These Korean Mayak Eggs are dangerously addictive
Sweet, savory, garlicky, and perfect over a bowl of rice. Once you try them… you’ll keep making them!
Korean Mayak Eggs (Marinated Soy Eggs)
Ingredients
Eggs:
• 8 large eggs
Marinade:
• ½ cup soy sauce
• ½ cup water
• 4 tbsp sugar
• 1½ tbsp honey
• 1½ tbsp rice vinegar
• 2 tbsp sesame oil
• 5 cloves garlic, minced
• 2 green onions, chopped
• 1 red chili, sliced
• 1 green chili, sliced
• 1 tbsp sesame seeds
Instructions
Boil the eggs
• Bring a pot of water to a boil
• Gently lower eggs into the water
• Boil for 6–7 minutes for jammy yolks
• Immediately transfer to an ice bath
• Peel once cooled
Make the marinade
In a bowl, mix:
• Soy sauce
• Water
• Sugar
• Honey
• Rice vinegar
• Sesame oil
Stir until sugar dissolves, then add:
• Garlic
• Green onions
• Chili slices
• Sesame seeds
Marinate
• Place peeled eggs in a container
• Pour marinade over eggs (fully submerged)
• Cover and refrigerate
Marinate at least 6 hours
Best flavor: overnight (12–24 hours)
Serve
• Slice eggs in half
• Serve over warm rice
• Spoon extra marinade + toppings on top
Tips
• Jammy eggs = 6–7 mins (perfect texture!)
• Adjust chili for spice level
• Best served with steamed white rice
• Keeps in fridge for up to 3–4 days
Optional Add-Ons
• Drizzle chili oil
• Add crushed seaweed snacks
• Sprinkle extra sesame seeds
• Top with crispy garlic.