Savory, umami and delicious, these soy-marinated Korean Mayak Eggs are absolutely addictive! Easy to make and perfect with rice.
Table of contents
We all love quick and easy recipes that are also ridiculously delicious, and these Mayak Eggs are exactly that! Korean soy marinated eggs are the ultimate easy meal that takes only minutes to prepare.
These delicious eggs are soft-boiled and soaked in a delicious marinad of korean soy, garlic, green onions, and chili peppers. So with only a handful of ingredients you can have delicious sweet, umami and slightly spicy eggs!
In Korean, they’re called mayak gyeran (마약계란), which translates to "drug eggs" because they’re so addictive. These marinated eggs are so easy to make, and they get even better the next day after soaking up all the delicious marinade! And I kid you not, they really are so good you can have a dozen in a single meal!
You can enjoy mayak eggs with bowl of white rice, as a side dish, or even as a topping for ramen noodles or Cheesy Tteokbokki or Rose Tteokbokki!
For more quick and easy Korean recipes, check out my 15 Minute Kimchi Udon, Cheesy Kimchi Fries, Easy Creamy Kimchi Pasta, Gochujang Chicken or Kimchi Grilled Cheese.
What Are Mayak Eggs?
Mayak eggs (마약계란) are Korean soy-marinated eggs with a slightly sweet, garlicky, and umami flavor. 마약계란 translates to "drug eggs" and it comes from their addictive taste.
Unlike traditional ramen eggs, these Korean mayak eggs are marinated with corn syrup, sesame, and fresh chili for a sweet and spicy kick. The soft-boiled eggs absorb the marinade, making them packed with flavor in every bite!
Why you'll love this recipe
- Easy to Make – The only cooking in this recipe is boiling the eggs for a few minutes. Then you let them marinate in the soy sauce mixture and have delicious Mayak Eggs with minimal effort!
- Perfectly Soft-Boiled Eggs – This Mayak Gyeran recipe makes the best soft boiled eggs with the perfect creamy yolk.
- Delicious Taste – The marinade is what makes these eggs so addictive! It’s umami, sweet, tangy and savory, with the right amount of spiciness!
- Great for Meal Prep – You can make these eggs in advance and in large batches. Store in an airtight container and enjoy them throughout the week!
Ingredient round-up
- Eggs – I recommend using large farm eggs for the best flavor. Maked sure they’re room temperature eggs to prevent cracking when cooking them.
- Soy sauce – Use light soy sauce or low-sodium soy sauce for the best results.
- Sugar or rice syrup – Adds a slight sweetness and balances the saltiness. You can also use brown sugar, brown rice syrup or corn syrup.
- Garlic & green onions – Use freshly grated garlic and finely chopped green onions.
- Toasted sesame seeds & sesame oil – I highly recommend using both for the delicious flavor. However, if you’re allergic to sesame, it’s okay to leave them out.
- Chili peppers – Optional, but gives the marinade a mild heat. I like to use both red and green chili peppers.
- Mirin (optional) – Adds sweetness to the sauce. Can be replaced with some honey or rice wine vinegar.
How to make this recipe
- Bring a small pot of enough water to a boil. Gently add room temperature eggs and stir in one direction for the first minute to center the egg yolks. Boil for 6 minutes 30 seconds for soft-boiled eggs or 8 minutes for a slightly firmer texture.
- Transfer the eggs to an ice water bath with ice cubes immediately to stop the cooking process. Let them sit for 10 minutes before peeling.
- In a bowl, mix soy sauce, corn syrup, water, garlic, sesame oil, sesame seeds, green onions, and chili peppers.
- Place the peeled eggs into an airtight container and pour the marinade over them, ensuring they are fully submerged. Cover with plastic wrap and refrigerate for at least 6 hours or overnight for deeper flavor.
- Enjoy over white rice with a drizzle of sesame oil, or add them to ramen eggs, salads, or toast!
How to Eat Mayak Eggs
These Korean soy-marinated eggs are incredibly versatile and can be eaten in many different ways:
- Over Steamed White Rice – The classic way to enjoy mayak eggs. I like to add 2-3 eggs and lots of the marinade on top of the rice.
- As a Snack – Enjoy them straight from the fridge for a quick, protein-packed snack.
- With Ramen – Add these Mayak eggs to your favorite ramen for an extra umami kick.
- With Tteokbokki – Add them on top of your favorite rice cake dish, like this Rose Tteokbokki, Cheesy Tteokbokki or Carbonara Tteokbokki.
- In Bibimbap – Mix into your favorite rice bowls for extra flavor.
Pro Tips & Tricks
- Room temperature eggs – This prevents the eggs from cracking when adding to hot water.
- Salt and vinegar – Adding salt and vinegar to the boiling water helps the eggs peel easier.
- Stir – As soon as you add in the eggs, stir for 1 minute clockwise to help center the egg yolk.
- Ice bath – Once they’re done cooking, add the eggs to and ice-water bath. This stops the cooking time, keeping the egg white firm and the center runny yolk perfect.
- Marinate overnight – I recommend marinating the eggs for at least 6 hours. The longer they sit, the deeper the addictive flavors get!
- Store properly – Keep in an air-tight container in the fridge and eat within 3 days.
Frequently asked questions
Yes! You can cook the eggs for 10-12 minutes for fully hard-boiled eggs, but the texture will be firmer.
Stored in an airtight container, they last up to 3 days in the fridge.
I don’t recommend reusing the marinade, but you can eat it with rice or other noodle dishes.
If you enjoyed this recipe, you will love these too:
If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Looking for more mouthwatering recipes? Try this fun and easy Smoked Devilled Eggs recipe!
Recipe
Easy Korean Mayak Eggs: Soy Marinated Eggs (마약계란)
Ingredients
- 8 large eggs
- 1 cup soy sauce
- 1 cup water
- ¼ cup rice syrup (or sugar or corn syrup)
- 1 tablespoon garlic minced
- 2 tablespoons toasted sesame seeds
- 1 tablespoon sesame oil
- ½ white onion medium
- 2 red chili peppers
- 2 green chili peppers
- 5 green onions
- ¼ cup mirin optional
Instructions
- Let the eggs come to room temperature to prevent cracking. Bring a pot of water to a boil and add salt and vinegar. Gently add the eggs and stir in one direction for one minute to help center the yolks.
- Boil for 6 minutes 30 seconds for soft-boiled eggs or up to 8 minutes for firmer eggs with creamy yolks. Transfer immediately to ice water and let cool completely before peeling.
- In a container or bowl, mix soy sauce, sugar, corn syrup and water. Stir in minced garlic, sesame seeds, sesame oil, green onions, red and green peppers.
- Place the peeled eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours or overnight for a deeper flavor.
- Serve as a snack or over rice with a drizzle of marinade. Sprinkle with seaweed flakes for extra umami. Keep refrigerated and consume within three days.
Notes
- Storage: Keep in the fridge in an airtight container for up to 3 days.
Leave a Reply