Mayak Eggs (Korean Marinated Eggs)

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There’s something oddly comforting about having a jar of marinated eggs chilling in the fridge. These Mayak Eggs—which literally means “drug eggs” in Korean because they’re that addictive—are one of those things I make once and end up craving again before the week ends. The flavor is savory, slightly sweet, a little spicy, and completely satisfying. Whether you’re into rice bowls, noodles, or just like snacking on flavorful eggs straight from the jar, this one’s a must-try.

What Makes These Eggs So Good

I’ll be honest—soy-marinated eggs have always had a soft spot in my kitchen. I used to make a batch just to top my ramen bowls, but then I stumbled into the world of Mayak eggs. The first time I made them, they didn’t even last 24 hours. That soy-garlic-sesame marinade? Completely irresistible.

These eggs are jammy in the center, with just the right wobble, and soaked in a marinade that turns them into flavor bombs. Add a couple to a hot bowl of rice with a splash of sesame oil, or tuck them into a lunchbox for a mid-day treat—they just work.

The Marinade That Brings It All Together

Let’s talk about what really makes Mayak eggs sing: the marinade. It’s got that perfect balance—salty soy sauce, a touch of honey for sweetness, plenty of garlic, onions, and chili to wake things up, and toasted sesame oil for a nutty finish.

You don’t need anything fancy. In fact, I’ve used regular grocery store soy sauce and local honey, and it still turns out amazing. And if you’re like me and always have green onions and sesame seeds sitting around, you’re halfway there already.

What You’ll Need

Here’s everything I use when I make a batch. You can scale it up easily if you want more than 6 eggs—I usually do.

• 6 large eggs – Room temp works best for even cooking.
• Soy sauce – Any regular brand is fine.
• Honey – Liquid sweetener helps everything blend better.
• Water – To dilute the marinade a bit.
• Garlic, onion, green onion – For aroma and bite.
• Chili peppers – I use both green and red for color and mild heat.
• Toasted sesame oil + sesame seeds – Adds richness and that unmistakable Korean finish.

How I Get the Jammy Yolks Just Right

There’s a bit of technique here, but don’t let it intimidate you. Once you’ve done it a couple of times, it becomes second nature.

• Room temp eggs: I take mine out 30 minutes before cooking. If I forget (which happens more often than not), I place them in a bowl of warm water for 10 minutes.
• Vinegar + salt in the pot: This is an old kitchen trick that makes peeling a breeze, especially when you’re working with soft-boiled eggs.
• 6-minute simmer: I lower the heat once the water boils and carefully add the eggs. I set a timer immediately—6 minutes for room temp eggs. If mine are straight from the fridge, I go for 7.
• Ice bath: Before the eggs are even done, I prep a bowl of ice water. The second the timer rings, those eggs go in. That stops the cooking and helps the peel come off cleanly later.
• Tip for centered yolks: Stir the eggs gently for 30 seconds after adding them to the pot. It keeps the yolks from leaning to one side.

How I Peel Soft-Boiled Eggs Without Losing My Mind

I’ve ruined a few jammy eggs in my time. The trick is to cool them completely before you even think about peeling.

Once chilled, I gently tap the shell all around and start peeling from the bottom, where there’s usually an air pocket. If I hit a stubborn patch, I use a spoon to help lift the shell without tearing the white. Yes, it’s a little fussy—but the end result is so worth it.

Let the Marinade Do Its Thing

Once peeled, the eggs go straight into the marinade. I let them soak overnight in the fridge, flipping once if needed to make sure they’re fully coated.

By the next day, the flavor is all the way in. These are good for up to 4 days, but I’ve honestly never had them last that long. We start sneaking one by dinner the same night.

How I Like to Eat These Eggs

My go-to? A bowl of warm jasmine rice, two Mayak eggs sliced in half, a drizzle of sesame oil, chopped green onions, crushed seaweed, and a sprinkle of toasted sesame seeds. That’s lunch done in five minutes, and it tastes better than takeout.

They also make a great ramen topper, or you can slice them over soba noodles or cold udon for a light meal. I’ve even chopped one up and added it to avocado toast—don’t knock it till you try it.

Don’t Toss the Marinade!

After the eggs are gone, I always keep the leftover marinade for another couple of days. It’s fantastic drizzled over rice, stir-fried veggies, or used as a sauce base for a quick noodle dish. While I don’t recommend reusing it for another batch of eggs (the flavor gets murky and the eggs won’t keep as long), it’s too good to waste.

Helpful Tips from My Kitchen

• Use a glass container for marinating—it doesn’t absorb smells and is easier to clean.
• Don’t overcrowd the eggs in the jar; they should be fully submerged. Add a little more water if needed.
• If you like spice, try adding a small piece of crushed ginger or a dash of gochugaru (Korean red pepper flakes) to the marinade.
• Great for meal prep—I often boil a dozen eggs and use half for Mayak and the rest for breakfast or salad.

Got Questions? Let’s Cover a Few

Can I use brown eggs?
Absolutely. Just keep in mind they might stain a little darker in the marinade, but the flavor will be the same.

Do I need to heat the marinade?
Nope! That’s the beauty of this recipe. Just whisk it together and pour it over the eggs.

Can I make these spicier?
Yes, add more chili or a spoonful of chili crisp for an extra kick.

Can I freeze Mayak eggs?
I wouldn’t recommend freezing them. The texture goes weird, and the yolks get grainy.

Let me know how your batch turns out—I’d love to hear your favorite way to eat them. Once you start making Mayak eggs at home, there’s no going back to plain boiled ones. Trust me on this.

Try other Korean recipes:

• Kimchi fried rice (Kimchi-bokkeumbap)
• (Green Onion Pancake)
• Korean Rice Cake