Mayak Eggs (Korean Marinated Eggs) Recipe

Let me tell you, Mayak Eggs (Korean Marinated Eggs) Recipe is one of those game-changers for anyone who loves eggs with a punch of flavor. These eggs soak up the marinade, creating this irresistible combination of sweet, savory, and a little kick of spice if you add chili. I first tried this recipe when I wanted a fun twist to my usual boiled eggs, and it quickly became a staple in my kitchen because it’s so easy yet packed with flavor.

What I love most is how versatile these eggs are—they’re perfect as a snack, side dish, or even topping to your ramen or rice bowls. Once you nail this Mayak Eggs (Korean Marinated Eggs) Recipe, you’ll find yourself reaching for them anytime you want something quick but impressive to eat.

Ingredients You’ll Need

This recipe balances simple pantry staples with fresh aromatics to create that signature Korean marinade flavor. Keep an eye out for the right kind of soy sauce—low sodium is my go-to to control the saltiness and let the other flavors shine through.

• Eggs: Fresh large eggs work best; I often add a splash of vinegar when boiling to make peeling easier.
• Yellow onion (finely chopped): Adds a mild sweetness and crunch; a fresh onion is key here.
• Garlic (minced): Essential for that savory depth, make sure it’s fresh and finely minced for even distribution.
• Green onion (sliced): Gives a fresh pop of color and flavor—use the tender green parts for best texture.
• Chili pepper (optional): If you like a little heat, go for it! I usually use a mild chili, sliced thinly.
• Toasted sesame seeds: Adds nuttiness and a bit of crunch; toasting them yourself is easy and worth the extra step.
• Soy sauce (low sodium recommended): The salty base of the marinade that ties all flavors together.
• Honey or rice/corn syrup: Sweetness balances the saltiness perfectly; I’ve also used pure honey with great results.
• Water: To mellow out the marinade and help the flavors blend smoothly.

Variations

I like to switch things up depending on what I’m in the mood for or what I have on hand. A little tweak here and there can make this Mayak Eggs (Korean Marinated Eggs) Recipe feel totally new without extra fuss.

• Spicy kick: I’ve added gochugaru (Korean red pepper flakes) for a bolder heat that really wakes up the marinade.
• Sweetness swap: Using maple syrup instead of honey for a different sweet note that feels cozy and rich.
• Vegan twist: Try using marinated tofu cubes soaked in the same mixture for a plant-based alternative that’s just as satisfying.
• Extra herbs: Toss in a handful of chopped cilantro or parsley for brightness depending on your taste.

How to Make Mayak Eggs (Korean Marinated Eggs) Recipe

Step 1: Boil the Eggs Perfectly

Start by placing 6 large eggs in a pot of boiling water with a splash of vinegar if you’re using it—that little trick helps the shells peel off more easily later. Boil them for about 7 minutes for that slightly soft but mostly set yolk I adore. After boiling, immediately transfer the eggs to an ice bath or cold water to stop the cooking and make peeling easier.

Step 2: Prepare the Marinade

While the eggs cool, get your marinade ready. Combine finely chopped yellow onion, minced garlic, green onions, and the optional chili pepper in a bowl. Add toasted sesame seeds, soy sauce, honey (or your choice of syrup), and water. Stir everything together to create that deliciously complex marinade.

Step 3: Peel and Marinate

Once the eggs are cool enough to handle, gently peel them without damaging the whites. Place the peeled eggs into the marinade, making sure they’re fully submerged—if needed, use a small plate or lid to weigh them down. Cover and refrigerate for at least 4 hours, but let them soak overnight for maximum flavor infusion.

How to Serve Mayak Eggs (Korean Marinated Eggs) Recipe

Garnishes

I usually sprinkle more toasted sesame seeds and thinly sliced green onions on top before serving—they add freshness and a bit of crunch that complements the tender eggs perfectly. Sometimes, I drizzle a tiny bit of sesame oil for an extra nutty aroma that’s just divine.

Side Dishes

Mayak Eggs are fantastic with a bowl of ramen or paired alongside steamed rice and kimchi for a simple Korean-inspired meal. I also love adding them to bibimbap bowls or just eating them with toasted bread and some fresh greens when I want a quick and satisfying snack.

Creative Ways to Present

Once, for a dinner party, I sliced the eggs in halves and arranged them on a platter with little dollops of chili paste and scallions—everyone loved how pretty and flavorful they looked. You can even serve them on top of sushi rice in small bowls for a Korean-Japanese fusion appetizer that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

I keep leftover marinated eggs in the refrigerator, submerged in the marinade inside an airtight container. They stay fresh and flavorful for up to 3-4 days, and honestly, I rarely have leftovers because they disappear so quickly!

Freezing

Freezing these eggs isn’t ideal—the texture changes and can become rubbery. I recommend enjoying them fresh or within a few days for the best experience.

Reheating

Usually, I eat Mayak Eggs cold or at room temperature. If you want to warm them slightly, a quick gentle steam or microwave for 10-15 seconds works fine—but don’t overheat or you’ll lose that silky yolk texture.

FAQs

Final Thoughts

I honestly can’t recommend this Mayak Eggs (Korean Marinated Eggs) Recipe enough—it’s simple but feels a little special every time you make it. Whether it’s for a quick snack or jazzing up dinner, these eggs bring the perfect balance of flavors that’ll make you want to make them again and again. Give it a try, and I bet it’ll become one of those recipes you share with friends too!

Mayak Eggs (Korean Marinated Eggs) Recipe

★★★★★ 4.6 from 106 reviews

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 6 hours 17 minutes (including marinating time)
• Yield: 6 marinated eggs 1x
• Category: Side Dish
• Method: No-Cook
• Cuisine: Korean
• Diet: Halal

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Description

Mayak Eggs, also known as Korean Marinated Eggs, are soft-boiled eggs soaked in a flavorful soy-based marinade infused with garlic, onion, green onion, chili pepper, honey, and toasted sesame seeds. This recipe delivers perfectly tender eggs with a savory, slightly sweet, and mildly spicy marinade that makes a fantastic addition to rice bowls, noodles, or as a protein-packed snack.

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Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs
• Vinegar (optional, for boiling eggs)

Marinade

• ¼ medium yellow onion, finely chopped (about ⅓ cup)
• 3 cloves garlic, minced (about 2 tablespoons)
• 1 stalk green onion, sliced
• 1 chili pepper, finely chopped or sliced (optional for spice)
• 1 tablespoon toasted sesame seeds
• 10 tablespoons soy sauce (½ cup + 2 tablespoons), low sodium preferred
• 5 tablespoons honey (rice syrup or corn syrup can be used as substitutes)
• ¼ cup water

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Instructions

1. Boil the Eggs: Fill a pot with water and add a splash of vinegar if desired to help prevent cracking. Bring to a boil and gently add the eggs. Boil for 6-7 minutes for soft-boiled eggs with slightly runny yolks. Once done, immediately transfer the eggs to an ice bath to stop cooking and make peeling easier.
2. Prepare the Marinade: While the eggs cool, combine the soy sauce, honey, and water in a bowl. Mix until the honey is fully dissolved. Add the finely chopped yellow onion, minced garlic, sliced green onion, chopped chili pepper (if using), and toasted sesame seeds. Stir together to create the marinade.
3. Peel the Eggs: Carefully crack the shell of each cooled egg and peel under running water to remove the shell without breaking the egg white.
4. Marinate the Eggs: Place the peeled eggs in a container or a zip-lock bag and pour the marinade over them, ensuring they are fully submerged. Seal the container and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to deeply infuse.
5. Serve: Slice the marinated eggs in half and sprinkle additional toasted sesame seeds if desired. Serve as a flavorful addition to ramen, rice bowls, or salads.

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Notes

• For firmer yolks, increase boiling time to 8 minutes.
• The chili pepper in the marinade can be omitted or adjusted to taste for less spice.
• Marinated eggs can be stored in the refrigerator for up to 3 days.
• Using low sodium soy sauce helps control the saltiness of the marinade.
• Substitute honey with rice syrup or corn syrup if preferred.

Keywords: Mayak Eggs, Korean Marinated Eggs, Soy Sauce Eggs, Soft Boiled Eggs, Korean Side Dish, Egg Marinade, Asian Eggs