Easy Korean Marinated Eggs (Mayak Eggs)
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.’
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
