Korean Marinated Eggs (Mayak Eggs)- VIDEO
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Korean Marinated Eggs, or Mayak Eggs, are soft boiled eggs marinated in a mouth-watering delicious mixture – they’re sweet, a little spicy, savory, and so addictive!
Watch the Korean Marinated Eggs Recipe Video!
A Note from CJ
Korean Marinated Eggs are so good!
Korean Marinated Eggs are also called “Mayak Eggs” or “drug eggs” in Korean because they’re addictively delicious!
Serve them with other Korean banchan (side dishes) like Korean Spinach Side Dish (or Spicy Korean Spinach Side Dish ), Korean Bean Sprout Salad, Korean Braised Potatoes, Korean Egg Roll (Gyeran Mari), Korean Cucumber Salad, and Korean Stir Fried Fish Cakes!
Love how easy and delicious this recipe is! Reminds me of similar style eggs my mom made growing up. So good on rice!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- rice syrup – I use rice syrup to add a bit of sweetness to balance the salt and spicy. If you don’t have rice syrup, you can use corn syrup, mirin, or 1-2 tbsp of white/brown sugar.
- Fresno chili pepper – I like to use Fresno chilis because of their spice level and the color it adds to the dish; if you can’t find Fresno chilis, you can use another chili pepper or leave it out if you are sensitive to spice.
- eggs – peel the eggs as smoothly as possible; otherwise, the raggedy texture will be highlighted after marinating.
How to Make Korean Marinated Eggs (Mayak Eggs)
Boil and Peel Eggs – In a large pot over high heat, bring the water to a boil and add 2 tbsp of vinegar. Gently place the eggs in the boiling water and reduce the heat slightly to simmer for 7 minutes over a gentle boil. Shock the eggs in ice water until completely cooled and remove the shell.
Marinate Eggs – In a mixing bowl, combine soy sauce, rice syrup, scallions, garlic, fresno chili, and sesame seeds. Place eggs in the marinade and cover completely. Let marinate in the refrigerator overnight. Serve over steamed white rice and enjoy!
PRO TIPS
CJ’s Recipe & Storage Tips
Use Room Temperature Eggs (pull them out of the refrigerator at least 30 min – 1 hour before boiling) for best results when soft-boiling.
Submerge Eggs Completely in the Marinade so there are no white spots. Use a container for your marinade that is deep enough to completely cover the eggs in the liquid OR place a paper towel or plastic wrap over the eggs and press it into the marinade so the liquid can cover all of the eggs.
Korean Marinated Eggs (Mayak Eggs) can be kept in an airtight container in the refrigerator for up to 3-4 days. I would recommend removing the eggs from the marinade and storing separately after 24-48 hours. Longer than that and you may find that that the eggs are too salty.
If you tried this Korean Marinated Eggs (Mayak Eggs) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Korean Marinated Eggs (Mayak Eggs)
Video
Ingredients
Instructions
- In a large pot over high heat, bring the water to a boil and add 2 tbsp of vinegar. Gently place the eggs in the boiling water and reduce the heat slightly to simmer for 7 minutes over a gentle boil.
- Shock the eggs in ice water until completely cooled and remove the shell.
- In a mixing bowl, combine soy sauce, rice syrup, scallions, garlic, fresno chili, and sesame seeds. Place eggs in the marinade and cover completely. Let marinate in the refrigerator overnight. Serve over steamed white rice and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Korean Marinated Eggs (Mayak Egg) recipe was originally published in January 2023, and updated in February 2026.
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