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Korean Mayak Eggs

Korean Mayak Eggs are soft-boiled eggs soaked in a savory marinade of soy sauce, sesame oil, and spices, making them deeply flavorful and addictive.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 4 hours 10 minutes
Servings: 3 servings
Course: Side Dish, Snack
Cuisine: Korean
Calories: 98
Ingredients Method Notes

Ingredients
  

For the Eggs
  • 6 large large eggs (room temperature works best)
  • Water for boiling
  • Ice and cold water for the ice bath
For the Marinade
  • 1/2 cup soy sauce (use regular or low-sodium)
  • 1/2 cup water
  • 3 tablespoons sugar (white or brown, your choice)
  • 2 tablespoons sesame oil
  • 3 cloves garlic, finely minced
  • 3 stalks green onion, thinly sliced
  • 1-2 red or green chilies, thinly sliced (adjust to your spice tolerance) Chili is optional for a milder version
  • 1 tablespoon toasted sesame seeds
  • 1 teaspoon rice vinegar (optional) Adds a subtle brightness

Method
 

Cooking the Eggs
  1. Bring the eggs to room temperature, letting them sit for 15-20 minutes.
  2. Fill a medium saucepan with water and bring it to a rolling boil.
  3. Gently lower each egg into the boiling water and cook for exactly 7 minutes.
  4. Prepare an ice bath while the eggs are cooking.
  5. Transfer the eggs to the ice bath for at least 5 minutes once cooked.
  6. Gently peel the eggs under cold running water and pat dry.
Making the Marinade
  1. In a small saucepan, combine soy sauce and water.
  2. Add sugar and heat until dissolved, but do not boil.
  3. Remove from heat and let the marinade cool to room temperature.
  4. Add minced garlic, sliced green onions, and chilies to the cooled marinade.
  5. Stir in sesame oil and toasted sesame seeds.
  6. If using, add rice vinegar and stir everything together.
Marinating the Eggs
  1. Place peeled eggs in a zip-lock bag or airtight container.
  2. Pour the cooled marinade over the eggs, ensuring they are submerged.
  3. Refrigerate the eggs for at least 4 hours, preferably overnight.
  4. After marinating, slice the eggs in half and serve over rice.

Notes

Korean Mayak Eggs are best served over rice, in ramen, or on toast. They can last in the marinade for up to 5 days.