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!
Ingredients
- 6 large eggs room temperature *See Notes below to quickly bring to room temp.
- 2 teaspoon salt for boiling the eggs
- 2 teaspoon white vinegar for boiling the eggs
Marinade
- ½ cup regular soy sauce
- ½ cup water cold or room temperature
- ¼ cup honey or white/brown sugar, maple syrup, corn syrup or Oligodang syrup
- ¼ 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 tablespoon sesame seeds toasted
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Seal the container with a lid and marinate the eggs in the fridge for at least 5 hours or overnight for best results.
- 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.
Notes
To Bring Cold Eggs to Room Temperature
- Rinse the cold eggs under warm tap water until the egg shells are at room temperature.
Storage
- Leftover eggs can be stored in the marinade in the same container in the fridge.
- Leftover marinade can be reused for another batch of eggs, up to an additional 5 days, as long as there is no leaked egg yolk from the previous batch.
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Nutrition
Calories: 146kcal | Carbohydrates: 16g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 1930mg | Potassium: 195mg | Fiber: 1g | Sugar: 13g | Vitamin A: 433IU | Vitamin C: 23mg | Calcium: 56mg | Iron: 2mg