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Korean Mayak Eggs

Korean Marinated Eggs (Mayak Eggs)

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Prep 10 minutes
Cook 7 minutes
Marinating Time 6 hours
Korean Mayak Eggs turn an everyday soft-boiled egg into a showstopper. With their golden, jammy centers and sweet, spicy, umami flavors, they’re addictive, to say the least.
Servings 12 eggs
Course Breakfast, Main Course, Side Dish, Snack
Cuisine Asian, Korean

Ingredients

  • 8-12 eggs
  • ½ cup soy sauce
  • ½ cup water
  • ½ cup sugar
  • 6 cloves garlic minced
  • 1 tablespoon ginger powder
  • 2 tablespoons chili oil
  • 2 stalks green onions sliced
  • 1 tablespoon sesame seeds

Instructions

  1. In a large bowl, combine soy sauce, water, sugar, minced garlic, ginger powder, chili oil, sliced green onions, and sesame seeds. Stir until the sugar is fully dissolved.
  2. Bring a pot of water to a gentle boil. Carefully lower the eggs into the water and cook for 6½ minutes for soft, jammy centers.
  3. Immediately transfer the eggs to a bowl of cold water to stop the cooking process. Gently crack and peel the eggs
  4. Submerge peeled eggs in the marinade. Cover with plastic wrap and place a lid on top to ensure they stay fully submerged. Refrigerate for at least 6 hours or overnight.
  5. Serve with warm rice and enjoy.

Notes

  • Use room temperature eggs. Cold eggs can crack during boiling because the sudden temperature change shocks the shell.
  • Make peeling easier. Add a bit of vinegar and salt to the boiling water to help loosen the shells. 
  • Time them carefully. Bring the water to a full boil first, then gently lower the eggs in. Cook for 6 1/2 minutes for a perfect jammy yolk. Transfer immediately to ice water to stop the cooking.
  • Marinate to your taste. The flavor gets deeper the longer the eggs marinade. You can eat them after 2 hours if you like, but let them sit overnight if you want that bold flavor.
  • Submerge the eggs fully. Use a container deep enough to cover the eggs completely in the marinade. Press plastic wrap directly on top of the eggs, then place a lid on to keep them from bobbing up. If they’re not fully submerged, rotate them halfway through so they color evenly.
  • Don’t reuse the marinade. Discard the leftover marinade after one batch. Do not reuse it because ingredients like garlic and green onions won’t be fresh anymore.

Nutrition

Serving1 eggCalories90 kcalCarbohydrates3 gProtein6 gFat7 gSaturated Fat2 gPolyunsaturated Fat1 gMonounsaturated Fat3 gCholesterol185 mgSodium350 mgPotassium65 mgSugar3 gVitamin A260 IUVitamin C1 mgCalcium30 mgIron1 mg

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