These Korean marinated eggs — also known as Mayak eggs — are savory, jammy, and ridiculously addictive. Soft-boiled to perfection and soaked in a flavorful soy-based marinade, they’re the ultimate make-ahead topping for rice bowls, ramen, noodles, or even toast. And the best part? They only take about 15 minutes of hands-on prep and taste better the longer they marinate. This makes them perfect for meal prep!
I love enjoying them with a bowl of my creamy vegan ramen, alongside some simple miso soup, or my hot and sour miso soup!
Table of contents
Key ingredients for the Mayak Eggs Marinade
- Soy Sauce: Adds deep salty flavor and creates the backbone of the marinade. It’s what gives the eggs their signature savory taste.
- Honey: Balances out the saltiness with a touch of sweetness and creates that classic sweet-savory Korean profile.
- Sesame Oil: Adds a toasty, nutty richness and ties the whole mayak egg marinade together with its bold flavor.
- Garlic: Brings pungent, aromatic depth to the marinade. A little goes a long way in boosting umami.
- Green Chili (Serrano or Jalapeño): Adds heat and freshness. Choose your chili based on your spice preference.
- Red Chili Pepper: Offers a slightly different spice note and a pop of color. You can also use gochugaru for a milder option.
The full written recipe with measurements is below on the recipe card.
Step by Step Instructions
- Boil eggs for 6 minutes, then immediately transfer to an ice bath.
- Peel the eggs once cooled.
- Mix soy sauces, honey, water, sesame oil, garlic, scallions, chilies, and sesame seeds to make the marinade.
- Add peeled eggs and ensure they’re fully submerged.
- Then, refrigerate for at least 4–5 hours or overnight for best flavor.
- Finally, serve your mayak eggs over rice, noodles, or slice onto toast.
More detailed and thorough instructions can be found in the recipe card below.
Expert Tips for the Perfect Mayak Eggs
Don’t skip the ice bath: This stops the cooking instantly and preserves the jammy yolk texture for these mayak eggs.
Submerge fully: Make sure every egg is completely covered in the marinade so they absorb flavor evenly.
Marinate longer for deeper flavor: Overnight marination gives the best color and taste, though 4–5 hours still works well.
FAQ
They’re mildly spicy. The chilies infuse warmth into the marinade but don’t overpower the eggs. Adjust heat by choosing milder or hotter chilies.
They keep well for 3–4 days when stored in the marinade. The flavor intensifies each day.
At least 4–5 hours, but overnight gives the richest, deepest flavor and the most satisfying color on the outside of the eggs.
Serving Suggestions
Mayak eggs are unbelievably versatile. Here are my favorite ways to serve them:
- In salads: Slice over a crunchy cabbage or cucumber salad for extra protein and flavor. They’d also add a great protein boost to my dumpling salad recipe!
- Over warm rice: The classic! Add a drizzle of the marinade and some roasted seaweed for a perfect quick meal.
- On ramen or noodle bowls: They add richness and balance broths beautifully. I love eating these with my vegetarian udon soup or with some yaki udon.
- In a bibimbap-style bowl: Pair with sautéed veggies and gochujang tofu.
- On avocado toast: A trendy twist but shockingly delicious.
Please remember to leave a review if you make this recipe! The feedback helps me to become a better cook and develop amazing recipes for you.
Mayak Eggs (Korean Marinated Eggs)
Ingredients
- 6 eggs
- 1 green chilli, I used serrano but jalapeno works too
- 1 red chilli pepper, I used fresno
- 1/2 c soy sauce
- 1.5 tbsp dark soy sauce
- 1/3 c water
- 1/3 c honey
- 1.5 tbsp sesame oil
- 1.5 tbsp garlic , finely chopped
- 2 tbsp sesame seeds
- 1/4 cup scallions , or to taste
Instructions
- Boil the eggs: Bring a pot of water to a gentle boil, then carefully lower in your eggs. Boil for 6 minutes for jammy yolks.
- Prepare an ice bath: Fill a bowl with ice and water. Once the eggs are done boiling, transfer them immediately to the ice bath to stop the cooking.
- Peel the eggs: After they’ve cooled for a few minutes, gently peel the eggs. The ice bath makes this step much easier.
- Make the marinade: In a mason jar or bowl, combine soy sauce, dark soy sauce, water, honey, sesame oil, garlic, green and red chilies, scallions, and sesame seeds. Stir until the honey is dissolved.
- Marinate the eggs: Add the peeled eggs to the marinade. Make sure they’re fully submerged.
- Refrigerate: Let the eggs sit in the fridge for at least 4–5 hours, but overnight is ideal for full flavor.
- Serve and enjoy: Slice in half or serve whole over a bowl of warm rice. Drizzle with extra marinade and garnish with scallions or sesame seeds if desired.
Notes
Variations
Gochujang Mayak eggs: Add 1–2 teaspoons gochujang to the marinade for extra heat and body. Maple-sweetened version: Swap honey for maple syrup for a deeper, caramel-like flavor. Citrusy version: Add a splash of yuzu or extra lime for brightness. Extra garlicky eggs: Double the garlic for a stronger punch (fans of Korean cooking will approve).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love making these and using them as a topping for my ramen! Such a good thing to prep for the week and really spices up and dish I make!
These are soo good with sticky jasmine rice when I’m in a good funk lol!
I lovee any recipe that allows me to eat a million eggs and is still super flavorful. This one hit the spot and makes for a wonderful breakfast!
It takes me so much willpower to resist eating all of these in one sitting, they are SO FREAKING GOOD!