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Mayak eggs went viral in Korea a few years ago- I remember seeing it everywhere for quite a while. Some of my non-Korean friends were even asking me about it, but I had never actually made it before.
It’s basically a soy sauce marinated egg that is boiled to your preference, and it’s actually so addicting!
“Mayak” means drugs and it is meant to describe how addictive this dish is. Don’t worry, there aren’t any actual drugs in this recipe. It’s really easy to make, you just have to be patient and let it marinate before you can eat it.
Ingredients
- Eggs- boiled to your preference. I will provide boiling times for soft jammy eggs vs. hard boiled eggs in the recipe card below. You will also need salt and vinegar to boil the eggs.
- Marinade– soy sauce, water, sweetening syrup, black pepper, & sesame seeds.
- Aromatics- garlic, green & red chili pepper, green onion, & cilantro (cilantro is not traditional, I just really like it in my mayak eggs).
- Sesame oil- I prefer to drizzle this over my eggs as needed instead of putting it into the marinade, because sesame oil starts to taste weird when it’s been sitting in a marinade.
- Roasted seaweed– you can also use furikake here if you prefer! This will add a bit more umami to your mayak eggs, especially over fresh steamed rice.
Pro tip
Do not add any sesame oil to the marinade! I LOVE sesame oil, but it tastes funky when it has been sitting in a marinade over some time. I prefer the way sesame oil tastes when it is freshly added to a dish right before serving. Drizzle some sesame oil over your mayak eggs as you eat them for the best results.
How to store
If you hard boil your eggs (solid yolks), they can last in the fridge for up to 7 days.
If you soft boil your eggs (jammy yolks), they can last in the fridge for up to 2 days.
Store in the fridge together with the marinade according to how you’ve prepared your eggs. Just make sure that the eggs are refrigerated within 2 hours of boiling them, and never leave eggs out at room temperature for more than 2 hours.
More egg recipes
If you like this recipe, try some of my other banchan recipes using eggs!
Mayak Eggs (Drug Eggs)
Ingredients
- 6-8 eggs, boiled to your preference
- 1 tbsp white vinegar
- sesame oil, as needed
- roasted seaweed or furikake
Marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup rice syrup, or honey, corn syrup, sugar
- 1/4 tsp black pepper
- 3 garlic cloves, minced
- 2 green onions, chopped
- 1 jalapeno, chopped
- 1 red chili pepper, chopped
- 1 tsp sesame seeds
- 1/4 cup cilantro, optional
Instructions
- In a pot, bring enough water to cover 6-8 eggs to a boil then add vinegar
- Boil your eggs to your liking. I like runny yolks, so I bring my eggs to room temp and then gently drop them in the boiling water for exactly 6 minutes. But NOT a rolling boil. That much heat and movement may cause the eggs to break and leak. A little breakage is ok, but if your egg starts to leak then the heat is too high.*for hard boiled eggs, boil for 12 minutes
- Immediately place the eggs in an ice bath to stop the cooking until they have completely cooled.
- Mix all the marinade ingredients together
- Carefully peel the eggs. If you soft boiled them, they will be squishy (not too firm) to the touch, so be gentle.
- Pour the sauce over the eggs in an air tight container and refrigerate over night.
- When ready to eat, drizzle over a little sesame oil and serve with rice and roasted seaweed or furikake.
Nutrition information is automatically calculated, so should only be used as an approximation.
This was the first recipe I’ve ever tried from you. I saw this recipe on IG as I was scrolling through. I tried it and it was so good I followed you since and tried your other recipes and it’s always so good. Keep going Stella!
SO SO GOOOD. It’s so quick and easy to make and so yummy. I always have to pack lunch when I go to work so Stella’s recipes have been coming in so clutch. Love eating this one with rice, seaweed, and kimchi.
Hi Stella! This is one of the first recipes I tried after discovering you on tiktok during Covid! I loved how easy and delicious this side dish was and it became an immediate addition to my rotation of banchan! Nearly 3 years later and I still make this at least twice a month :-). To anyone reading this, this is your sign to go make it! Thank you for sharing your knowledge with us, looking forward to your new recipes and content! <3
Love this recipe! Always a clean bowl club with it!
Obsessed with this drunken eggs recipe it adds so much to my simple rice dishes and a must have in the home!!
It’s currently sitting in the fridge, so excited to have it for breakfast tomorrow!