Name: Mayak Eggs (Korean Marinated Eggs) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 4 h 20 min
Cuisine: Korean
Ingredients: 6 large eggs; Vinegar (optional, for boiling eggs); ¼ medium yellow onion, finely chopped (about ⅓ cup); 3 cloves garlic, minced (about 2 tablespoons); 1 stalk green onion, sliced; 1 chili pepper, finely chopped or sliced (optional for spice); 1 tablespoon toasted sesame seeds; 10 tablespoons low sodium soy sauce (½ cup + 2 tablespoons); 5 tablespoons honey (rice syrup or corn syrup are fine substitutes); ¼ cup water

If you’ve ever found yourself craving something a bit special to jazz up your meals, let me tell you about this Mayak Eggs (Korean Marinated Eggs) Recipe. These little gems are silky, flavorful, and totally addictive—perfect as a snack, a ramen topper, or just a protein-rich nibble anytime you want. What makes them so unique is the marinade, packed with savory, sweet, and slightly spicy notes that seep into the eggs over time, creating magic in every bite.

I’ve made these eggs several times for both casual dinners and when friends drop by unexpectedly, and they’re always a hit. They hold up well in the fridge, so you can prep them ahead, making your meal prep hassle-free. Trust me, once you get a taste of these Mayak Eggs (Korean Marinated Eggs) Recipe, you’ll want to keep a batch on hand at all times!

Ingredients You’ll Need

This recipe strikes the perfect balance between umami and sweet with hints of garlic and a slight crunch from sesame seeds. The ingredients might sound simple, but together they create something really special. When shopping, fresh garlic and a good quality soy sauce can totally elevate your marinade.

Large eggs: I always go for the freshest eggs you can find; they peel better and taste richer.
Vinegar (optional): Adding a splash when boiling eggs helps make peeling easier—life-saver, trust me!
Yellow onion: Finely chopped to add a subtle sweetness and depth to the marinade.
Garlic cloves: Fresh and minced for that punch of flavor that really infuses over time.
Green onion: Sliced thinly to add some brightness and color contrast.
Chili pepper (optional): Use fresh if you want a gentle heat—is great if you like just a hint of spice.
Toasted sesame seeds: These add a lovely nutty aroma and a little texture.
Soy sauce (low sodium recommended): The salty backbone of the marinade, low sodium gives control over saltiness.
Honey (or rice syrup/corn syrup): Sweetness counters the savory, creating that addictive flavor combo.
Water: Helps balance the marinade so it’s not overwhelmingly salty or sweet.

Variations

I love that the Mayak Eggs (Korean Marinated Eggs) Recipe is so flexible. I’ve experimented with different sweetness levels and spice, and it’s easy to tweak to match your mood or what’s in the pantry. Don’t be afraid to make it your own!

Spicy twist: Adding extra chili or a touch of gochugaru (Korean red pepper flakes) for that authentic Korean kick.
Garlic-heavy: If you adore garlic like I do, double the amount for a bolder punch.
Less sweet: Cut back on honey or swap out for maple syrup for a different but delightful flavor profile.
Herb-infused: Try adding a slice of ginger or a few sprigs of fresh herbs like cilantro or mint for freshness.
Vegan option: While traditional Mayak Eggs obviously use eggs, you can marinate firm tofu similarly to enjoy the marinade flavors.

How to Make Mayak Eggs (Korean Marinated Eggs) Recipe

Step 1: Perfect Boil Your Eggs

Start by gently placing your eggs into boiling water. I like to add a splash of vinegar here because it helps with peeling later—no one wants frustrated egg peeling! Boil for exactly 7 minutes if you like that jammy yolk that’s essential for Mayak Eggs. After boiling, immediately transfer the eggs to an ice bath; this stops cooking and makes peeling so much easier. This step really sets you up for success.

Step 2: Make the Marinade

While the eggs cool, mix your marinade ingredients in a bowl — soy sauce, honey (or syrup), water, garlic, onion, green onion, chili pepper if you like spice, and toasted sesame seeds. Stir until the honey dissolves completely. This blend is the heart of the Mayak Eggs (Korean Marinated Eggs) Recipe and gives those eggs unforgettable flavor.

Step 3: Peel and Marinate

Once your eggs are cool, peel them gently. I find running the eggs under cold water while peeling makes it easier to remove the shell perfectly without gouging the white. Place the peeled eggs in a container and pour the marinade over them, making sure the eggs are fully submerged. Refrigerate for at least 12 hours — overnight is ideal. The longer they sit, the more intense and delicious the flavor.

How to Serve Mayak Eggs (Korean Marinated Eggs) Recipe

Mayak Eggs (Korean Marinated Eggs) Recipe - Recipe Image

Garnishes

When I serve Mayak Eggs, I like to sprinkle them with extra toasted sesame seeds and some thinly sliced green onions for freshness. A tiny drizzle of sesame oil on top adds a lovely aroma. If you’re feeling fancy, a small pinch of flaky sea salt brings out the sweetness even more!

Side Dishes

These eggs pair beautifully with steamed rice, kimchi, or a bowl of hot ramen—classic Korean combos! You can also toss them into a green salad or grain bowl for a protein boost. Whenever I’m throwing together a quick lunch, these eggs instantly make it feel like I put in effort.

Creative Ways to Present

For special gatherings, I like to slice the eggs in half and serve them on a pretty platter with microgreens scattered around. They look fancy but are so easy to prepare, and guests love dipping them in a little extra marinade. Another idea is to skewer them with some pickled veggies for a vibrant appetizer.

Make Ahead and Storage

Storing Leftovers

I keep my marinated eggs submerged in their marinade in a sealed container in the fridge. They last up to 5 days perfectly, which is great because I actually eat them straight from the fridge as a quick bite throughout the week. Always use a clean utensil to avoid contaminating the marinade!

Freezing

Freezing these eggs isn’t something I recommend because the texture of eggs changes upon thawing. I’ve tried it once, and the whites got a bit rubbery and watery. For best taste and texture, keep them refrigerated fresh instead.

Reheating

Reheating isn’t usually needed since these eggs are served cold or room temperature, but if you want to warm them slightly, I recommend gently bringing them to room temp by leaving them out for 15 minutes. Avoid microwaving as it changes the texture and flavor.

FAQs

How long should I marinate the eggs for the best flavor?

For the best flavor, marinate your eggs for at least 12 hours in the fridge, though overnight (about 24 hours) is ideal. This allows the marinade to fully penetrate the eggs, giving you that rich, savory, and slightly sweet taste that defines Mayak Eggs.
Can I use hard-boiled eggs instead of soft boiled?

You can definitely use hard-boiled eggs if you prefer firmer yolks, but the classic Mayak Eggs are known for their soft, slightly runny yolks that soak up the marinade beautifully. Hard-boiled eggs will absorb the flavor but won’t have the same silky texture.
Is it okay to add chili flakes instead of fresh chili for spice?

Absolutely! Chili flakes or Korean gochugaru both work well to add spice if you don’t have fresh chilies on hand. They blend easily into the marinade and provide a nice kick without overwhelming the other flavors.
How long do Mayak Eggs keep in the refrigerator?

Stored properly in the marinade and a sealed container, Mayak Eggs will keep fresh for up to 5 days in your fridge. After that, the texture and flavor might start to decline, so I recommend finishing them within that timeframe for the best experience.
Can I make Mayak Eggs without soy sauce?

Soy sauce is essential for that signature umami flavor in Mayak Eggs, but if you need a substitute, tamari or coconut aminos can work as alternatives. Just keep in mind the taste might shift slightly, but it’ll still be delicious!

Final Thoughts

Honestly, Mayak Eggs (Korean Marinated Eggs) Recipe has become a staple in my kitchen, not just for its incredible flavor but also because it’s so easy to prep ahead and keep around. Whether you add them to ramen, salads, or enjoy them straight up, they brighten any meal with minimal effort. Give this recipe a go—you might end up loving them as much as I do!