They taste better after marinating for several hours or overnight.

Do I need to store them in the marinade?

Yes, storing in the marinade keeps them flavorful and moist.

Are Mayak Eggs spicy?

They can be! Adjust gochugaru to your preferred spice level.

Can I use quail eggs?

Yes, just reduce boiling time to 3–4 minutes for quail eggs.

Is this dish healthy?

Yes! Eggs are high in protein, and the marinade is relatively light.

What do I serve them with?

Rice bowls, ramen, toast, salads, or as a snack on their own.

Conclusion

Mayak Eggs are a Korean culinary gem that combines ease, flavor, and beauty in one dish. Whether you’re new to Korean cuisine or a longtime fan, this addictive recipe will elevate your meals and impress your taste buds. Give it a try—you might find yourself making a batch every week!

Mayak Eggs

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Mayak Eggs, also known as Korean marinated eggs, are soft-boiled eggs soaked in a sweet, savory, and spicy soy-based marinade. Packed with umami and flavor, these addictive Korean eggs are perfect as a snack, rice bowl topping, or side dish. Simple, customizable, and great for meal prep!

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 6–8 minutes
• Total Time: 4–12 hours
• Yield: 6 eggs
• Category: Snack, Side Dish
• Method: Marinating
• Cuisine: Korean
• Diet: Gluten Free

Ingredients

6 large eggs

½ cup soy sauce

¼ cup water

2 tablespoons sugar

1 tablespoon sesame oil

1 tablespoon gochugaru (Korean red pepper flakes)

3 cloves garlic, minced

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

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Instructions

• Boil the Eggs: Bring a pot of water to a boil. Gently lower in the eggs and cook for 6–8 minutes (6 for soft-boiled, 8 for firmer yolks).

• Cool & Peel: Transfer cooked eggs to an ice bath. Let cool for 5 minutes, then peel gently.

• Make the Marinade: In a bowl, mix soy sauce, water, sugar, sesame oil, gochugaru, and garlic. Stir until sugar dissolves.

• Marinate: Place peeled eggs in a resealable container or bag. Pour marinade over eggs, ensuring they are fully submerged.

• Refrigerate: Chill for at least 4 hours, ideally overnight.

• Serve: Garnish with green onions and sesame seeds. Serve cold or at room temperature.

Notes

Adjust spice level by increasing or reducing gochugaru.

For a sweeter version, add honey or rice syrup.

Use tamari for a gluten-free option.

Substitute crushed red pepper if gochugaru isn’t available.

Can also be made with quail eggs—reduce boiling time to 3–4 minutes.