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, these eggs are packed with umami and just the right amount of heat from fresh chilies and garlic. 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.
Whether you’ve seen these viral Korean eggs all over TikTok or tasted them at your favorite Korean restaurant, this version is easy to make at home — with simple ingredients and no special equipment required.
Ingredients
Eggs: The base of the recipe. Soft-boiled eggs with jammy yolks soak up the marinade and deliver a creamy, umami-rich bite.
Soy Sauce: Adds deep salty flavor and creates the backbone of the marinade. It’s what gives the eggs their signature savory taste.
Dark Soy Sauce: Provides a richer color and deeper flavor than regular soy sauce. It’s optional but adds depth.
Water: Dilutes the marinade slightly so the flavor doesn’t overwhelm the eggs while helping everything blend evenly.
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 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: Offers a slightly different spice note and a pop of color. You can also use gochugaru for a milder option.
Scallions: Provide freshness and a mild onion flavor that keeps the marinade bright and balanced.
Sesame Seeds: Add texture and a nutty crunch. They also look beautiful sprinkled in the jar or over your rice bowl.
how to Make Korean Marinated Eggs
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—use a small plate to weigh them down if needed.
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.
Korean Marinated Eggs
Ingredients
- 6 eggs
- 1 green chilli (I used serrano, jalapeno works too)
- 1 red chilli
- 1/2 c soy sauce
- 1/3 c water
- 1/3 c honey
- 1.5 tbsp sesame oil
- 1.5 tbsp garlic
- 2 tbsp sesame seeds
- 1/3 bunch scallions
- 1.5 tbsp dark soy sauce
Instructions
- Boil your 6 eggs for 6 minutes. TIP: you can add a little salt and vinegar to the water to make the eggs easier to peel later.
- Fill a bowl halfway with water and the rest with ice. This will be our ice bath. Gently submerge the boiled eggs into the ice bath immediately after cooking. This will stop them from cooking with the residual heat from boiling and will keep the inside of the yolks nice and jammy.
- In a mason jar combine your soy sauce, dark soy sauce, honey, water, green chilli, red chilli, garlic, scallions, and sesame seeds. Mix together well until the honey is dissolved.
- Submerge your eggs in the marinade. Refrigerate overnight (or at least 4-5 hours) and then serve over rice.
What did you think of this recipe?