Go Back
5 boiled eggs in a soy based marinade, in a circular container on yellow background.

Korean Marinated Eggs

Dee
This is my quick 10-minute Korean Marinated Eggs (Mayak Eggs) recipe for when you're short on time!
Print Recipe Pin Recipe
Prep Time 4 minutes
Cook Time 6 minutes
Total Time 10 minutes
Course Breakfast, Side Dish
Cuisine korean
Servings 2

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.
Keyword 10 minutes, Breakfast, Easy recipes, Egg Recipes, Healthy recipes, High protein, Korean, Marinated eggs, Meal prep, Vegetarian