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Mayak Eggs (Korean Soy Marinated Eggs)

Soft-boiled eggs with jammy yolks marinated in a sweet-savory soy sauce blend with garlic, chilies, and sesame—irresistibly addictive Korean banchan.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinating 4 hours
Total Time 25 minutes
Servings: 6 eggs
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Korean
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Eggs and Boiling
  • 6-8 large eggs room temperature
  • 1 tbsp white vinegar for boiling
  • 1 tsp salt for boiling
Marinade
  • 0.5 cup soy sauce
  • 0.5 cup water
  • 0.25 cup honey or sugar/syrup
  • 4-6 cloves garlic minced
  • 2-3 green onions chopped
  • 1-2 chili peppers diced
  • 1 small onion diced, optional
  • 1 tbsp toasted sesame seeds
  • 1 tbsp sesame oil optional

Equipment

  • Saucepan
  • Large bowl or ice bath
  • Airtight jar or container
  • Slotted spoon

Method
 

  1. Boil eggs in salted, vinegared water for 6-7 minutes. Shock in ice bath, then peel.
  2. Mix all marinade ingredients in a jar until honey dissolves.
  3. Add peeled eggs to marinade, ensuring submersion. Refrigerate 4+ hours or overnight.
  4. Halve eggs to serve, drizzle with marinade, and garnish as desired.

Notes

Best flavor after overnight marinate. Adjust chilies for spice preference. Keeps 5-7 days refrigerated.