Mayak Eggs (Korean Marinated Eggs)
Mayak eggs are soft-boiled eggs steeped in a savory-sweet soy marinade with garlic, hot peppers, and mirin—a Korean side dish that's equally at home over rice or as a snack.
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Mayak eggs are soft-boiled eggs steeped in a savory-sweet soy marinade with garlic, hot peppers, and mirin—a Korean side dish that's equally at home over rice or as a snack.
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Boil eggs to your desired doneness (typically 6-7 minutes for jammy yolks). Immediately transfer to an ice bath to cool completely.
Roughly chop the hot peppers and add them to a large container.
Thinly slice the red onion and add it to the container.
Grate the garlic cloves into the container.
Pour in the soy sauce, dark soy sauce, white vinegar, mirin, maple syrup, and sesame oil.
Add the MSG and red pepper flakes to the marinade.
Once the eggs are chilled, carefully peel them.
Add the peeled eggs to the container with the marinade.
Top with fresh water until the eggs are fully submerged.
Seal the container and shake gently to combine.
Place in the fridge to marinate for at least 12 hours before serving.
Store marinated eggs in an airtight container in the fridge for up to 5 days; serve cold or at room temperature without reheating.
Marinate for at least 2–4 hours for flavor to develop, or overnight for deeper taste. They'll keep marinating in the fridge for up to 5 days.
Regular soy sauce provides saltiness and umami; dark soy sauce adds deeper color and a slightly thicker, richer mouthfeel to the marinade.
Yes—boil and marinate eggs up to 5 days in advance. Store in an airtight container in the fridge, then peel and serve cold or at room temperature.
Boil for 6–7 minutes: 6 minutes gives a jammy yolk, 7 minutes gives a nearly set yolk with a slight runny center. Ice-bath immediately to stop cooking.
Use honey or maple syrup (1–2 tbsp total) to replace mirin's sweetness, or skip it and increase soy sauce slightly for a less sweet marinade.
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