Mayak Egg (Korean Marinated Eggs) (2024)

Published: Jun 19, 2021 · Modified: Jul 8, 2021 by Jamie · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 12 Comments

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Mayak eggs are Korean marinated eggs that are soft boiled then marinated in a tasty marinade of soy sauce, garlic, peppers, and sesame seeds.

These mayak eggs are an easy Korean side dish that are perfect for a quick and easy meal! It's full of flavor from the soy marinaded eggs and and crunchy peppers. It goes great served over with a hot bowl of rice.

What are Mayak Eggs?

Mayak eggs or “Mayak Gyeran” (마약계란) are Korean soy marinated eggs that are soft boiled then soaked in a delicious marinade of soy sauce, garlic, peppers, and sesame seeds.

The name 'mayak eggs' literally translates to 'drug eggs' because of how mouthwatering and delicious they are.

They have a savory, umami taste from the soy sauce and peppers that's balanced with a hint of sweetness.

Ingredients

Eggs - I used large eggs so cooking time is based on this size.

Peppers - Use red and green peppers for a colorful marinade. Serrano, jalapeno, or Thai peppers are great for extra heat.

Dark soy sauce - Use for darker colored eggs.

How to Make Mayak Eggs

To make the best mayak eggs, we first need to make the perfect soft boiled eggs with a soft, jammy yolk. I recommend using a timer for precise timing.

Boiling:

Start with either cold eggs or room temperature eggs.

Cold eggs: Boil for 7 minutes straight from the fridge. Starting with cold eggs protect the center yolk from over cooking.

Room temperature eggs: Allow the eggs to come to room temperature for about 30 minutes prior to cooking. Boil for 6 minutes. The egg shell is less likely to crack due to less variance in temperature.

Water:

Make sure the eggs are completely submerged in water in a single layer.
Add vinegar to the water for easier peeling.
Stir the eggs in one direction for about 30 seconds to achieve an even cross-section.

Ice bath:

Prepare in advance and immediately transfer the eggs to an ice bath to stop further cooking.

How to Peel Soft Boil Eggs

Wait until the eggs are completely cool.
Gently tap and crack the shell all over then remove a small piece.
Carefully run a small spoon under the shell to remove it from the egg.

Next, add the peeled eggs to a container and pour the marinade on top. You can enjoy it immediately but it tastes best after marinating overnight to absorb the flavors.

The best way to serve this is to place each egg on top of a bowl of rice and cut it in half to reveal the soft, jammy yolk.

Spoon a few peppers on top and finish with a drizzle of sesame oil for a toasty, nutty flavor.

FAQ

How long do Korean marinated eggs last?

They last 3 to 4 days in the fridge in an airtight container.

How do you eat mayak eggs?

Serve these over a bed of rice, cut in half to reveal the soft, jammy yolk. Spoon a few sliced peppers on top and finish with a drizzle of sesame oil.

What does 'mayak eggs' mean?

The name 'mayak eggs' or “Mayak Gyeran” (마약계란) literally translates to 'drug eggs' because of how mouthwatering and delicious they are.

I hope you enjoy this recipe! Please share, rate, or comment below. I'd love to hear from you!

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More recipes:

Korean Egg Drop Sandwich - Breakfast Egg Sandwich
Egg Drop Soup - Easy and Authentic!
Easy Japchae (Korean glass noodle stir fry)
Spicy Korean Cucumber Salad (Oi Muchim)

Recipe

Mayak Eggs - Korean Marinated Eggs

Mayak eggs are Korean marinated eggs that are soft boiled then marinated in a tasty marinade of soy sauce, garlic, peppers, and sesame seeds.

5 from 298 votes

Pin Print

Prep Time 5 minutes mins

Cook Time 7 minutes mins

Total Time 12 minutes mins

Course Side Dish

Cuisine Asian, Korean

Servings 4

Video

☑ Ingredients

▢ 6 large eggs - cold or room temperature
▢ 1 tablespoon vinegar - for peeling eggs
▢ 1 Tablespoon sesame oil

Mayak Egg Marinade

▢ ½ cup soy sauce
▢ 1 Tablespoon dark soy - (optional); substitute with soy sauce
▢ ½ cup water
▢ ¼ cup sugar - See Note 1
▢ 2 cloves garlic - minced
▢ 3 stalks scallions - chopped
▢ 3 peppers - red or green; sliced
▢ 1 Tablespoon sesame seeds

Instructions

Make marinade: Mix all the marinade ingredients in a bowl and set aside.
Soft boiled eggs: Bring a large pot of water to a boil. Add vinegar for easier peeling, then gently lower each egg into the pot. Set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs. See Note 2.
Stir the eggs in one direction for the first 30 seconds for an even cross section.
Peel eggs: After timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.
Marinate eggs: Add the eggs in a container and pour the marinade on top. For best flavor, let it marinate overnight in the fridge.
Serve: To serve, cut each egg in half and drizzle toasted sesame oil on top before enjoying.

✎ Recipe Notes

Sugar - substitute with honey, agave, or sweetener of choice.
Boiling eggs - Be sure to boil the eggs in a pot large enough to hold them in a single layer. If your pot is too small, the eggs will lower the temperature of the water too much and the whites won't set in time.

Leftovers: They last 3 to 4 days in the fridge in an airtight container.

How to use leftover marinade: Use the extra marinade in salad dressings, as a dipping sauce for dumplings, or you can reduce it and use as a glaze.

Nutrition

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*Nutritional information is an estimate, calculated using online tools.