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Mayak eggs are Korean marinated eggs that are soft boiled then marinated in a tasty marinade of soy sauce, garlic, peppers, and sesame seeds.
These mayak eggs are an easy Korean side dish that are perfect for a quick and easy meal! It’s full of flavor from the soy marinaded eggs and and crunchy peppers. It goes great served over with a hot bowl of rice.
What are Mayak Eggs?
Mayak eggs or “Mayak Gyeran” (마약계란) are Korean soy marinated eggs that are soft boiled then soaked in a delicious marinade of soy sauce, garlic, peppers, and sesame seeds.
The name ‘mayak eggs’ literally translates to ‘drug eggs’ because of how mouthwatering and delicious they are.
They have a savory, umami taste from the soy sauce and peppers that’s balanced with a hint of sweetness.
Ingredients
Eggs – I used large eggs so cooking time is based on this size.
Peppers – Use red and green peppers for a colorful marinade. Serrano, jalapeno, or Thai peppers are great for extra heat.
Dark soy sauce – Use for darker colored eggs.
How to Make Mayak Eggs
To make the best mayak eggs, we first need to make the perfect soft boiled eggs with a soft, jammy yolk. I recommend using a timer for precise timing.
Boiling:
Start with either cold eggs or room temperature eggs.
Cold eggs: Boil for 7 minutes straight from the fridge. Starting with cold eggs protect the center yolk from over cooking.
Room temperature eggs: Allow the eggs to come to room temperature for about 30 minutes prior to cooking. Boil for 6 minutes. The egg shell is less likely to crack due to less variance in temperature.
Water:
- Make sure the eggs are completely submerged in water in a single layer.
- Add vinegar to the water for easier peeling.
- Stir the eggs in one direction for about 30 seconds to achieve an even cross-section.
Ice bath:
Prepare in advance and immediately transfer the eggs to an ice bath to stop further cooking.
Make the marinade – mix together soy sauce, water, sugar, garlic, scallions, peppers, and sesame seeds.
How to Peel Soft Boil Eggs
- Wait until the eggs are completely cool.
- Gently tap and crack the shell all over then remove a small piece.
- Carefully run a small spoon under the shell to remove it from the egg.
Next, add the peeled eggs to a container and pour the marinade on top. You can enjoy it immediately but it tastes best after marinating overnight to absorb the flavors.
The best way to serve this is to place each egg on top of a bowl of rice and cut it in half to reveal the soft, jammy yolk.
Spoon a few peppers on top and finish with a drizzle of sesame oil for a toasty, nutty flavor.
FAQ
They last 3 to 4 days in the fridge in an airtight container.
Serve these over a bed of rice, cut in half to reveal the soft, jammy yolk. Spoon a few sliced peppers on top and finish with a drizzle of sesame oil.
The name ‘mayak eggs’ or “Mayak Gyeran” (마약계란) literally translates to ‘drug eggs’ because of how mouthwatering and delicious they are.
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Mayak Eggs – Korean Marinated Eggs
Ingredients
- 6 large eggs, cold or room temperature
- 1 Tbsp vinegar, for peeling eggs
- 1 Tablespoon sesame oil
Mayak Egg Marinade
- ½ cup soy sauce
- 1 Tablespoon dark soy, (optional); substitute with soy sauce
- ½ cup water
- ¼ cup sugar, See Note 1
- 2 cloves garlic, minced
- 3 stalks scallions, chopped
- 3 peppers, red or green; sliced
- 1 Tablespoon sesame seeds
Instructions
- Make marinade: Mix all the marinade ingredients in a bowl and set aside.
- Soft boiled eggs: Bring a large pot of water to a boil. Add vinegar for easier peeling, then gently lower each egg into the pot. Set a timer for 6 minutes for room temperature eggs or 7 minutes for cold eggs. See Note 2.Stir the eggs in one direction for the first 30 seconds for an even cross section.
- Peel eggs: After timer is up, place the eggs in an ice bath to stop cooking. Once cooled, crack the shell all over and carefully peel by inserting a spoon between the egg and shell.
- Marinate eggs: Add the eggs in a container and pour the marinade on top. For best flavor, let it marinate overnight in the fridge.
- Serve: To serve, cut each egg in half and drizzle toasted sesame oil on top before enjoying.
Notes
- Sugar – substitute with honey, agave, or sweetener of choice.
- Boiling eggs – Be sure to boil the eggs in a pot large enough to hold them in a single layer. If your pot is too small, the eggs will lower the temperature of the water too much and the whites won’t set in time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I have always wanted to learn how to make these at home – they’re a favourite at my local restaurant. They were even more delicious than I remembered! We served them over rice bowls with broccoli. Yum – I am so excited to make them again soon. Thanks for your tips on using red and green peppers – it made the presentation even more gorgeous!
I’ve seen these online and finally made it. Delicious and the sauce was really flavorful. It was great with rice and noodles.
Oh wow! This was amazing and full of so much flavor. I’m having this again for dinner!
Love this recipe! The yolks were cooked just the right amount and the marinade was out of this world good! I couldn’t stop eating it. Amazing.
Oh wow! These mayak eggs look absolutely amazing. I especially love those yolks. So much flavor!
Delicious and addicting!!
These eggs were absolutely delicious! I think I will make them the next time we have ramen!
The mayak eggs were quick and easy and packed with flavor; Easily a new favorite Korean side dish!
My husband and I just love these mayak eggs. I served it just the way you have pictured over rice with the peppers on top and a drizzle of sesame oil. It was not as pretty as yours but still very delicious.
This is my first time making marinated eggs — it came out so delicious! Sugar, soy sauce and peppers are a great combination for a marinade.
My husband loves these mayak eggs! We finished it all in two days. Thank you!
These look fantastic, and would make a great addition to a picnic or camping trip. Thank you for the great recipe!