Korean Mayak Eggs
Mayak eggs are soft-boiled Korean eggs marinated in a savory-sweet soy-based glaze with garlic, sesame, and chili. Their runny yolks and addictive umami marinade make them a perfect side dish or rice topper.
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Mayak eggs are soft-boiled Korean eggs marinated in a savory-sweet soy-based glaze with garlic, sesame, and chili. Their runny yolks and addictive umami marinade make them a perfect side dish or rice topper.
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Bring a pot of water to a boil and gently add the eggs. Cook for exactly 6 minutes for a jammy yolk.
Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Let them cool completely.
While the eggs cool, prepare the marinade. In a mixing bowl, combine soy sauce and water.
Add the finely diced onion, sliced scallions, minced garlic, sliced red chili (if using), and toasted sesame seeds to the bowl.
Stir the marinade ingredients together until well combined.
Peel the cooled eggs and carefully place them into the marinade.
Add the thin lemon slices to the bowl, gently submerging everything in the liquid.
Cover the bowl and refrigerate, allowing the eggs to marinate for at least 6 hours, or ideally for 24 hours for the best flavor.
To serve, slice the eggs in half and place them over a bowl of hot steamed rice. Spoon some of the marinade and aromatics over the top. Garnish with microgreens and crumbled seaweed if desired.
Store marinated eggs in an airtight container in the refrigerator for 3–4 days. Serve cold or gently reheated in the marinade.
Marinated mayak eggs keep for 3–4 days in an airtight container in the fridge. The flavor deepens over time.
Yes. Medium eggs will cook slightly faster (about 5–6 minutes for soft-boiled), so adjust timing accordingly to maintain a runny yolk.
Mayak means 'drug' in Korean, referring to how addictive these savory-sweet marinated eggs are.
Yes. Prepare the soy marinade up to 2 days in advance, then add freshly boiled eggs and let them soak for at least 2 hours before serving.
The recipe is already vegetarian. For vegan, use aquafaba-based egg substitutes or swap in marinated tofu cubes instead.
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