Mayak Eggs

A bowl of rice topped with a sliced open mayak egg.

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
¼ small yellow onion diced about 1/4 cup
4 garlic cloves minced
2 stalks scallions minced
1 Korean red pepper sliced
1 serrano sliced
1 tablespoon toasted sesame seeds

Instructions

Soft boil the eggs. In a medium saucepan, bring water to a boil with 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 room-temperature eggs on medium heat for 6 minutes over a gentle boil or 7 minutes if using cold eggs from the refrigerator.
Chill the eggs. Remove the eggs and place them in a water bath for 10 minutes or until cooled. Then, gently peel the eggs.
Make the marinade. In a mixing bowl, mix the soy sauce, water, honey, diced onion, minced garlic, minced scallions, sliced Korean pepper, sliced jalapeno, and toasted sesame seeds.
Marinate overnight. 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 one week in the marinade.
Serve. Enjoy the Korean marinated eggs with freshly cooked rice, a spoonful of marinade, and a drizzle of sesame oil.

Video

Notes

See the Expert Tips section for more guidance.

Nutrition