Mayak Eggs
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!
- 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)
Instructions
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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).
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Cool & Peel: Transfer cooked eggs to an ice bath. Let cool for 5 minutes, then peel gently.
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Make the Marinade: In a bowl, mix soy sauce, water, sugar, sesame oil, gochugaru, and garlic. Stir until sugar dissolves.
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Marinate: Place peeled eggs in a resealable container or bag. Pour marinade over eggs, ensuring they are fully submerged.
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Refrigerate: Chill for at least 4 hours, ideally overnight.
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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.
Find it online: https://chocolatecoveredamy.com/mayak-eggs/
