Korean Marinated Eggs (Mayak Eggs) Recipe | CookOS

Korean Marinated Eggs (Mayak Eggs)

Name: Korean Marinated Eggs (Mayak Eggs) Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 6 large eggs; water, for boiling; 2 cups ice; 2 cups cold water; 1/2 cup soy sauce; 1/2 cup water; 2 green onions, chopped; 1/2 small onion, chopped; 6 Thai chili peppers, chopped; 4 tbsp honey; 1 tbsp minced garlic; 1 tbsp sesame seeds; cooked rice, for serving; cucumber, for serving

Mayak eggs are soft-boiled eggs marinated in a salty-sweet soy sauce base infused with Thai chilies, green onions, and honey. They're best served over steaming rice and can be made hours ahead, making them ideal for meal prep.

🌍Korean 🏷️Marinated eggs 🏷️Mayak eggs 🏷️Soy sauce 🏷️Soft-boiled eggs Side dish

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Total

21 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

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Ingredients

6 large eggs
water, for boiling
2 cups ice
2 cups cold water
1/2 cup soy sauce
1/2 cup water
2 green onions, chopped
1/2 small onion, chopped
6 Thai chili peppers, chopped
4 tbsp honey
1 tbsp minced garlic
1 tbsp sesame seeds
cooked rice, for servingoptional
cucumber, for servingoptional

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Instructions

1
Bring a pot of water to a boil.
2
Carefully add 6 eggs to the boiling water and cook for exactly 6 minutes for a jammy yolk.
3
While the eggs are cooking, prepare an ice bath by filling a bowl with ice and cold water.
4
Once the 6 minutes are up, immediately drain the hot water and transfer the eggs to the ice bath to stop the cooking process.
5
In a separate large bowl, prepare the marinade by combining soy sauce and water.
6
Add the chopped green onions, chopped onion, and chopped Thai chili peppers to the marinade.
7
Stir in the honey, minced garlic, and sesame seeds. Mix everything together well.
8
Remove the cooled eggs from the ice bath and carefully peel them.
9
Add the peeled eggs to the bowl with the marinade.
10
Gently stir to ensure all eggs are coated in the marinade.
11
Cover the bowl and refrigerate for at least 3 hours, or preferably overnight.
12
When ready to serve, give the eggs one last stir in the marinade.
13
Serve over hot rice, spooning extra marinade over the top.

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Tips & Notes

Pro tips

Use the ice bath immediately after boiling to halt cooking and achieve a creamy, jammy yolk—do not skip this step.
Chop Thai chili peppers finely and leave seeds in for maximum spice; remove seeds for a milder result.
Marinate eggs for at least 2 hours at room temperature, or overnight in the fridge for richer flavor penetration and easier peeling.
Pierce or lightly crack the cooled egg white before marinating to help the soy mixture seep in faster.

Substitutions

Thai chili peppers → gochugaru or red chili flakes (use 1–2 tsp, adjust to taste)
Honey → agave nectar or brown sugar (use equal weight for similar sweetness)
Green onions → white or red onion slices (adds sweetness but loses the fresh onion bite)

Storage & make-ahead

Refrigerate marinated eggs in an airtight container for up to 4 days. Serve cold or at room temperature; no reheating needed.

Common Questions

How do I get soft-boiled eggs with the perfect jammy yolk?

Boil eggs for 6–7 minutes, then immediately transfer to an ice bath to stop cooking. This yields a creamy yolk center while keeping the white fully set.

Can I make mayak eggs ahead of time?

Yes. Marinate the cooled eggs in the soy mixture for at least 2 hours, or refrigerate overnight for deeper flavor. They keep for up to 4 days.

What can I substitute for Thai chili peppers?

Use 1–2 tsp gochugaru (Korean red chili flakes) mixed into the marinade, or 2–3 sliced serrano peppers for similar heat and flavor.

Is this recipe spicy?

Yes, six Thai chili peppers make it moderately to quite spicy. Reduce to 3–4 peppers for mild heat, or omit seeds to lower intensity.

Can I scale this recipe?

Yes. Keep the soy sauce-to-water ratio at 1:1 and adjust honey proportionally (1 tbsp per cup marinade). Scale marinade volume to cover all eggs completely.