Description
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.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Marination
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 80
- Sugar: 5g
- Sodium: 720mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 165mg
