Mayak Eggs (Korean Marinated Eggs) Recipe

If you’ve ever been curious about diving into Korean flavors but want a simple starter that packs a punch, I can’t recommend this Mayak Eggs (Korean Marinated Eggs) Recipe enough. These tender, flavorful eggs soaked in a savory-sweet marinade are the kind of snack or side that disappear fast when friends come over. They bring a burst of umami and just the right kick, making any meal a little more exciting. Honestly, I first tried Mayak Eggs at a Korean restaurant and was hooked – so much so that I started making them at home to have that same flavor punch whenever I want.

What’s fantastic about this Mayak Eggs (Korean Marinated Eggs) Recipe is how easy it is to get right, even if you’re not an expert in Korean cooking. The marinade is simple, fresh ingredients come together beautifully, and with a little waiting time, you get these gorgeous eggs brimming with flavor underneath a perfectly jammy yolk. Plus, they’re such a versatile addition — whether topping ramen, jazzing up rice bowls, or just as a protein-packed snack. You’ll love how making these feels like a small kitchen win with big taste results.

Ingredients You’ll Need

All these ingredients come together to create that delicious sweet and savory soak that defines Mayak Eggs. Each component plays its part in building flavor—think balance between salty soy sauce, sweet honey rice syrup, and the fresh aromatics like garlic and onion.

• Large eggs: Fresh eggs yield the best texture, and I like using six to have enough for a few servings.
• Vinegar (optional): Adding a splash when boiling helps prevent cracking, especially if you’re nervous about getting perfect shells.
• Yellow onion (finely chopped): Adds a subtle sweetness and sharp bite to the marinade that mellows with time.
• Garlic (minced): Two tablespoons of minced garlic gives that warm depth that’s so key to Korean marinades.
• Green onion (sliced): For a fresh, mild onion crunch that complements the richness of the eggs.
• Chili pepper (optional): If you like some heat, a finely chopped chili pepper is your go-to—plus, it adds a nice color pop.
• Toasted sesame seeds: They bring nuttiness and a lovely texture contrast.
• Soy sauce: I recommend low sodium soy sauce here; it keeps the balance from getting too salty and lets the other flavors shine.
• Honey rice syrup (or honey, corn syrup): This is the sweetener that rounds out the marinade with a beautiful golden touch.
• Water: A bit of water helps mellow the marinade and keep it just the right intensity over the marinating period.

Variations

One of my favorite things about this Mayak Eggs (Korean Marinated Eggs) Recipe is how easy it is to tweak based on what you like or have on hand. I always encourage you to experiment a bit and find your perfect balance—cooking should be fun and personalized.

• Spicy version: I sometimes add more chili or even a pinch of gochugaru (Korean red pepper flakes) to kick things up a notch—it’s a game changer on a cold day.
• Vegetarian adaptation: Use tamari instead of soy sauce for gluten-free or vegetarian/vegan friends (skip the eggs and use marinated tofu!).
• Sweetness tweak: Playing with the type of syrup—honey, rice syrup, or even maple syrup—can subtly change the marinade flavor, so experiment to match your mood or what’s in your pantry.
• Longer marination: For more intense flavor, marinate up to 24 hours; just be mindful the texture of the egg whites will get firmer, but the yolks become even more flavorful.

How to Make Mayak Eggs (Korean Marinated Eggs) Recipe

Step 1: Perfectly Boil Your Eggs

First things first—let’s get those eggs just right because nothing kills a marinated egg like an overcooked, chalky yolk. Bring a pot of water to a gentle boil and add a splash of vinegar if you like—it helps prevent cracking. Gently lower the eggs in with a slotted spoon and boil for exactly 6–7 minutes for that delightful jammy texture. After boiling, plunge them straight into an ice bath to stop cooking—this step also makes peeling way easier, which I’ve definitely struggled with when skipping the cold water plunge.

Step 2: Prepare the Flavorful Marinade

While the eggs cool, grab a bowl and mix soy sauce, honey rice syrup, and water thoroughly. Then stir in finely chopped yellow onion, minced garlic, sliced green onion, toasted sesame seeds, and chili pepper if you want some heat. This marinade is where all the magic happens, so make sure everything is well combined. I usually taste a little at this point to adjust sweetness or saltiness—remember, the eggs will soak up a lot of that flavor!

Step 3: Peel and Marinate the Eggs

Once cooled completely, gently peel the eggs—patience here is key to keep them smooth and intact. Place the peeled eggs in the marinade, making sure they’re fully submerged; I use a small plate to weigh them down if needed. Cover and refrigerate for at least 4 hours, but honestly, I prefer 8 to 12 hours for the flavor to really develop. The eggs soak up that wonderful mixture, turning the whites savory with that subtle sweetness and hint of garlic and spice.

How to Serve Mayak Eggs (Korean Marinated Eggs) Recipe

Garnishes

I love finishing my Mayak Eggs with a sprinkle of toasted sesame seeds and some freshly sliced green onions. Not only does it add a little extra texture and brightness, but it also elevates the presentation. Sometimes, I add a drizzle of sesame oil for that nutty kick right before serving—it’s such a cozy flavor combo!

Side Dishes

Mayak Eggs pair beautifully with Korean dishes like bibimbap, kimchi fried rice, or even a simple bowl of ramen. When I serve them as a snack, I like pairing them with pickled veggies or a light cucumber salad to balance the richness. They’re perfect alongside any meal where you want a little extra protein and a punch of flavor.

Creative Ways to Present

For parties or special occasions, I’ve tried arranging these marinated eggs halved on a platter with colorful veggies and fresh herbs. Sometimes I slice them and add them to sliders or mini rice bowls for a casual but impressive flair. The glossy, marinated egg halves almost look like little jewels on the plate—trust me, they vanish fast!

Make Ahead and Storage

Storing Leftovers

I store leftover Mayak Eggs in their marinade in an airtight container in the fridge. They keep well for up to 3 days, maintaining flavor and texture beautifully. Just be sure to keep them submerged to prevent any dryness on the eggs.

Freezing

Personally, I avoid freezing Mayak Eggs because the texture of boiled eggs changes and can become rubbery after thawing. If you want to prep in advance, it’s best to do the boiling and marinating fresh or within a couple of days.

Reheating

These eggs are usually enjoyed chilled or at room temperature, so I don’t recommend reheating. If you want them slightly warmer, I pop them out of the fridge 15-20 minutes before serving to take off the chill without altering the flavor or texture.

FAQs

Final Thoughts

This Mayak Eggs (Korean Marinated Eggs) Recipe holds a special place in my heart because it’s a simple way to bring Korean flavors into your kitchen without needing tons of ingredients or time. I love how they’re a little snack, a great meal accoutrement, and a conversation starter all rolled into one. Trust me, once you make these, you’ll find yourself adding them to more dishes than you expected — and friends will be asking for the recipe over and over. Give it a try; it’s one of those beautiful, satisfying recipes that really rewards your effort with bold, lovely flavor.

Mayak Eggs (Korean Marinated Eggs) Recipe

★★★★★ 5 from 87 reviews

• Author: Touba
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 12 hours 20 minutes
• Yield: 6 marinated eggs 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Korean
• Diet: Halal

Print Recipe

Pin Recipe

---

Description

Mayak Eggs are a delicious Korean-style marinated egg recipe with a savory and slightly sweet soy-based marinade infused with garlic, onion, and chili. These flavorful eggs are perfect as a side dish, snack, or to top off ramen and bibimbap bowls. The eggs are boiled, peeled, and then soaked in a fragrant marinade that infuses them with deep umami goodness and a hint of sweetness, making them incredibly addictive and easy to prepare.

---

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs
• Vinegar (optional, for boiling eggs)

Marinade

• ¼ medium yellow onion, finely chopped (about ⅓ cup)
• 3 cloves garlic, minced (about 2 tablespoons)
• 1 stalk green onion, sliced
• 1 chili pepper, finely chopped or sliced (optional for spice)
• 1 tablespoon toasted sesame seeds
• 10 tablespoons soy sauce (½ cup + 2 tablespoons), low sodium preferred
• 5 tablespoons honey (rice syrup or corn syrup can be used as a substitute)
• ¼ cup water

---

Instructions

1. Boil the eggs: Place the eggs in a pot and cover with water. Add a splash of vinegar if desired to help with peeling. Bring to a boil over medium-high heat, then reduce heat and simmer for 7 minutes for slightly runny yolks or 9 minutes for fully set yolks. Immediately transfer eggs to an ice bath to cool and stop cooking.
2. Peel the eggs: Once cooled, gently tap and peel the eggs under running water to remove the shells without damaging the surface.
3. Prepare the marinade: In a bowl, combine the finely chopped yellow onion, minced garlic, sliced green onions, chopped chili pepper (if using), toasted sesame seeds, soy sauce, honey, and water. Whisk together until the honey is fully dissolved and the marinade is well mixed.
4. Marinate the eggs: Place the peeled eggs in a sealable container or zip-top bag and pour the marinade over the eggs, ensuring they are fully submerged. Seal and refrigerate for at least 12 hours, ideally 24 hours, to allow the flavors to penetrate the eggs deeply.
5. Serve: Remove eggs from the marinade, slice in half if desired, and enjoy as a tasty snack, or add them as a flavorful topping to noodle dishes and rice bowls.

---

Notes

• Use low sodium soy sauce to control saltiness in the marinade.
• Adding vinegar to the boiling water helps with easier peeling of eggs.
• Marinate eggs for at least 12 hours to develop good flavor, but 24 hours is best.
• Adjust chili pepper quantity based on your preference for spice.
• Store marinated eggs in the refrigerator and consume within 3-4 days for best freshness.

Keywords: Mayak Eggs, Korean marinated eggs, soy sauce eggs, Korean side dish, marinated boiled eggs, savory snack