Easy Korean Marinated Eggs (Mayak Eggs) Recipe

This easy Mayak egg recipe features soft, jammy eggs soaked in a flavourful marinade—each bite delivers a burst of sweet, savoury, and slightly spicy goodness. These are Korean marinated eggs, also known as Mayak Gyeran (마약계란). The name literally translates to “drug eggs” because they’re so addictive you’ll keep coming back for more. Simple to make and perfect with a bowl of steamed rice. What Are Mayak Eggs? Mayak eggs (마약계란) are a popular Korean side dish (banchan) made by soaking boiled eggs in a soy sauce–based marinade. The marinade usually includes soy sauce, garlic, onion, sesame seeds, and chillies for a balance of savoury, sweet, and spicy flavours. The eggs soak up the seasoning overnight, becoming glossy, flavourful, and truly addictive. They’re often enjoyed over rice, in lunchboxes, or as a quick protein snack.

Why You’ll Love This Recipe

• Minimal cooking – only the eggs need boiling.
• Full of flavour – savoury, garlicky, slightly sweet, with a gentle chili kick.
• Versatile – enjoy with rice or even as a topping for noodles.

Tips for Making the Perfect Soft-Jammy Eggs My foolproof method for soft-boiled eggs couldn’t be simpler! Here’s how:

1. Bring water to a rolling boil.
2. Using a spoon, gently lower in room-temperature medium eggs. Make sure there’s enough water to cover them, and place them slowly to avoid cracking.
3. Cook for 6–6½ minutes for jammy yolks (timing may vary slightly depending on egg size—experiment to find your sweet spot).
4. Immediately transfer the eggs to an ice bath to stop cooking.
5. Let them sit until fully cooled before peeling.

How to Peel Eggs Beautifully Peeling eggs can be tricky, but these tips help keep them smooth and intact:

• Tap the egg gently all over with the back of a spoon to crack the shell.
• Peel under running water or in a bowl of water—the water helps separate the shell.
• Start peeling from the wider end, where the air pocket usually is.

How Long to Store Mayak Eggs Mayak eggs taste best after soaking overnight, when they’ve fully absorbed the marinade.

• Store them in an airtight container in the fridge.
• Enjoy within 3 days for the best flavour and freshness.
• Don’t throw away the marinade! You can reuse it to braise tofu, drizzle over rice, or stir-fry vegetables for another quick meal.

If you’re looking for a simple yet flavourful way to enjoy eggs, this Mayak egg recipe is a must-try. With its jammy yolks, addictive marinade, and versatility, it’s no wonder they’ve become a viral Korean dish loved worldwide. Let me know if you give it a try!

Easy Korean Marinated Eggs (Mayak Eggs)

Wanting

Easy Korean Marinated Eggs are soft-boiled with jammy yolk sand soaked in a savoury, and slightly spicy soy-garlic marinade—so addictive they’re nicknamed ‘drug eggs.’

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Course Side Dish

Cuisine Asian, Korean

Ingredients

  

• 6 medium eggs room temperature

FOR THE MARINADE

• ½ cup soy sauce
• ½ cup kombu/dashi stock adds umami depth — water works too
• 2 tbsp sugar
• 1 tbsp white vinegar
• 2 garlic cloves, chopped
• 2 tbsp onion, chopped
• 2 tbsp spring onion, chopped
• 1 tsp chilli flakes optional
• 1 red chilli, chopped optional for heat + colour
• 1 tbsp sesame seeds
• 2 tbsp sesame oil

Instructions

 

• Make the marinade: In a bowl, combine all sauce ingredients and mix well. Make sure you have enough to fully submerge the eggs.
• Soft-boil the eggs: Bring a pot of water to a gentle boil. Carefully add room-temperature eggs. Cook 6–6½minutes for runny yolks. Immediately transfer to cold water to stop cooking. Peel gently.
• Marinate: Build the sauce directly in a container, then add the peeled eggs until fully covered. Refrigerate at least 6 hours (overnight for best flavour)
• Serve: Scoop out an egg and place it over warm rice.Spoon 1–2 tsp of the sauce on top. Enjoy!

Video

Notes

Keyword egg