Let me introduce you to your new obsession: Mayak Eggs. These savory, umami Korean marinated eggs are also known as Korean “drug” eggs because they are truly addictive.
The eggs are soft boiled until the yolk is perfectly jammy, then soaked in a flavorful soy-based marinade that’s salty, sweet, spicy, and garlicky all at once. It’s no wonder they’re considered the best egg to top off a warm bowl of rice.
What Are Mayak Eggs?
Mayak eggs are a popular Korean side dish made with soft boiled eggs soaked in a flavorful marinade of soy sauce, garlic, chili, honey, and sesame oil.
The name “mayak” translates to “drug” in Korean—not because there are any in the dish, of course, but because they’re so delicious they’re borderline addictive.
These Korean marinated eggs are often served with rice, noodles, or even on toast for a super savory, umami-packed bite. These are truly the best eggs to eat and meal-prep for a delicious meal!
Why You’ll Love This Mayak Eggs (Korean Marinated Eggs) Recipe
- Flavor bomb: The marinade hits every note—savory, sweet, spicy, and nutty. This is the best egg you will enjoy, especially with a bowl of rice!
- Meal prep friendly: Make a batch and enjoy throughout the week.
- Endlessly versatile: Serve them over rice, in ramen, or sliced on toast.
- Minimal effort, maximum payoff: The process is simple but the flavor is anything but.
If you like this egg recipe, then check out my Chinese Steamed Eggs and Soy Sauce & Tea Marinated Eggs recipes!
Ingredients
For the Eggs:
- Eggs: The creamy, soft-boiled base that soaks up all the marinade.
- Salt: Helps season the boiling water and makes peeling easier.
- White Vinegar: Assists with clean peeling by loosening the eggshells.
- Garlic: Brings bold flavor to the marinade.
- Red Chilis: Adds a medium heat and beautiful color.
- Jalapeño: Offers a fresh, green kick and layered spiciness.
- Scallions: Adds a punch of sharpness and freshness.
- Sesame Seeds: Gives a nutty crunch and depth.
- Soy Sauce: The salty, umami-rich backbone of the marinade.
- Water: Helps balance the saltiness of the soy sauce.
- Honey: Adds just the right amount of sweetness to balance the spice.
- Sesame Oil: Adds a toasty aroma and richness to the final marinade.
Garnishes:
- Chili Oil: Perfect for finishing with a spicy, glossy drizzle.
- Extra Scallions: Great as a garnish for extra freshness.
Customizations
- Less spicy: Skip the bird’s eye chilis or use mild red chilies instead.
- Different protein: Marinate tofu or soft-boiled quail eggs for a fun variation.
- Extra crunch: Toss in thinly sliced onions or radishes for texture.
How to Make Mayak Eggs (Korean Marinated Eggs)
Boil and cool the eggs
Fill a large pot with enough water to cover the eggs, then add salt and vinegar.
Bring to a boil and carefully lower in the eggs. Boil for exactly 6 minutes for a jammy, soft center, then immediately transfer the eggs to an ice bath.
Let them cool for 5–10 minutes before peeling.
Prepare the marinade
While the eggs are cooling, mix together the garlic, red chilis, jalapeño, scallions, sesame seeds, soy sauce, water, honey, and sesame oil in a large container or bowl.
Peel and marinate
Gently peel the eggs and place them into the marinade. Make sure they’re mostly submerged. If needed, turn them every few hours to ensure even marinating.
Cover and refrigerate for at least 4 hours, but overnight is even better for flavor.
Serve and garnish
To serve, spoon the soft-boiled Mayak eggs over a bowl of warm rice, then garnish with extra chopped scallions and a drizzle of chili oil for that final savory kick.
Storage
Store mayak eggs in the fridge in an airtight container for up to 4–5 days. They get more flavorful the longer they sit!
Tips
- Don’t skip the ice bath: It stops the cooking immediately and makes the eggs easier to peel.
- Use a deep container: This helps keep all the eggs submerged in the marinade.
- Let them marinate overnight: The flavor intensifies and the soft-boiled eggs become even more delicious.
Mayak Eggs (Korean Marinated Eggs)
Equipment
Ingredients
Eggs
- 8 large eggs
- 1 tablespoon salt
- 2 tablespoon white vinegar
Soy Marinade
- 5 cloves garlic minced
- 2 red chilis chopped
- 1 jalapeño chopped
- 2 green onions chopped
- 1 tablespoon sesame seeds
- ⅔ cup soy sauce
- ⅔ cup water
- ¼ cup honey
- 1 tablespoon sesame oil
Garnishes
- chopped green onions
- Chili oil
Instructions
- In a large pot, add water (enough to submerge the eggs), salt, vinegar, and bring to a boil. Carefully add the eggs and boil for 6 mins for a soft, jammy yolk. Immediately transfer eggs to ice bath and let them cool for 5-10 mins before peeling.
- While the eggs are cooling, add garlic, red chilis, jalapeno, scallions, sesame seeds, soy sauce, water, honey, and sesame oil to a large bowl or container and mix well. Set aside.
- Carefully peel the eggs without breaking them. Add the eggs to the marinade, cover, and refrigerate for at least 4 hours or overnight preferred. If the eggs aren’t fully submerged, turn them occasionally to ensure even marinating.
- Serve the eggs over warm rice and garnish with extra scallions and a drizzle of chili oil.
Bee says
This looks so good -- cannot wait to try it this weekend for meal prep. Will come back and update my review once done!
Herman says
Thank you, yes please let me know how it is!
Chris H says
Made this and the eggs turned out perfect. Great way to use up a lot of extra eggs and eat with rice or ramen.
Herman says
yes 100%, thanks so much for the review!