Name: Mayak Eggs (Korean Marinated Eggs)
Total time: 270 min
Ingredients: 4 eggs; 3/4 cup light soy sauce; 1/4 cup honey; 1/2 cup water; 1 tsp sesame oil; 1-2 chili (diced); 1 tbsp garlic (minced); 2 tbsp green onions (diced); 1/2 tbsp sesame seeds

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Mayak Eggs, or Mayak Gyeran, are a Korean banchan (side dish) of soft-boiled eggs marinated in a savory and umami-filled sauce. You can enjoy the eggs on its own or with a bowl of white rice!

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Mayak eggs (Korean marinated soft-boiled soy sauce eggs) or mayak gyeran

When it comes to weekday lunches, quick and easy meals are ones that I gravitate towards more. These can range from 10 to 15 minute noodle recipes like Garlic Chili Oil Noodles and Garlic Miso Noodle Soup, to a bowl of rice with delicious side dishes.

One of these side dishes that go amazingly with white rice is mayak eggs, a mouthwatering Korean banchan (side dish). What I love about these eggs is that you prepare them beforehand, and it’s best to marinate them overnight. So when it’s time for lunch the next day, it’s ready-to-go!

What are mayak eggs?

Mayak eggs, also known as Mayak Gyeran, are Korean soft-boiled eggs that are marinated in a savory sauce mixture made from soy sauce, garlic, green onions, chili peppers and sesame seeds. The eggs have a soft and jammy texture, which makes it a great substitute for ramen eggs!

The Korean term “Mayak Gyeran” actually refers to how addicting these eggs could be because of how flavorful and delectable they are.

Ingredients You’ll need to make mayak eggs

(For full ingredient measurements, please proceed to the recipe card below.)

Eggs
Light soy sauce
Honey
Water
Sesame oil
Chili Peppers
Garlic
Green onions
Sesame seeds

how to make mayak eggs (Korean marinated eggs)

Bring a pot of water to a boil over medium heat. The amount of water should be enough to cover the eggs completely. Once boiling, add eggs carefully with a spoon/ladle so the eggs doesn’t crack. Let it cook for 6 1/2 minutes.
Get your ice bath ready and once the eggs are cooked, immediately transfer the eggs into the ice bath and set aside for a few minutes.
Make the marinade by mixing all the ingredients above in a container to store the eggs. Peel the eggs gently and the eggs into the marinade.
Marinate for at least 4 hours in the fridge or for best results, overnight. Enjoy with white rice!

notes for mayak eggs (Korean marinated eggs)

How to peel the eggs easily?

For easy peeling, add a bit of salt and white vinegar to the pot of water before boiling.

After boiling the eggs, an important step is to place them in an ice bath for 5-10 minutes as the cold shock helps in separating the eggs from the shell.

Here’s one method to peel the eggs:
Gently tap the egg with a spoon and crack them all over, then peel a small section. Insert a spoon between the shell and the egg to peel the rest. Otherwise, you can just peel with your hands.

What if my eggs aren’t fully submerged in the marinade?

I like to add a paper towel over the eggs so all sides of the egg gets even exposure to the marinade. You can do this or flip around the egg halfway through.

Can I marinate hard-boiled eggs?

Yes, you can! For hard-boiled eggs, cook them for 11-12 minutes (or according to your preference).

How long does Mayak eggs last in the fridge?

I recommend storing the eggs in an airtight container in the fridge for up to 3 days.

Can I reuse the egg marinade?

I don’t recommend reusing the marinade for a second batch as most of the flavor would have been seeped into the eggs of the original batch.

You can use the leftover marinade for stir-frying, or drizzle it on rice as a sauce.

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