Mayak Eggs (Drug Eggs)

Mayak gyeran went viral in Korea a couple 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.

“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. But I think that you will find it very addictive.

This isn’t exactly a traditional dish to begin with, but I just wanted to note that my recipe is not traditional at all. I have to be honest- I didn’t like mayak eggs the first time I followed a recipe to try it. But I really liked the idea and thought I could come up with something that suits my tastes better. One of my best friends also suggested adding cilantro, and now I’ll never make it any other way. 

Pro tip:

Do not add any sesame oil to the marinade! Don’t get me wrong, 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. 

Mayak Eggs (Drug Eggs)

Soy sauce marinated eggs
5 from 16 votes
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 6 hours
Cuisine Korean

Ingredients
  

  • 8 eggs boiled to your preference
  • 1 tbsp white vinegar
  • 1 tsp kosher salt

Marinade

  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1/4 cup plum extract or any sweetener you prefer
  • 4 garlic cloves minced
  • 3 green onions chopped
  • 1 jalapeno chopped
  • 4 red thai chili peppers chopped, optional
  • 1/4 cup cilantro
  • 1/4 tsp black pepper
  • 1 tbsp furikake
  • 1 tsp sesame seeds `
  • 1 tsp fish sauce
  • sesame oil as needed

Instructions
 

  • In a pot, bring enough water to cover 8 eggs to a boil then add vinegar and salt. You can skip the vinegar and salt if you want to, but this is my foolproof way of peeling the shells off easily
  • 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.
  • Immediately place the eggs in an ice bath to stop the cooking until they have completely cooled.
  • Mix all the sauce ingredients together. I highly recommend using plum extract as your sweetener. This is my preferred sweetener for most dishes, since it is much more complex in flavor and can be made at home.
  • Carefully peel the eggs. They should 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
Keyword Korean

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This Post Has 16 Comments

  1. Anonymous

    5 stars
    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!

  2. Susie

    5 stars
    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.

  3. Erica

    5 stars
    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

  4. Parkgew

    5 stars
    Love this recipe! Always a clean bowl club with it!

  5. Sommer Sanders

    5 stars
    Obsessed with this drunken eggs recipe it adds so much to my simple rice dishes and a must have in the home!!

  6. Shelly Tran

    5 stars
    It’s currently sitting in the fridge, so excited to have it for breakfast tomorrow!

  7. Ashley Jang

    5 stars
    Whenever I get bored of cooking, I make this. It’s easy, delicious and so addicting *drool*

  8. abe

    5 stars
    This mayak eggs recipe hits the spot everytime!!! thank you for sharing bomb recipes! I posted his on my IG and other people wanted the recipe, pointed them to yours!

  9. @lyeee

    5 stars
    My favorite recipe. These eggs come out really delicious especially over a hot bowl of rice

  10. Jackie

    5 stars
    My husband and I love these eggs! It goes perfect with everything. We like eating it with rice or noodles or by itself. It has a great umami taste to it! @xj.tomx

  11. Anonymous

    5 stars
    Very addictive, thank you for sharing so many recipes
    -sheshika

  12. Thienan

    5 stars
    I have become absolutely addicted to Mayak Eggs and your recipe is a staple in our home. The flavors are an egg-stravaganza! They are simply little bites of joy. I love the spicy kick and savory yummy-ness. Highly recommend this recipe for everyone to try! Thanks for sharing, @annie_j0h

  13. Yaozab

    5 stars
    My go to egg recipe! Love your stuff Stella 🙂

  14. Anne

    5 stars
    This is my go to recipe when I’m too lazy to meal prep. It’s so simple, but so tasty and addictive! If you follow her tip for foolproof eggs, the shells really do come off easily, so don’t forget the salt and vinegar! I like adding some of the sauce to the rice along with sesame oil for a delicious lunch! Yum! <3 annekim4

  15. Alejandra

    5 stars
    This recipe is so good! It’s easy, quick and delicious! One of the first recipes I made from you. @alejandrameliton

  16. @alejandrameliton

    5 stars
    This was the recipe that made me start following you! After making this, I was hooked on these eggs. I have done quite a few of your recipes but this one is so easy, quick and delicious! @alejandrameliton

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Hi, I'm Stella!

I come from a multicultural background, and cooking has been one of the best ways for me to stay connected to my heritage. My recipes are tried and tested, many of them passed down through family. I hope you enjoy these recipes as much as we do!

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