Korean marinated eggs, or Mayak Gyeran are soft-boiled eggs soaked in a flavorful marinade made with soy sauce, sesame oil and sugar. The name “mayak” translates to “addictive,” highlighting how irresistible these eggs are once you’ve tasted them.
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What makes these eggs so special?
- Soft-Boiled Perfection: The eggs have jammy, soft yolks that soak up the marinade’s umami-rich flavors.
- Bold Marinade: The sweet, salty, garlicky, and nutty marinade is balanced with optional chili for heat and sesame oil for depth.
- Versatile Dish: Mayak eggs can be served with rice, noodles, salads, or even as a quick snack.
Korean Marinated eggs can last up to…
Up to 3 days in the fridge. The flavor will intensify over time, so they taste even better the next day! I recommend making a batch on Sunday so you have eggs ready over the next three days, then make them again on Wednesday! It’s one my popular meal prep go-to’s, especially if it only takes 10 minutes to prepare!
Key tips for making delicious Korean marinated eggs:
- Make a larger batch of marinade to keep in the fridge for future use.
- Soft-Boiled Perfection: Boil the eggs for 6–7 minutes for jammy yolks. Use a timer for accuracy.
- Easy Peeling: Add a splash of vinegar or salt to the boiling water to help the shells peel off more easily. Transfer eggs to an ice bath immediately after cooking to stop the cooking process and make peeling easier.
- Balance the Flavors: Adjust the ratio of soy sauce, sugar (or honey), and water to your taste. Add more sugar for sweetness or dilute with extra water for less saltiness.
Why this recipe is a little different than others…
- I don’t add sesame oil to the marinade until I add it to rice or noodles. The sesame oil is more flavoursome when you dress it at the end.
- I don’t like adding garlic to this because I usually have these eggs in the morning for breakfast and I don’t want a garlicky breath. If you don’t plan on having this for breakfast then please add it in!
This is my quick 10-minute Korean Marinated Eggs (Mayak Eggs) recipe for when you’re short on time:
Korean Marinated Eggs
This is my quick 10-minute Korean Marinated Eggs (Mayak Eggs) recipe for when you're short on time!
Ingredients
For the eggs
- 4 Large Free Range Eggs
- Ice and Water, (Ice bath)
- 1 tbsp Vinegar, any (White, Apple Cider, Red Wine)
Marinade
- 1/2 cup Soy Sauce
- 1/2 cup Water
- 1 tbsp Sugar / Honey
- 1 tbsp Gochugaru, fresh or dry chilli is a great alternative
- 2 stalks Green onions, finely chopped
- 1 Brown onion, finely chopped
- Sesame oil, garnish
- 2 cloves Garlic, minced
Instructions
Cook the eggs:
- Boil water in a pot and add vinegar. Carefully lower the eggs in and cook for 6 minutes for soft-boiled yolks.
- Immediately transfer eggs to an ice bath to stop cooking. Peel once cooled.
Make the marinade:
- While the eggs cool, mix soy sauce, water, sugar, brown onion, green onion, garlic (if using), sesame seeds and gochugaru in a bowl.
- Place peeled eggs in an airtight container. Pour the marinade over them, ensuring they're submerged.
- Serve with rice or noodles and drizzle sesame oil. Refridgerate for at least 30 minutes, I would recommend a day to let the flavours deepen.
