If you haven’t made Korean soy-marinated eggs yet, you’re missing out! These jammy eggs soak up bold, umami-rich flavors and only get better with time.
There’s something about a perfectly soft-boiled egg that just makes sense, but that same egg has been marinated in a salty-sweet, garlicky soy sauce with a gentle kick of chilli? Next-level! These Mayak Eggs (also known as Korean soy-marinated eggs) are my go-to when I want something quick, flavour-packed, and honestly kind of addictive.
I first made these Korean soy sauce eggs on a whim after seeing them in a YouTube video, and it was love at first bite. I never expected them to become a staple, but now I can’t imagine my fridge without a batch ready to go. They’re amazing over warm rice, tucked into a lunchbox, or just cold out of the jar when you need a quick bite. If you’re into bold flavours and low-effort cooking, this one’s going to be right up your alley.
Jump to section: Mayak Eggs
Korean Soy Eggs Ingredients
- For the eggs:
Soft-boiled eggs (just set whites with jammy yolks work best, you can use our air fryer boiled eggs if you want an easy shortcut). - For the marinade:
Soy sauce, rice vinegar, water, and jaggery for that sweet-sour-salty balance.
Aromatics like garlic, ginger, and lemongrass to amp up the flavour. Fresh onion, spring onion (white + green parts), and chopped chillies for heat and freshness. Sesame oil and sesame seeds to finish with that, toasty, nutty, and bold flavors.
Frequently Asked Questions
How long should I marinate the eggs?
For best results, let them soak for at least 5–6 hours, but overnight gives the richest flavour.
Can I reuse the marinade?
Yes, you can reuse it once, just strain it and bring it to a boil before using again. Store it in the fridge.
What does “mayak” mean?
It literally translates to “drug” in Korean, referring to how addictive these eggs are (in the best way!).
Can I use other types of eggs or cook them differently?
Yes! Medium-boiled or even hard-boiled works fine, just adjust based on how jammy you like the yolk.
Richa’s Top Tips
- Nail the egg texture: Aim for soft-boiled with a just-set white and jammy yolk. Start with room-temp eggs and cook for 6–7 minutes in boiling water for perfect results every time.
- Cool before marinating: Let the eggs cool fully before peeling and adding to the marinade, this helps them soak in all that flavour evenly without overcooking.
- Give it time: The longer the eggs sit in the marinade (overnight is ideal), the deeper and better the flavour.
- Flip them once: Gently turn the eggs halfway through the marinating time so they colour and absorb evenly on all sides.
Serving Ideas
- Spoon one (or two!) eggs over warm rice with a splash of the marinade for the ultimate lazy meal.
- Add to a simple ramen or noodle bowl for a savoury upgrade.
- Slice them in half and tuck into sandwiches or wraps for a flavour boost.
- Serve as a side with our sticky chicken or Popcorn Chicken for a deliciously balanced spread.
- Pop one on top of an avocado toast or grain bowl to make breakfast or lunch feel a little fancy.
- Add to meal prep bowls with stir-fried rice, with greens, tofu, or pan-seared mushrooms
Storage Tips
- These marinated eggs store beautifully in the fridge for up to a week, in fact, they get even more flavourful as they sit.
- Always keep them submerged in the marinade in an airtight container. This keeps them juicy and evenly seasoned.
- Avoid freezing, they’ll turn rubbery. Just make a fresh batch when you run out (which happens fast!).
Customisation Ideas
- Want more heat? Add extra red chillies or a dash of gochujang to the marinade.
- No rice vinegar? Swap in apple cider vinegar or even white vinegar in a pinch.
- Play around with aromatics, things like kaffir lime leaves or thinly sliced shallots work beautifully here too.
- Try this marinade with tofu or mushrooms if you want a vegetarian version with similar flavours.
Did You Know?
The name mayak in Korean translates to “drug”, not because there are any actual drugs involved, but because these eggs are just that addictive. Once you’ve had them, it’s almost impossible not to crave more. Originally a popular banchan (side dish) in Korean home cooking, mayak eggs went viral for a reason. They’re easy to make, deeply flavourful, and ridiculously versatile.
These Mayak Eggs are the kind of recipe that quietly becomes a staple. They take barely any time to put together, last all week, and somehow manage to turn a plain bowl of rice into something truly satisfying. If you’re someone who loves bold, punchy flavours with minimal effort, this one’s a keeper.
Try them once, and you’ll probably find yourself making a fresh batch before the first one’s even gone. And if you do, don’t forget to tag me on Instagram @my_foodstory, I’d love to see how you’re enjoying them!
Watch Mayak Eggs Recipe Video
Mayak Eggs | Korean Soy Eggs
Ingredients
- 5 soft boiled eggs
For marinade
- ½ white onion sliced
- 2 red chillies finely chopped
- 1 green chilli finely chopped
- ¼ cup soy sauce
- ¼ cup water
- 1 teaspoon toasted sesame oil
- 2 lemon grass roots chopped
- 2 tablespoons jaggery
- 5 – 6 roughly chopped garlic cloves
- 1 ½ tablespoons rice vinegar
- 1 teaspoon finely chopped ginger
- 2 tablespoons spring onion whites
- ¼ cup spring onion greens
- 2 tablespoons white sesame seeds
Instructions
-
Add the marinade ingredients to a large boil and give a good mix. Slide in the boiled eggs & marinate for 5-6 hours or overnight.5 soft boiled eggs, ½ white onion sliced, 2 red chillies, 1 green chilli, ¼ cup soy sauce, ¼ cup water, 1 teaspoon toasted sesame oil, 2 lemon grass roots chopped, 2 tablespoons jaggery, 5 – 6 roughly chopped garlic cloves, 1 ½ tablespoons rice vinegar, 1 teaspoon finely chopped ginger, 2 tablespoons spring onion whites, ¼ cup spring onion greens, 2 tablespoons white sesame seeds
-
It stays good for a week when refrigerated in an airtight container.
Video
Nutrition
This article was researched and written by Harita Odedra.
The post Mayak Eggs | Korean Soy Eggs appeared first on My Food Story.