Mayak Eggs (Korean Marinated Eggs)
Mayak eggs are soft-boiled Korean eggs marinated in a sweet and savory soy-honey mixture with garlic and onion. The 6-hour marinade transforms simple eggs into an intensely flavored, addictive side dish.
Mayak eggs are soft-boiled Korean eggs marinated in a sweet and savory soy-honey mixture with garlic and onion. The 6-hour marinade transforms simple eggs into an intensely flavored, addictive side dish.
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In a bowl or a container, add the marinade ingredients and mix to combine, ensuring all the honey is scraped from the bottom.
Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes (or 10 minutes for hard-boiled eggs). Prepare a large bowl of ice water.
When the timer goes off, immediately transfer the eggs to the ice water bath. Allow the eggs to cool completely, for at least 5-10 minutes.
Gently peel the eggs and add them to the marinade. Cover tightly and store in the refrigerator overnight, or at least 6 hours.
To serve, place the egg over a bed of rice and garnish with green onion, seaweed flakes, and/or sesame oil to your preference. These eggs serve as an excellent garnish over a bowl of noodles as well. Enjoy!
Store mayak eggs in their marinade in an airtight container in the refrigerator for up to 5 days. Serve cold or at room temperature.
Mayak eggs keep for up to 5 days in an airtight container in the marinade.
Yes. Prepare the marinade and boil the eggs up to 1 day ahead, then combine and refrigerate for at least 6 hours before serving.
Boil room-temperature eggs for 6–7 minutes for a jammy yolk. Cool immediately in ice water to stop cooking.
Yes. Corn syrup, oligo syrup, or brown sugar work equally well. Use the same 1/4 cup amount.
Yes, as long as you use vegetarian soy sauce. They contain no meat or fish.
