Easy & Simple Mayak Eggs (Korean Marinated Eggs)
Soft-boiled eggs with a jammy yolk in a delicious and flavorful soy-based marinade. These easy and simple mayak eggs are savory, sweet, spicy with a hint of sesame with umami flavor. A tasty Korean side dish that is totally addictive!
- Prep time
- 4 min
- Cook time
- 6 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large eggs (room temperature *See Notes below to quickly bring to room temp.)
- 2 tsp salt (for boiling the eggs)
- 2 tsp white vinegar (for boiling the eggs)
- 1/2 cup regular soy sauce
- 1/2 cup water (cold or room temperature)
- 1/4 cup honey (or white/brown sugar, maple syrup, corn syrup or Oligodang syrup)
- 1/4 cup onion (finely diced)
- 1-2 red chili pepper (finely diced (or sub with green chili or red bell pepper for non-spicy version))
- 1 green onion (finely chopped)
- 4 garlic cloves (minced)
- 1 tbsp sesame seeds (toasted)
Instructions
- 1
Bring a small pot of water to boil on medium-high heat and add salt and vinegar. Gently lower in room temperature eggs and reduce to medium heat for a rolling boil. Do not cover. Set a timer and soft boil for 6.5 mins or 10 minutes for hard-boiled eggs.
- 2
Prepare a large bowl with enough water and ice cubes. Remove the boiled eggs from boiling water with a slotted spoon and transfer them to the ice bath to cool down completely.
- 3
In a small container or regular-sized mason jar, combine the marinade ingredients as listed above and mix well so the honey is fully dissolved.
- 4
Gently peel the eggs by cracking them with the back of the spoon. Then lift the cracked egg shells with the spoon from the less pointy side.
- 5
Gently submerge the eggs into marinade and place a square piece of clean paper towel or plastic wrap on top of the eggs to push them deeper into the marinade for a more even brown color.
- 6
Seal the container with a lid and marinate the eggs in the fridge for at least 5 hours or overnight for best results.
- 7
To enjoy, remove an egg from the marinade, slice into half and serve with steamed rice with a drizzle of the marinade on top. Note: Remaining eggs can be kept in the marinade for up to 4 days in the fridge and see Storage notes below.