Description
Mayak Eggs are addictive Korean soy-marinated eggs with perfectly jammy yolks. Balanced with savory soy, sweet honey, garlic, onions, and chili peppers, these eggs are flavorful, versatile, and easy to make ahead. Enjoy them over rice, in ramen, or as a protein-packed snack.
Ingredients
6 large eggs (≈ 300 g)
1 tsp (5 g) salt
1 tbsp (15 ml) white vinegar
½ cup (120 ml) soy sauce
½ cup (120 ml) water
2 tbsp (30 g) honey
½ small yellow onion (≈ 50 g), finely diced
3 garlic cloves, minced
2 green onions, finely chopped
1 Korean red chili (or Thai chili), sliced
1 green chili, sliced
1 tbsp (10 g) toasted sesame seeds
Instructions
Boil the Eggs: Bring a saucepan of water to a boil. Add salt and vinegar. Gently lower eggs in and cook 6 minutes for jammy yolks (adjust if softer/firmer desired).
Cool & Peel: Transfer to ice bath for 10 minutes, then peel carefully.
Make the Marinade: In a bowl, combine soy sauce, water, honey, onion, garlic, green onions, chili peppers, and sesame seeds.
Marinate: Place peeled eggs in an airtight container. Pour the marinade to completely cover.
Chill & Serve: Refrigerate at least 6 hours, ideally overnight. Serve with rice, ramen, or as a snack.
Notes
Six minutes = jammy yolks. Adjust for firmer or softer eggs.
Ice bath makes peeling easy and stops cooking.
Flip eggs halfway through marinating for even flavor.
Sweetness, spice, and aromatics are customizable.
Store in marinade in the fridge up to 4–5 days.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dish / Snack
- Method: Boiled + Marinated
- Cuisine: Korean