Mayak Eggs are soft-boiled eggs marinated in a savory-sweet soy sauce with sesame oil, garlic, and jalapeño that infuse the whites and yolks with bold Korean flavor. They're an ideal make-ahead snack or banchan side dish.
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In a large, sealable container, combine the soy sauce, water, and cane sugar. Stir to dissolve the sugar.
Stir in the sesame oil and toasted sesame seeds.
Finely dice the yellow onion, green onions, jalapeño, and red bell pepper. Add them to the marinade.
Using a garlic press, mince the garlic cloves directly into the marinade.
Chop the cilantro and add it to the container. Stir all the marinade ingredients together.
To prepare the eggs, bring a pot of water to a boil. Add a pinch of salt and a splash of white vinegar.
Carefully lower the eggs into the boiling water and cook for exactly 7 minutes for a jammy yolk. Immediately transfer to an ice bath to stop the cooking.
Once cool, peel the eggs and gently place them into the marinade.
To ensure the eggs stay submerged, you can place a paper towel over the top, pressing it down into the liquid.
Seal the container and refrigerate for at least 24 hours before serving.
Store marinated eggs in an airtight container in the refrigerator for up to 5 days; serve cold or at room temperature.
Marinated eggs store in an airtight container in the refrigerator for up to 5 days. The flavor deepens over time.
Yes. Shell color doesn't affect taste or cooking time; use any size large eggs you prefer.
Mayak means 'drug' in Korean slang—named for how addictive these eggs are.
Boil eggs for 6–7 minutes, then immediately ice bath them. A 6-minute boil yields a jammy yolk; 7 minutes is slightly firmer.
Swap eggs for marinated tofu cubes, but cooking time and texture will differ significantly.
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