Name: Korean Mayak Eggs Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Korean
Ingredients: 6 large eggs; 1/2 cup soy sauce; 1/2 cup water; 1 tablespoon rice vinegar; 1 tablespoon honey or sugar; 2 teaspoons sesame oil; 2 garlic cloves, minced; 1 green onion, thinly sliced; 1 red chili pepper, thinly sliced (optional); 1 green chili pepper, thinly sliced (optional); 1 tablespoon toasted sesame seeds

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If you’re on the hunt for an addictive, umami-packed treat that’s as gorgeous as it is flavorful, let me introduce you to this Korean Mayak Eggs Recipe. These marinated eggs are famous for their perfectly jammy centers and their unforgettable bath in soy sauce, honey, garlic, and a touch of heat. Whether you’re looking to elevate your rice bowl, need a show-stopping brunch addition, or just love a savory snack, this recipe is the perfect combo of easy prep and crave-worthy results.

Ingredients You’ll Need

The beauty of Korean Mayak Eggs Recipe is in its balance of simple but essential pantry staples. Each ingredient is carefully selected to create layers of savory, sweet, and spicy notes, resulting in irresistible color and texture every time.

6 large eggs: These are the stars! They form the creamy, custardy base that soaks up all the marinade’s bold flavors.
1/2 cup soy sauce: Gives the eggs that signature savory punch and gorgeous caramel hue. Try tamari for a gluten-free option!
1/2 cup water: Balances the saltiness and helps the marinade fully cover the eggs.
1 tablespoon rice vinegar: Adds brightness and a gentle tang, making the flavors pop.
1 tablespoon honey or sugar: Lends mellow sweetness that harmonizes with the salty soy and zesty aromatics.
2 teaspoons sesame oil: Brings a rich, toasty fragrance that feels unmistakably Korean.
2 garlic cloves (minced): An aromatic boost for depth and mellow heat.
1 green onion (thinly sliced): Freshens every bite with a crisp, savory lift. Scatter a little extra for garnish!
1 red chili pepper (thinly sliced, optional): Brings gentle heat and vivid color. Adjust according to your spice tolerance.
1 green chili pepper (thinly sliced, optional): Adds a grassy, spicy edge; perfect if you love a kick.
1 tablespoon toasted sesame seeds: A nutty crunch to finish—don’t skip the sprinkle!

How to Make Korean Mayak Eggs Recipe

Step 1: Prepare the Perfect Jammy Eggs

Fill a medium pot with water and bring it to a rolling boil. Gently lower the eggs in (a spoon or mesh strainer helps avoid cracks) and set a timer for exactly 7 minutes. This timing is the magic spot for jammy yolks: soft, rich, and golden. As soon as time’s up, plunge the eggs into an ice water bath—this stops cooking dead in its tracks and makes peeling a breeze. If you want to cheat the chill, run them under cold tap water for a few extra minutes.

Step 2: Peel and Set Aside

Once cooled for at least 5–10 minutes, peel your eggs carefully. The cold shock helps release the shell from the whites with minimal fuss. A gentle tap on the counter is all you need to get started—just go slow and keep them whole for that beautiful finish.

Step 3: Make the Marinade

In a mixing bowl or any container with a deep base, whisk together the soy sauce, water, rice vinegar, honey (or sugar), sesame oil, minced garlic, sliced green onion, and both chilies if you’re feeling adventurous. Stir until well combined and the honey is completely dissolved. This mixture is where the flavor magic truly begins.

Step 4: Soak and Marinate

Nestle the peeled eggs into the marinade, making sure they’re fully submerged. If you need, gently turn them or top with a small plate to weigh them down. Cover tightly, then refrigerate for at least 6 hours, though overnight is even better—the longer they lounge, the tastier they become as the eggs drink in every deep, savory note.

Step 5: Slice, Garnish, and Enjoy

To serve, halve your Korean Mayak Eggs Recipe beauties and arrange them on a plate or atop a steaming bowl of rice. Luciously spoon marinade over each egg to add even more shine and flavor. A final dusting of toasted sesame seeds, and you’ve got a mouthwatering showpiece that’s sure to disappear fast!

How to Serve Korean Mayak Eggs Recipe

Garnishes

Scatter an extra handful of thinly sliced green onions or a light shower of toasted sesame seeds just before serving Korean Mayak Eggs Recipe. For a spicy pop of color, a few chili rings go a long way. A drizzle of the marinade right over the cut eggs turns them glossy and irresistible every time.

Side Dishes

Korean Mayak Eggs Recipe backs up almost any meal: set them atop fluffy steamed rice, nestle them next to a bowl of creamy congee, or let them shine beside simple noodles. They’re also a must for banchan-style spreads with kimchi, sautéed greens, or pickled veggies.

Creative Ways to Present

Get playful! Pile halved eggs on a platter for a crowd, or tuck them into lunchbox-style rice bowls for meal prep. You can even chop them roughly and stir into a salad for a protein boost or serve as a show-stopping canapé stacked on mini rice cakes.

Make Ahead and Storage

Storing Leftovers

Store Korean Mayak Eggs Recipe in an airtight container, completely submerged in their marinade, in the fridge. They stay peak-delicious for up to 4 days—if you can resist them that long! Give the container a gentle shake or turn the eggs halfway through so every side soaks up the flavors.

Freezing

While the eggs themselves don’t freeze well (their texture turns rubbery), you can make the marinade ahead and freeze it separately. Just thaw and pour over freshly boiled eggs when ready to enjoy the full Korean Mayak Eggs Recipe experience.

Reheating

There’s really no need to reheat these eggs—they’re best served cold or at room temperature. However, if you prefer them slightly warmed, dip the eggs (out of the marinade) in hot water for 30 seconds, then serve at once for a cozy twist.

FAQs

Can I make Korean Mayak Eggs Recipe spicier?

Absolutely! Add a healthy sprinkle of gochugaru (Korean chili flakes) or a spoonful of gochujang to the marinade for a bolder, spicier kick that plays up the eggs’ rich creaminess.

Is there a quick marinade method if I’m short on time?

While flavor deepens with time, even just 2–3 hours in the fridge yields tasty results. Slice the eggs in half before marinating to speed up soaking, though for the full, dreamy effect, try to wait at least 6 hours.

What’s the best way to peel soft-boiled eggs?

Chilling the eggs thoroughly in ice water makes peeling much easier. Gently crack the shell all around, then peel under running water, starting from the wider end where there’s usually a small air pocket.

Are these eggs gluten-free?

Korean Mayak Eggs Recipe can easily be gluten-free—just use tamari or a gluten-free soy sauce in your marinade, and you’re set!

Can I reuse the marinade for another batch?

For best taste and food safety, it’s not recommended. The marinade will have thinned and picked up egg residue, so make a fresh batch for your next round.

Final Thoughts

There’s a special comfort and excitement in making Korean Mayak Eggs Recipe at home—from the first fragrant whiff of marinade to the final, luscious bite. Once you taste how these eggs transform every meal, you’ll find yourself making batch after batch. Give it a try, and get ready for your new favorite flavor bomb!

Korean Mayak Eggs Recipe

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4.5 from 27 reviews

Author: admin
Total Time: 17 minutes (plus marinating time)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Delight your taste buds with these flavorful Korean Mayak Eggs, a popular marinated egg dish that’s perfect as a side or snack. The eggs are infused with a savory soy-based marinade, boasting a balance of sweet, salty, and umami flavors.

Ingredients

Scale

For the Eggs:

6 large eggs

For the Marinade:

1/2 cup soy sauce
1/2 cup water
1 tablespoon rice vinegar
1 tablespoon honey or sugar
2 teaspoons sesame oil
2 garlic cloves, minced
1 green onion, thinly sliced
1 red chili pepper, thinly sliced (optional)
1 green chili pepper, thinly sliced (optional)
1 tablespoon toasted sesame seeds

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Instructions

Boil the Eggs: Boil water in a medium pot and cook the eggs for 7 minutes. Transfer to an ice water bath, peel, and set aside.
Make the Marinade: Combine soy sauce, water, rice vinegar, honey, sesame oil, garlic, green onion, and chili peppers. Add the eggs, refrigerate for at least 6 hours.
Serve: Slice eggs, spoon marinade over, and sprinkle with sesame seeds. Enjoy!