Korean Marinated Eggs (Mayak Eggs)- VIDEO

5 from 10 votes
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Korean Marinated Eggs, or Mayak Eggs, are soft boiled eggs marinated in a mouth-watering delicious marinade – it’s sweet, savory, garlicky, and so addictive! That’s actually where they got their name “Mayak Eggs” – “mayak” means “drug” in Korean and they’re called this because they’re addictively delicious!

Korean Marinated eggs over rice in a bowl.

Watch the Korean Marinated Eggs Recipe Video Below!

A Korean marinated egg cut in half over a bowl of rice.

What are Korean Marinated Eggs (Mayak Eggs)?

These Korean Marinated Eggs (Mayak Eggs) were super viral several years ago and for good reason! They’re soft boiled eggs that are marinated in a simple but delicious marinade. They were nicknamed “mayak eggs” because “mayak” means drug in Korean – and there are SO addictively good that that they’re jokingly referred to as “drug eggs”!

The combination of the runny, jammy yolk with the savory, garlicky, and sweet marinade is out of this world good!

If you love marinated eggs, make sure to try my Ramen Eggs – this is a Japanese version of marinated soft-boiled eggs and are traditionally used to top ramen. If you prefer a cooked egg, you’ll love Korean Egg Roll (Gyeran Mari) – this is a popular Korean dish that is a rolled omelette. Feeling like soup? There’s nothing better than a comforting bowl of Egg Drop Soup – if you want one that is heartier, make Chicken Corn Egg Drop Soup soup instead!

Korean marinated eggs marinating in sauce.

Ingredient Tips for Korean Marinate Eggs (Mayak Eggs)

Luckily, you won’t need many ingredients to make Korean Marinated Eggs (Mayak Eggs)! These are probably items you already have in your pantry. Here is what you’ll need:

  • Light Soy Sauce (low sodium) – You want to use light soy sauce or all-purpose soy sauce; do NOT use dark soy sauce, as it is too sweet and thick for this recipe.
    • I used “low sodium” as the longer the eggs sit in the marinade, the saltier you may find them to be.
  • 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. Add more sugar, if needed.
  • Scallions
  • Garlic
  • Fresno Chili – I like to use Fresno chilis because of their spice level and the color it adds to the dish; I find them at my local Asian grocery stores (99 Ranch or H Mart). If you can’t find Fresno chilis, you can use another chili pepper (red, if you want the same “look” as pictured).
    • If you are sensitive to spice, you can leave this out.
  • Sesame Seeds – This is for added texture; if you don’t have it, you can skip it.
  • Eggs – You want your eggs to be peeled as smoothly as possible; otherwise, the raggedy texture will be highlighted after marinating in the Mayak Eggs marinade.
    • I recommend using older eggs, as they will be easier to peel. When the eggs are fresh, they are less acidic, and the albumen (egg white) sticks to the shell. As the egg ages, it releases some carbon dioxide and the egg becomes more porous and absorbs more air, causing it to be easier to peel.
    • I add distilled white vinegar to the water before boiling my eggs. Vinegar helps break down the egg shell, allowing the peeling to be a much easier process.

Recipe Instructions for Korean Marinated Eggs (Mayak Eggs)

1. Boil Your Eggs

Bring a pot of water to a boil and add vinegar.

Gently place your room temperature eggs into the boiling water and boil for exactly 7 minutes.

2. Shock the Eggs in an Ice Bath and Peel

Remove and place them in an ice bath to stop the cooking process. Let them sit in the ice water bath until they are cool to the touch.

Gently peel the eggs with your hands or a spoon. You want your eggs to be peeled as smoothly as possible; otherwise, the raggedy texture will be highlighted after marinating.

Korean marinated egg sauce in a bowl.

3. Marinate Your Eggs

Make your Korean Marinated Eggs (Mayak Eggs) marinade in a container that is deep enough to full submerge the eggs.

Gently place the peeled eggs into the marinade. If I don’t have enough liquid to submerge all of the eggs, I like to use a paper towel or plastic wrap so the marinade fully covers the eggs.

Let them marinate in the fridge for a few hours or up to overnight – when ready, pull them out and enjoy your Korean Marinated Eggs (Mayak Eggs)! Serve them over freshly steamed rice along with some of the marinating sauce and enjoy!

A Korean marinated egg cut in half over a bowl of rice.

PRO TIPS

Expert Tips for Korean Marinated Eggs (Mayak Eggs)

How to Cook Perfectly Jammy Eggs

Use Room Temperature Eggs

Consistency is key for making perfectly jammy eggs every time – therefore, bring your eggs up to room temperature before cooking them. You can ensure they are at room temperature by taking them out of the refrigerator at least 30 min – 1 hour before cooking. If you are using cold, straight-from-the-refrigerator eggs, you will need to add another minute or so to your cooking time.

Add Vinegar into Your Boiling Water

I add distilled white vinegar to the water before boiling my eggs. Vinegar helps break down the egg shell, allowing the peeling to be a much easier process. You want your eggs to be peeled as smoothly as possible – otherwise, the raggedy texture will be highlighted after marinating.

Shock Your Eggs in an Ice Bath

Once the 7 minutes of cooking are up, remove the eggs from the pot and immediately shock them in ice water! This is a KEY step in making perfectly jammy Ramen Eggs. Shocking the eggs in ice water will stop them from cooking further. You do not want the eggs to continue cooking after the 7 minutes; otherwise, you will end up with hard-boiled eggs.

Submerge Your Eggs Completely in the Marinade

Your Korean Marinated Eggs (Mayak Eggs) should be submerged in the marinade so you do not have any white spots. Use a container for your marinade that is deep enough to completely cover the eggs in the liquid. If you don’t have enough liquid to fully cover the eggs, place a paper towel or plastic wrap over the eggs and press it into the marinade, then secure the lid.

Storage

Korean Marinated Eggs (Mayak Eggs) can be kept in an airtight container in the refrigerator for up to 3 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 your Korean Marinated Eggs are too salty. (These never last too long in my house so I’ve never had this issue!)

How to Eat Korean Marinated Eggs (Mayak Eggs)

My favorite way to eat Korean Marinated Eggs (Mayak Eggs) is over a warm bowl of white rice! I like to place the egg right on top of my rice and then spoon some of the delicious marinade over it.

You can also eat Korean Marinated Eggs (Mayak Eggs) as a protein alongside other Korean side dishes (banchan). I love the variety and plethora of side dishes in Korean cuisine – everyone has their favorite, and every family has their own recipes.

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!

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5 from 10 votes

Korean Marinated Eggs (Mayak Eggs)

Servings: 4
Prep: 20 minutes
Marinating Time: 8 hours
Korean Marinated eggs over rice in a bowl
Korean Marinated Eggs, or Mayak Eggs, are perfectly jammy, soft boiled eggs marinated in a sweet soy-based sauce!

Ingredients 

  • 4 eggs
  • 3 Quarts water
  • 2 tbsp vinegar
  • 1/3 cup soy sauce
  • 1/3 cup rice syrup
  • 4 scallions, chopped
  • 4 cloves garlic, chopped
  • 1 fresno chili, thinly sliced
  • 1 tbsp sesame seeds

Instructions 

  • In a large pot, bring water to a boil and add 2 tbsp of vinegar. Gently place the eggs in the boiling water and 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. Let marinate in the refrigerator overnight. Serve over steamed white rice and enjoy!

Notes

KEY TIPS:
How to Cook Perfectly Jammy Eggs
Use Room Temperature Eggs: Consistency is key for making perfectly jammy eggs every time – therefore, bring your eggs up to room temperature before cooking them. You can ensure they are at room temperature by taking them out of the refrigerator at least 30 min – 1 hour before cooking. If you are using cold, straight-from-the-refrigerator eggs, you will need to add another minute or so to your cooking time.
Add Vinegar into Your Boiling Water: I add distilled white vinegar to the water before boiling my eggs. Vinegar helps break down the egg shell, allowing the peeling to be a much easier process. You want your eggs to be peeled as smoothly as possible – otherwise, the raggedy texture will be highlighted after marinating.
Shock Your Eggs in an Ice Bath: Once the 7 minutes of cooking are up, remove the eggs from the pot and immediately shock them in ice water! This is a KEY step in making perfectly jammy Ramen Eggs. Shocking the eggs in ice water will stop them from cooking further. You do not want the eggs to continue cooking after the 7 minutes; otherwise, you will end up with hard-boiled eggs.
Submerge Your Eggs Completely in the Marinade: Your Korean Marinated Eggs (Mayak Eggs) should be submerged in the marinade so you do not have any white spots. Use a container for your marinade that is deep enough to completely cover the eggs in the liquid. If you don’t have enough liquid to fully cover the eggs, place a paper towel or plastic wrap over the eggs and press it into the marinade, then secure the lid.

Storage

Korean Marinated Eggs (Mayak Eggs) can be kept in an airtight container in the refrigerator for up to 3 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 your Korean Marinated Eggs are too salty. (These never last too long in my house so I’ve never had this issue!)

Nutrition

Calories: 170kcalCarbohydrates: 25gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 1201mgPotassium: 156mgFiber: 1gSugar: 18gVitamin A: 358IUVitamin C: 3mgCalcium: 103mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Side Dish
Cuisine: Korean
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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Recipe Rating




11 Comments

  1. 5 stars
    Love how easy and delicious this recipe is! Reminds me of similar style eggs my mom made growing up. So good on rice😍

  2. 5 stars
    my favorite recipe for marinated eggs, and i’ve tried a few! so yummy!

    IG: vbuiswartz

  3. So flavorful! Thanks for the tips on using room temperature eggs and having vinegar in the water. Really helps with preparing!!

  4. 5 stars
    A recipe so easy it has me questioning everything… I make this to eat as a quick lunch throughout the week (if it lasts that long) when I don’t have time to cook. An absolute favorite. I sub the Fresno chili with jalapeños and delish!

  5. 5 stars
    Love this recipe! First saw CJ’s recipes on Instagram and then came to this page. I’ve made these mayak eggs several times over and it’s a great comfort food especially for fall and winter time.

  6. 5 stars
    Just tried this recipe tonight! I used garlic press to bring out the extra garlic flavor. I absolutely loved my eggs. Will definitely do this recipe again!