Korean Marinated Eggs (Mayak Eggs) are soft-boiled eggs cured in a sweet and savory soy-based marinade infused with garlic, sesame, and fresh chili. The contrast between the runny yolk and firm egg white makes them an addictive Korean banchan.
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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!
Store marinated eggs in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature; do not reheat.
Boil for 6-7 minutes to achieve a jammy, runny yolk. Start timing after the water reaches a rolling boil for consistency.
Yes. Marinate the peeled eggs in the soy mixture for 2-24 hours in the refrigerator. They taste best after 4-6 hours.
Use honey, agave, or regular sugar (use slightly less). The sweetness level will vary slightly but the flavor remains similar.
Yes, use 1/2 to 1 tsp gochugaru for heat and flavor, though fresh chili provides more texture and brightness.
This recipe yields 4 marinated eggs, typically serving 2-4 as a banchan (side dish) depending on portion size.
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