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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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