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Mayak Eggs

Addictive Korean marinated eggs that turn a simple bowl of noodles into something unforgettable with their creamy yolks and savory umami-packed marinade.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 4 hours
Servings: 4 eggs
Course: Appetizer, Side Dish, Snack
Cuisine: Korean
Calories: 70
Ingredients Method Notes

Ingredients
  

Eggs and Marinade
  • 4 large large eggs Use room-temperature eggs for better cooking.
  • 1/2 cup soy sauce Use low-sodium if preferred.
  • 2 cloves garlic, minced Or grate for stronger flavor.
  • 1 tablespoon sesame oil
  • 1 tablespoon sugar Can substitute with honey or maple syrup.
  • 1/2 teaspoon chili flakes Optional, add more for heat.
  • Green onions, for garnish Optional.

Method
 

Preparation
  1. Fill a pot with enough water to cover the eggs by about an inch. Bring to a rolling boil.
  2. Carefully lower eggs into the water and reduce heat to maintain a gentle boil. Cook for about 7 minutes for soft-set yolks.
  3. Remove eggs and transfer immediately to an ice bath for 5–10 minutes to stop cooking.
  4. Gently tap and peel the cooled eggs under running water if necessary.
Marinating
  1. In a bowl, whisk together soy sauce, minced garlic, sesame oil, sugar, and chili flakes until the sugar dissolves.
  2. Place peeled eggs in a jar or airtight container and pour the marinade over them, ensuring they’re fully submerged.
  3. Seal and refrigerate for at least 4 hours; overnight is recommended for deeper flavor.

Notes

For less saltiness, swap half the soy sauce for water or low-sodium dashi. For a sweeter glaze, use mirin instead of sugar. Store marinated eggs in the refrigerator for up to 4 days.