Easy Mayak Eggs (Korean Soy-Marinated Eggs)

Easy Mayak Eggs (Korean Soy-Marinated Eggs)

Craving a flavorful Korean egg dish to serve over warm rice? This easy mayak eggs recipe (Korean soy-marinated eggs) comes together in just 15 minutes. Made with tender egg whites, jammy soft-boiled yolks, and a savory soy-based marinade, these addictive marinated eggs deliver the perfect balance of sweet, spicy, and umami flavors for a quick rice bowl topping, snack, or meal prep favorite.

5 from 2 votes

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Prep Time 4

Cook Time 6

Total Time 10

Course Side Dish

Cuisine Korean

Servings eggs

Calories per serving 146 kcal

Ingredients

6 large eggs at room temperature
2 teaspoon salt
2 teaspoon white vinegar

Soy Marinade

½ cup regular soy sauce or light soy sauce
½ cup water room temp.
¼ cup honey
¼ cup onion finely diced
1-2 red chili pepper finely diced
1 green onion finely chopped
4 garlic cloves minced
1 tablespoon sesame seeds toasted kind

Instructions

Bring a small pot of water to a boil over medium-high heat. Add the salt and vinegar, then gently lower in the eggs. Cook uncovered for 6 ½ minutes for soft-boiled eggs or 10 minutes for hard-boiled eggs.
Using a slotted spoon, transfer the cooked eggs immediately to a large bowl filled with ice water. Let them cool completely before peeling.
Add the listed marinade ingredients to a small container or 16 oz mason jar. Whisk until the honey is fully dissolved and the marinade is evenly combined.
Gently tap the shells with the back of a spoon, then peel away the shell starting from the wider end, where the air pocket makes it easier to remove.
Gently place the peeled eggs into the marinade to prevent them from breaking. Press a small piece of damp paper towel over the eggs to keep them fully coated, then cover with a lid and refrigerate for at least 5 hours or overnight for deeper flavor.

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