Easy Mayak Eggs (Korean Marinated Eggs Recipe)

Prep Time 10 mins

Cook Time 7 mins

Total Time 17 mins

Cooking Method: Simmering

Cuisine: Chinese, Japanese

Courses: Appetizer, Breakfast, Lunch

Difficulty: Beginner

Servings: 8

Calories: 130

Description

This easy Korean mayak eggs recipe features soft-boiled eggs marinated in a rich blend of soy sauce, garlic, scallions, sesame, and chili, perfect for rice bowls, lunch boxes, or Korean-inspired breakfasts.

Ingredients

For the Eggs

8 large eggs
1 teaspoon of salt
1 tablespoon of vinegar
plenty of ice (for the ice bath)

For the Marinade

1 cup of regular soy sauce
1 cup of rehydrated kelp stock (or water)
1/4 cup of sweetener (rice syrup, corn syrup, honey, or granulated sugar)
3 tablespoons of mirin (sweet rice wine)

For the Aromatics

1/2 medium white or yellow onion, finely diced
5 medium onions (scallions), finely sliced
4 cloves of garlic, minced finely
1 medium red chili pepper, finely chopped
1 medium green chili pepper, finely chopped
1 tablespoon of toasted sesame seeds
1 tablespoon of toasted sesame oil

How to Make Mayak Eggs (Step-By-Step Instructions)

1
Bring the Eggs to Room Temperature
- Remove the 8 large eggs from the refrigerator and let them sit at room temperature for at least 30 minutes.
- This prevents the shells from cracking when dropped into boiling water and helps achieve a more consistent soft yolk.
2
Boil the Water
- Fill a medium pot with enough water to fully submerge the eggs.
- Heat over high until the water reaches a rapid, rolling boil.
- Add the salt and vinegar.
3
Boil the Eggs
- Gently lower the room-temperature eggs into the vigorously boiling water using a slotted spoon.
- Immediately set a digital timer for exactly 6 minutes and 30 seconds.
4
Stir the Eggs
- During the first 60 seconds of boiling, gently stir the eggs in one constant direction (e.g., clockwise) with chopsticks or a slotted spoon.
- This minor rotation helps center the yolk, ensuring a visually appealing cross-section once sliced.
5
Transfer the Eggs to Ice Bath
- Once time’s up, immediately transfer eggs into the ice bath.
- Let them cool for at least 10 minutes before peeling.
6
Prepare the Marinade
- In an airtight container (a glass container is ideal), combine the soy sauce, kelp stock (or water), sweetener (syrup or dissolved sugar), and mirin.
- Whisk thoroughly until the sweetener dissolves completely in the liquid base.
- Finely chop the white onion, green onion, garlic, and chilies.
- Add all these fresh aromatics, along with the toasted sesame seeds, directly into the liquid base.
- Stir well to integrate.
7
Peel the Eggs
- Once the eggs are completely cool, gently tap the eggshell all over to create small cracks.
- For the smoothest peeling experience, peel the eggs while they’re still in the ice water or under a gentle stream of running water.
- Gently place the peeled, soft-boiled eggs into a glass container or bowl.
8
Marinate the Eggs
- Pour the marinade over the eggs, ensuring they’re fully submerged.
- Cover with a lid or plastic wrap and refrigerate for at least 6 hours, ideally overnight.
9
Serve & Enjoy
- When ready to serve, slice the mayak eggs in half to reveal the glorious jammy yolk.
- Serve over warm rice, spooning a generous amount of the marinade over the dish.
- Finish with a fresh sprinkle of sliced green onions and a final drizzle of toasted sesame oil.

Nutrition Facts

Servings 8

Serving Size 1 egg

Amount Per Serving
Calories 130kcal

% Daily Value *
Total Fat 5g8%
Saturated Fat 2g10%
Cholesterol 186mg62%
Sodium 785mg33%
Potassium 195mg6%
Total Carbohydrate 6g2%
Dietary Fiber 1g4%
Sugars 13g
Protein 9g18%

Vitamin A 433 IU
Vitamin C 23 mg
Calcium 56 mg
Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Always use room-temperature eggs to prevent shells from cracking when they hit the boiling water.
Make sure the eggs are fully submerged in the marinade for even flavor and color.
You can reuse the marinade once, but for safety, strain out the old aromatics, boil it to sterilize, and let it cool completely before adding a new batch of peeled eggs.
Because of their soft, jammy yolks, mayak eggs are best eaten within 3 days when refrigerated, while hard-boiled ones (about 10 minutes) can last up to a week.