• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Savoury

    Mayak Eggs (Korean-Style Marinated Eggs)

    Published: Apr 27, 2022 by Michelle · 4 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    These Mayak Eggs are full of flavour and seriously addictive. The soft-boiled eggs are marinated in a Korean spicy, salty and sweet soy-based sauce that pairs deliciously with steamed rice.

    Cut open Korean soft-boiled Mayak Eggs on a bed of steamed rice in a bowl.

    What are mayak eggs?

    "Mayak" in Korean means "illicit" in the context of drugs.

    Mayak eggs, are also known as "drug eggs" -- really, it just means that the runny yolk eggs are super addictive.

    They are a delicious, economical and flavourful Korean side dish (banchan), to pair with rice.

    Other Korean side dishes (banchan):

    Korean Braised Potatoes (Gamja Jorim)

    Spicy Korean Tofu in Gochujang Sauce (Dubu Jorim)

    Why you'll love this recipe

    This corn syrup-free recipe comes together simply by soft-boiling eggs and placing them into a flavourful marinade.

    Similar to Japanese ramen eggs (ajitsuke tamago), these jammy eggs are marinated in a soy sauce mixture.

    It's a small-batch recipe that makes enough for 4 and uses just enough marinade to avoid unnecessary waste.

    Starting the eggs from cold helps to decrease any chance of cracking and helps the eggs cook more evenly.

    You can easily make the marinade with a few simple ingredients that pack major flavour.

    Easily customize the level of spice by omitting or adding more chili.

    Ingredients you'll need

    You'll probably have most of these ingredients in your pantry/fridge:

    • soy sauce: you can use a light soy or dark soy; using a dark soy will give the eggs a deeper brown colour
    • water
    • honey: or any liquid sweetener such as rice syrup
    • green onion/scallions: chopped
    • shallot: minced, or you can use white or purple onion
    • chilies: minced, green (serrano) and/or red (Thai), or whatever chilies you like
    • garlic: minced
    • large eggs: cold, straight from the fridge
    • white vinegar: for boiling the eggs; helps with peeling the egg shells

    Whole uncut marinated Mayak Egg on white rice in a bowl.

    How to make it

    Make the marinade:

    Chop the green onion, shallot, chilies and garlic (Step 1 below).

    Combine soy sauce, water, honey in a small bowl or jar. Mix well (Step 2 below).

    Tip: if the honey is grainy, heat the mixture up slightly in the microwave for 20 seconds and stir until dissolved.

    Alternatively, you can combine the soy sauce, water and honey in a small saucepan and heat up until the honey is dissolved. Let the marinade cool to room temperature before proceeding.

    Add in the chopped green onion, shallot, chilies and garlic (Step 3 below).

    Give everything a stir and set aside.

    Cook the eggs:

    Place 4 eggs (from the fridge) in a small saucepan and cover with enough cold water (Step 4 below).

    Add a splash of white vinegar to the water.

    Bring the eggs up to a simmering boil (not too vigorously) and set a timer for exactly 5 minutes. (For hardboiled, let it cook for 7-8 minutes).

    Remove from heat and place the eggs in an ice bath or place under running cold water.

    Gently yet firmly tap the eggs to break the shell and peel the eggs under running water or in a water bath (Step 5 and 6 below).

    Tip: tap the bottom of the egg (the wider part) and break open the membrane for easier peeling (see Step 5 below).

    Give the eggs a rinse (to get rid of any remaining shell) (Step 7 below).

    Place the peeled eggs into the marinade and cover with a lid (Step 8 below).

    Place into the fridge for 4-6 hours or overnight, and give the jar a gentle shake every so often to ensure the eggs are coated in the marinade evenly.

    Enjoy the eggs and sauce with a drizzle of sesame oil over steamed rice (Step 9 below).Step by step instructions on how to make Mayak Eggs, with text overlay.

    Cut open Korean Mayak Eggs with sesame seeds on a bed of steamed rice in a bowl.

    How to store

    Store the Korean marinated eggs in the fridge for up to 3 days.

    You can prepare a new batch of soft-boiled eggs and reuse the marinade up to 1 week (as long as it's been kept in the fridge).

    How to serve

    Serve the Mayak Eggs over freshly steamed rice.

    You can drizzle on some sesame oil and sprinkle some toasted sesame seeds prior to serving.

    Add a little seasoned seaweed for extra crunch and texture.

    Or you can enjoy them as a snack on its own.

    My kids like to have the eggs with noodles.

    Or, replace the egg in Bibimbap with this marinated Mayak Egg.

    Marinated Korean style egg in a small dish with soy sauce and chilies.

    Expert tips & FAQs

    Cooking the eggs

    Can I use hardboiled eggs instead of soft-boiled?

    Sure, you can adjust the time of cooking the eggs according to your preference.

    For these eggs, they're typically soft-boiled, similar to Japanese-style Aji Tama (ramen eggs).

    Can I reheat the marinated eggs?

    To reheat the marinated eggs, remove the egg from the marinade and place it into a pot of simmering water for 30-60 seconds.

    Remove the egg from the hot water and drain.

    Place the egg onto the rice and serve with the marinade.

    Note: due to temperature ranges in reheating, the egg may not remain soft-boiled.

    Why do I need to add vinegar to the boiling water?

    The vinegar as an acid helps to congeal the egg white (in the same manner as poaching eggs), and breaks down the shell, making it easier to peel.

    You can omit the vinegar if you like; I've tried it both ways and it works as long as you run the eggs under cold water.

    Tip: fresh eggs can be a little more difficult to peel; use older eggs for easier peeling.

    Can I use a microwave to reheat the eggs?

    No. Don't microwave the boiled egg. The egg may explode.

    Marinade

    How long can I keep the marinade?

    As long as the marinade is kept in the fridge at all times, you can use re-use it up to 1 week.

    After 1 week, it's best to heat up the marinade in a small saucepan until boiling. Then you can serve it with rice.

    Can I use dark soy sauce?

    You can use dark soy sauce if that's what you have on hand; the eggs will be darker in colour. You may need to adjust the amount of soy sauce to your taste.

    Can I omit the chilies?

    Yes, if you can't tolerate spice, you can reduce the amount or omit the chilies.

    What type of jar/container should I use?

    Personally, I prefer using a glass jar/container for marinating the eggs. However, you can use a BPA-free food-safe plastic bag if you prefer.

    Choose a jar that isn't too wide so that the eggs can be submerged in the marinade.

    Other recipes you may like

    Be sure to check out these recipes:

    Spicy Gochujang Eggs in Purgatory

    Korean Braised Potatoes (Gamja Jorim)

    Spicy Korean Tofu in Gochujang Sauce (Dubu Jorim)

    Jjajangmyeon (Korean Noodles in Black Bean Sauce)

    Korean Bibimbap (Mixed Rice)

    Budae Jiggae (Korean Army Stew)

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    Close up of soft-boiled Korean Mayak Eggs on a bed of white rice in a bowl.

    Print Recipe
    5 from 4 votes

    Mayak Eggs (Korean-Style Marinated Eggs)

    These Mayak Eggs are full of flavour and seriously addictive. The soft-boiled eggs are marinated in a Korean spicy, salty and sweet soy-based sauce that pairs deliciously with steamed rice.
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Marinating Time4 hours hrs
    Total Time4 hours hrs 10 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: Asian, Korean
    Servings: 4
    Calories: 115kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    For the marinade:

    • 3 tablespoon soy sauce
    • 2 tablespoon water
    • 2 tablespoon honey or liquid sweetener
    • 1 green onion chopped
    • ½ medium shallot minced
    • 3 garlic cloves minced
    • 1 green serrano chili minced, optional
    • 1 red Thai chili minced, optional

    For the eggs:

    • 4 large eggs
    • enough cold water to cover
    • splash of white vinegar
    Prevent your screen from going dark

    Instructions

    For step-by-step visual photos, refer to body of the blog post.

      Make the marinade:

      • Combine soy sauce, water, honey in a small bowl or jar. Mix well.
      • Tip: if the honey is grainy, heat the mixture up slightly in the microwave for 20 seconds and stir until dissolved.
      • Alternatively, you can combine the soy sauce, water and honey in a small saucepan and heat up until the honey is dissolved. Let the marinade cool to room temperature before proceeding.
      • Add in the chopped green onion, shallot, garlic and chilies.
      • Give everything a stir and set aside.

      Cook the eggs:

      • Place 4 eggs in a small saucepan and cover with enough cold water.
      • Add a splash of white vinegar to the water.
      • Bring the eggs up to a simmering boil (not too vigorously) and set a timer for 5 minutes for soft-boiled; let it cook for 7-8 minutes for hard-boiled.
      • Remove from heat and place the eggs in an ice bath or place under running cold water.
      • Gently yet firmly tap the eggs to break the shell and peel the eggs under running water or in a water bath. The 5-minute soft-boiled eggs will be quite delicate, so handle gently.
      • Tip: tap the bottom of the egg (the wider part) and break open the membrane for easier peeling.
      • Give the eggs a rinse (to get rid of any remaining shell).
      • Place the peeled eggs into the marinade and cover with a lid.
      • Place into the fridge for 4-6 hours or overnight, and give the jar a gentle shake every so often to ensure the eggs are coated in the marinade evenly.
      • Enjoy the eggs and sauce with a drizzle of sesame oil over steamed rice.

      Nutrition

      Calories: 115kcal | Carbohydrates: 12g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 831mg | Potassium: 162mg | Fiber: 1g | Sugar: 10g | Vitamin A: 384IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 1mg

      The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

      Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
      « Cha Gio (Vietnamese Fried Spring Rolls with Taro)
      Flakiest Baked Curry Puffs »

      Reader Interactions

      Comments

      1. Raymund | angsarap.net

        April 27, 2022 at 8:21 pm

        5 stars
        Wow, those eggs are perfectly cooked, reminds me of ramen eggs

        Reply
      2. 2pots2cook

        April 28, 2022 at 2:16 am

        5 stars
        We love trying new things! Love your presentation and will do soon!

        Reply
      3. David @ Spiced

        April 28, 2022 at 4:58 am

        5 stars
        What a fun backstory behind the Mayak eggs name! (It kinda reminds me of 'crack chicken.') Those eggs look perfectly cooked, and that entire meal is making my mouth water. Yes, please!!

        Reply
      4. Ben | Havocinthekitchen

        April 29, 2022 at 4:06 am

        5 stars
        I won't lie - I always feel a bit sceptical about marinated eggs. But I would also admit these look beautiful and quite tasty. I would definitely try with some rice 🙂

        Reply

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

      Primary Sidebar

      About Me

      My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

      Follow Me

      • Facebook
      • Instagram
      • Pinterest
      • RSS
      • YouTube

      Popular Recipes

      Matcha Mille Crepe Cake

      Matcha Crepes

      Matcha Snickerdoodle Cookies

      Matcha con Panna (Matcha with Cream)

      Footer

      ↑ back to top

      About

      About

      Privacy Policy

      Newsletter

      Subscribe for the latest recipes and updates directly to your inbox!

      Contact

      Contact

      Copyright © 2017-2023 Sift & Simmer

      All images and content are copyright protected. Do not use without prior permission.