Mayak Eggs

Pouring sauce onto a sliced open mayak egg on rice.

Sweet and spicy, soy garlic marinated, jammy mayak eggs (마약계란) are a delicious Korean banchan to spice up your rice bowl. These soy marinated eggs are trending because they are dangerously addicting.

Course Appetizer & Sides, Side Dish, Snack

Cuisine Korean

Keyword korean marinated eggs, marinated eggs, mayak eggs, soy eggs, soy marinated eggs, soy sauce eggs

Prep Time 5

Cook Time 7

Marinate Time 6

Total Time 6 12

Servings servings

Calories 308kcal

Author Megan

Equipment

Ingredients

6 eggs
2 teaspoon salt
2 tablespoon white vinegar

Mayak Marinade

½ cup soy sauce
½ cup water
⅓ cup honey or rice syrup
¼ small yellow onion diced about 1/4 cup
4 garlic cloves minced
2 stalks scallions minced
1 Korean red pepper sliced
1 Jalapeno or serrano pepper sliced
1 tablespoon toasted sesame seeds

Instructions

Soft boil the eggs. In a medium saucepan, bring water to a boil and mix in the salt and vinegar. Using a spider strainer or slotted spoon, carefully lower the eggs into the water. Make sure the water completely covers the eggs. Simmer the eggs on medium heat for 7 minutes over a gentle boil.
Ice bath. Remove the eggs and place them in a water bath for at least 5 minute or until cooled. Remove the shells.
Mayak Marinade. In a mixing bowl, mix together the soy sauce, water, honey, diced onion, minced garlic, minced scallions, sliced korean pepper, sliced jalapeno and toasted sesame seeds.
Marinate. Add the eggs in an airtight container and pour the marinade on top. Marinate the eggs in the refrigerator for a minimum of 6 hours but preferably overnight. It should last up to a week in the marinade.
Serve. Enjoy the Korean marinated eggs with freshly cooked rice, a spoonful of the marinade and a drizzle of sesame oil.

Notes

Cold eggs v. room temperature eggs. If you use cold eggs, you won’t have to wait for the eggs to reach room temperature but you may risk the eggs cracking upon being placed in the boiling water. For room temperature eggs, the eggs will less likely crack in the water. I used cold eggs for this recipe. But if you opt for room temperature, boil the eggs for 6 minutes.
Add vinegar to the boiling water. The vinegar will help break down the shells while the eggs are boiling which makes them easier to peel.
Use an ice bath. The ice bath will cool the eggs immediately and stop the cooking process which will yield the perfect jammy eggs. The ice water will also cause the eggs to contract and pull away from the shell making them much easier to peel.
Marinate the eggs for at least 6 hours. I recommend marinating the soy eggs overnight so that the marinade has time to permeate the egg white for optimal flavor.

Nutrition