Mayak Eggs (Korean Marinated Eggs)

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Mayak eggs marinated in a sweet-spicy soy sauce with garlic, scallions, and chilies. Perfect over rice, noodles, or as a quick protein-packed snack.

Prep Time10

Cook Time6

marination time period4

Course: Appetizer, Breakfast, Side Dish, Snack

Cuisine: korean

Servings:

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.

Storage: Keep the eggs submerged in the marinade for up to 3–4 days. The flavor gets stronger each day.

Marinade strength: If your soy sauce is very salty, dilute with 1–2 tablespoons additional water.

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).