I love how simple yet flavorful these Mayak Eggs are. The recipe requires just a few pantry staples, and once the eggs soak in the marinade, they transform into a protein-packed snack or side dish full of complex, satisfying flavors. Whether I serve them over rice, noodles, or as a quick bite, these eggs never fail to impress. The best part is that they get even better after a night in the fridge, making them perfect for meal prep.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Soft-Boiled Eggs 4 large Eggs Use large eggs for best results. 1 teaspoon Salt Essential for boiling. 1 tablespoon White Vinegar Helps with peeling.
For the Marinade 1/2 cup Soy Sauce Use tamari for gluten-free. 1/2 cup Water Dilutes soy sauce. 2 tablespoons Honey Balances salty flavor. 1 small Yellow Onion Diced. 2 cloves Garlic Cloves Minced. 2 stalks Scallions Sliced. 1 tablespoon Korean Red Pepper (Gochugaru) For heat. 1 small Serrano Pepper Chopped. 1 tablespoon Toasted Sesame Seeds For topping.
Equipment Pot Bowl Airtight container
Directions
I start by bringing a pot of water to a rolling boil and adding salt and vinegar. Then I carefully lower in the eggs and let them boil for about 6–7 minutes for that perfect jammy center. Next, I transfer the boiled eggs to an ice bath for around 10 minutes. This stops the cooking and makes peeling much easier. In a bowl, I whisk together soy sauce, water, honey, onion, garlic, scallions, red pepper, serrano, and sesame seeds to make the flavorful marinade. Once the eggs are peeled, I place them in an airtight container and pour the marinade over, making sure they’re fully submerged. I refrigerate them for at least 6 hours, but I usually leave them overnight to deepen the flavor. When serving, I love to drizzle some of the extra marinade over rice and top with a bit of sesame oil for added richness.
Servings and Timing
This recipe makes 4 marinated eggs. Prep Time: 10 minutes Cook Time: 7 minutes Marination Time: 6 hours Total Time: 6 hours 17 minutes Serves: 1 egg per serving (80 calories each)
Variations
Sometimes I add a splash of mirin or rice vinegar to give the marinade a tangy note. When I want more spice, I include extra gochugaru or even a slice of Thai chili. For a sweeter twist, I swap honey with brown sugar. I’ve also tried adding a few drops of sesame oil to the marinade for a nutty aroma. If I’m making this gluten-free, I simply use tamari instead of soy sauce.
Storage/Reheating
I keep Mayak Eggs in an airtight container in the refrigerator for up to 4–5 days. The longer they marinate, the deeper the flavor becomes. I don’t reheat them because they’re best enjoyed cold or at room temperature. If I want to serve them warm, I simply let them sit out for about 15 minutes before eating.
FAQs
What does “Mayak” mean in Korean?
“Mayak” translates to “drug” in Korean, referring to how addictively delicious these eggs are — not because they contain anything harmful, but because I can’t stop eating them.
Can I make these eggs less spicy?
Yes, I often skip the serrano pepper or reduce the gochugaru if I want a milder version.
How long can I marinate the eggs?
I usually marinate them for at least 6 hours, but up to 3 days works great. The longer they sit, the stronger the flavor.
Can I use different types of eggs?
I prefer large chicken eggs, but quail eggs are an excellent bite-sized alternative.
Do I have to use honey?
No, I sometimes replace honey with brown sugar, maple syrup, or agave for a slightly different sweetness.
What can I serve Mayak Eggs with?
I love serving them over warm white rice, ramen, or noodles. They also make a great protein addition to salads or rice bowls.
Can I reuse the marinade?
I don’t recommend reusing it for food safety reasons, but I sometimes boil it first if I plan to marinate a new batch.
Why add vinegar to the boiling water?
Vinegar helps the egg whites set quickly and makes the shells easier to peel.
Can I make the eggs fully hard-boiled?
Yes, if I prefer a firm yolk, I simply boil the eggs for 9–10 minutes instead of 6–7.
Can I freeze Mayak Eggs?
No, I don’t freeze them because the texture changes. It’s best to enjoy them fresh from the fridge.
Conclusion
I can’t get enough of these Mayak Eggs — they’re quick to make, rich in flavor, and incredibly versatile. The combination of soy, spice, and sweetness makes every bite satisfying. Whether I’m topping off a bowl of rice or enjoying one as a snack, this Korean favorite always hits the spot.
Mayak Eggs are Korean-style soft-boiled eggs marinated in a sweet, spicy, and savory soy-based sauce. They’re addictive, full of umami, and perfect for rice bowls, noodles, or as a protein-packed snack.
Ingredients
4 large eggs
1 teaspoon salt
1 tablespoon white vinegar
1/2 cup soy sauce (or tamari for gluten-free)
1/2 cup water
2 tablespoons honey
1 small yellow onion, diced
2 cloves garlic, minced
2 stalks scallions, sliced
1 tablespoon Korean red pepper flakes (gochugaru)
1 small serrano pepper, chopped
1 tablespoon toasted sesame seeds
Instructions
Bring a pot of water to a rolling boil. Add salt and vinegar.
Carefully lower in the eggs and boil for 6–7 minutes for soft, jammy centers.
Transfer eggs to an ice bath for 10 minutes to stop cooking. Peel once cooled.
In a bowl, whisk together soy sauce, water, honey, onion, garlic, scallions, gochugaru, serrano pepper, and sesame seeds to make the marinade.
Place peeled eggs in an airtight container and pour the marinade over them, ensuring they’re fully submerged.
Refrigerate for at least 6 hours, or overnight for deeper flavor.
Serve cold or at room temperature, optionally drizzling some marinade over rice or noodles.
Notes
Add mirin or rice vinegar for tanginess.
Adjust spice by reducing or omitting serrano pepper or gochugaru.
Swap honey with brown sugar, maple syrup, or agave for different sweetness.
Use tamari for a gluten-free version.
Best enjoyed within 4–5 days; store in the fridge in an airtight container.
Do not freeze or reheat; serve cold or at room temperature.
