Mayak Eggs (Korean Marinated Eggs) Recipe
If you’ve ever wanted to add a punch of umami, a burst of savory flavor, and irresistible silkiness to your meals, you must try Mayak Eggs (Korean Marinated Eggs). These gently boiled eggs are bathed in a sweet, garlicky, and spicy soy-based marinade, and transform into addictive bites that make everything from simple rice to fancy noodle bowls sing. Whether you’re a meal prep aficionado or just looking for a new obsession, Mayak Eggs (Korean Marinated Eggs) are sure to steal your culinary heart.
Ingredients You’ll Need
What makes Mayak Eggs (Korean Marinated Eggs) so special is how a handful of staple ingredients come together to create something deeply complex. Each element of the marinade and garnish brings a new dimension, making these eggs glow with color, aroma, and crave-worthy flavor.
- 6 large eggs: Room temperature eggs make peeling much easier and help achieve that gorgeous jammy yolk.
- Salt & white vinegar: A tablespoon of each added to boiling water keeps eggs’ shells from cracking and makes them easy to peel.
- Soy sauce: The backbone of the marinade, providing rich, salty depth and beautiful color.
- Water: Softens the marinade’s saltiness, ensuring the eggs don’t overpower your taste buds.
- Honey or liquid sweetener: Adds the signature sticky sweetness; use what you love or have on hand.
- Onion (1/4 medium, diced): Brings subtle sharpness and a bit of crunch to each bite.
- Green onion (1, diced): Offers freshness and a pop of color that shouts “eat me!”
- Garlic (3 cloves, minced): Lends boldness and a comforting undertone—it’s not Mayak eggs without it.
- Chili pepper (2, diced): For gentle heat and eye-catching color; adjust amount for your spice preference.
- Toasted sesame seeds: Gives a nutty finish and irresistible little crunches with every mouthful.
- Green onions, seaweed flakes, sesame oil (optional garnishes): Dress up your eggs and add extra layers of texture and taste.
How to Make Mayak Eggs (Korean Marinated Eggs)
Step 1: Prepare the Marinade
Start by whisking together the soy sauce, water, your chosen sweetener, diced onion, green onion, minced garlic, chili pepper, and toasted sesame seeds in a bowl or container. Make sure to thoroughly mix so the honey or syrup doesn’t settle at the bottom. This aromatic mixture is the key to what makes Mayak Eggs (Korean Marinated Eggs) so unique—the sweet, salty, and garlicky flavors are truly addictive.
Step 2: Boil the Eggs
Fill a pot with water, then add the salt and white vinegar. Bring it to a bubbling boil, then gently lower in your room temperature eggs. Simmer for exactly 6 minutes if you’re chasing that ideal jammy yolk, or go up to 10 minutes for a firmer center. The vinegar and salt combo ensures shells slip right off later—trust me, it’s a game changer!
Step 3: Ice Bath the Eggs
Once the timer dings, quickly transfer the eggs into a waiting bowl of ice water. This halts the cooking instantly, locking in that creamy yolk and making the eggs wonderfully easy to handle. Let them cool for at least 5 to 10 minutes—you want them fully chilled before peeling.
Step 4: Peel and Marinate
After peeling, nestle the eggs into your marinade. Make sure they’re fully submerged so every part gets soaked with flavor. Cover tightly and refrigerate for at least 6 hours, or ideally overnight. The longer they swim, the deeper the taste; anticipation is part of the experience with Mayak Eggs (Korean Marinated Eggs)!
Step 5: Serve and Enjoy
When you can’t resist a moment longer, plate your Mayak Eggs (Korean Marinated Eggs) over warm rice, drizzle with a bit of marinade, and pile on your favorite garnishes—green onions, seaweed flakes, or a drop of sesame oil. These eggs elevate any bowl, but are just as fantastic straight from the fridge. Enjoy every last savory, glossy bite!
How to Serve Mayak Eggs (Korean Marinated Eggs)
Garnishes
For maximum wow factor, garnish with a sprinkle of fresh green onions, a flurry of seaweed flakes, or a small spoonful of toasted sesame oil. Each finishing touch complements the marinated eggs, adding a sparkle of color, texture, and fragrance that turns every meal into something special.
Side Dishes
Mayak Eggs (Korean Marinated Eggs) are incredibly versatile. Serve them over a steamy bowl of short-grain rice, nestle them next to spicy kimchi, or fan slices beside your favorite noodles. Their bold marinade and luscious yolk make them a superstar alongside anything savory and saucy.
Creative Ways to Present
If you want to impress, arrange halves of Mayak Eggs (Korean Marinated Eggs) atop avocado toast, tuck them into sushi rolls, or pile them onto a crunchy salad for an unexpected, delicious twist. Think picnic bento boxes, stylish brunch boards, or even sliced into ramen for a show-stopping bowl.
Make Ahead and Storage
Storing Leftovers
Once marinated, Mayak Eggs (Korean Marinated Eggs) keep beautifully in their flavorful bath for up to 4 days in the fridge. Simply cover the container tightly and let the eggs continue to soak up that addictive seasoning until you’re ready for another meal.
Freezing
I wouldn’t recommend freezing Mayak Eggs (Korean Marinated Eggs), as the texture of the yolks and whites can become rubbery and less pleasant. They’re at their absolute best when enjoyed fresh from the fridge within a few days.
Reheating
There’s really no need to reheat Mayak Eggs (Korean Marinated Eggs)—they’re meant to be savored chilled or at room temperature. If you prefer them warmer, gently let them come to room temp, or briefly run them under warm (not hot) water, still in their shells.
FAQs
Can I use different sweeteners for the marinade?
Absolutely! While honey, corn syrup, or oligo syrup give Mayak Eggs (Korean Marinated Eggs) their signature sweetness, feel free to use maple syrup, agave, or even brown sugar in a pinch.
How spicy are these eggs?
That’s up to you! Using two chili peppers adds a gentle heat, but you can use less (or more!) depending on your spice threshold. For zero heat, substitute with a mild bell pepper.
What type of soy sauce works best?
Go for a regular or light soy sauce for classic flavor; tamari works wonderfully for a gluten-free option. Avoid dark soy sauce—it’s a bit too intense and can overpower the delicate eggs.
Can I marinate the eggs longer than overnight?
Definitely. In fact, Mayak Eggs (Korean Marinated Eggs) often develop even deeper flavors after a day or two of marinating. Just be aware that the whites may become firmer and more deeply colored over several days.
What if my eggs are hard to peel?
Using room temperature eggs and adding vinegar and salt to your boiling water works wonders. If a bit tricky, gently tap the eggs all over to create lots of cracks before peeling under running water for a smooth result.
Final Thoughts
If you’re searching for a vibrant, flavor-packed dish that’s simple enough for weeknight cravings but impressive enough for a dinner party, give Mayak Eggs (Korean Marinated Eggs) a spot in your kitchen. Every bite is proof that good things really do come from humble beginnings—so why not treat yourself to a batch soon?
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Mayak Eggs (Korean Marinated Eggs) Recipe
- Total Time: 8 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Learn how to make delicious Korean marinated eggs, also known as Mayak Eggs, with a flavorful soy-based marinade. These eggs are perfect for adding a savory kick to your meals!
Ingredients
For the Eggs:
- 6 large eggs at room temperature
- 1 tbsp salt
- 1 tbsp white vinegar
For the Marinade:
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup honey, corn syrup, or liquid sweetener
- 1/4 medium onion, diced
- 1 green onion, diced
- 3 cloves garlic, minced
- 2 chili peppers, diced
- 1 tbsp toasted sesame seeds
For Garnish (Optional):
- Green onions
- Seaweed flakes
- Sesame oil
Instructions
- Prepare the Marinade: Combine all marinade ingredients in a bowl, ensuring honey is well mixed.
- Boil the Eggs: Add vinegar and salt to boiling water. Gently add eggs and simmer for 6 minutes for soft-boiled (10 minutes for hard-boiled).
- Chill the Eggs: Transfer eggs to ice water for 5-10 minutes, then peel.
- Marinate: Place peeled eggs in the marinade, refrigerate for at least 6 hours or overnight.
- Serve: Enjoy over rice or noodles, garnished with green onions, seaweed flakes, and sesame oil as desired.
Notes
- Ensure eggs are at room temperature for even cooking.
- Adjust chili pepper amount for preferred spice level.
- Marinate longer for stronger flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Marinating, Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg
- Calories: 110
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 190mg
Keywords: Korean eggs, marinated eggs, mayak eggs, Korean appetizer recipe
