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These Mayak Eggs are soft boiled to jammy perfection, then marinated overnight in a deliciously sweet & umami-rich sauce! Perfect with some rice, seaweed, and a generous drizzle of toasted sesame oil.
Why I Love This Recipe
- Rice thief- The term “rice thief” describes dishes that are so delicious and addictive that they encourage people to eat more rice than they normally would, just like my Spicy Raw Marinated Crab (Yangnyeom Gejang).
- Simple ingredients– It’s so easy to make with ingredients I always have in my pantry and fridge!
- Versatile– Enjoy them as a side dish with rice, for breakfast, or as a topping for ramen.
- Make-ahead– If you like your eggs hard-boiled, these can last in the fridge for up to a week! For you jammy yolk lovers, it’s still make-ahead friendly, but only holds for 2 days in the fridge.
What are Mayak Eggs?
Mayak Eggs are Korean marinated eggs that are soft-boiled and marinated overnight in a flavorful soy-based sauce. The marinade typically includes soy sauce, garlic, chili, sesame oil, and a touch of sweetness, creating a perfect balance of sweet, spicy, and umami-rich flavors.
These eggs went super viral in Korea a few years ago- I remember seeing it everywhere for while. I LOVE eggs, so I of course made some and I can totally see how it got its name.
“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!
Mayak Eggs Ingredients
- Eggs- boiled to your preference. I will provide boiling times for soft jammy eggs vs. hard boiled eggs.
- Marinade– soy sauce, water, honey, black pepper, & sesame seeds.
- Aromatics- garlic, red & green chili pepper (Thai chiles for extra spice), green onion, & cilantro (not traditional, I just really like it).
- 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.
- Sesame seeds- you can also use furikake here if you prefer! This will add a bit more umami to your mayak eggs.
How to Make Mayak Eggs
Bring enough water to cover 6-8 room temperature eggs to a boil. For jammy eggs, boil for 6 minutes. For hard boiled eggs, boil for 12 minutes.
While the eggs are boiling, finely chop garlic, green onion, chili peppers, and cilantro (optional).
Combine all the chopped veggies, soy sauce, honey, water, sesame seeds, and black pepper in an air tight container.
Place the eggs into an ice bath immediately after they are done boiling. Leave it for 2-3 minutes to cool, then peel off the shells.
Carefully drop the peeled eggs into the sauce, then marinate overnight (at least 8 hours) in and airtight container.
Recipe Tips
- Do Not Add Sesame Oil to the Marinade! It tastes funky when it has been sitting in a marinade over some time, and can cause your eggs to go bad faster. Instead, drizzle some sesame oil over your mayak eggs when serving.
- If You Have a Hard Time Peeling Boiled Eggs- try adding a little salt and vinegar to the boiling water. They won’t make your eggs taste any different, but they can help with peeling the shells more easily.
- Choose the Right Eggs– with these current egg prices, you might as well get the pasture-raised eggs. They typically have darker, creamier yolks compared to conventionally raised eggs!
Serving Suggestions
- Over Steamed Rice– Serve on a bed of warm steamed rice with roasted seaweed, drizzling some sesame oil to your liking.
- With Ramyeon– Add as a topping for ramyeon. Their soft, jammy yolk complements the rich broth and noodles perfectly.
- As a Snack– Enjoy on their own as a quick and delicious snack or appetizer.
- In a Salad– Slice mayak eggs and add them to a simple salad, like a Korean Bok Choy Muchim, to add protein and some richness.
Storing
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 in an air tight container, submerged in the marinade. Make sure that the eggs are refrigerated within 2 hours of boiling them, and never leave cooked eggs out at room temperature for more than 2 hours.
Frequently Asked Questions
Yes and no, it depends. If you want to reuse the marinade for another batch, I only recommend doing this once and ONLY if you made it with hard boiled eggs.
If you soft boiled your eggs, it’s best to stay on the safe side and only reuse the marinade as a stir fry or braising sauce. You can only reuse it if you cook it.
If you hard boiled your eggs (solid yolks), they can last in the fridge for up to 7 days.
If you soft boiled your eggs (jammy yolks), they can last in the fridge for up to 2 days.
For the best flavor, marinate the eggs for at least 6-8 hours, but they can marinate 24 hours and longer for an even deeper flavor.
Yes! Mayak Eggs are a great make-ahead dish. You can prepare them the night before and marinate them in the fridge over night. They’ll be ready to enjoy the next day.
To add some heat, you can add gochujang (Korean chili paste) and/or gochugaru (Korean chili flakes) into the marinade. You can also use spicy sesame oil instead of regular sesame oil. Adjust the amount to your preferred spice level.
Easy Korean Egg Recipes
Korean people LOVE eggs! There are so many egg side dishes you can choose from. Some that are in heavy rotation in my house are zucchini fritters (hobak jeon), rolled omelette (gyeran mari), and egg battered cod (daegu jeon).
Try these Korean Egg Recipes
If you tried this Mayak Eggs recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Mayak Eggs (Korean Marinated Eggs)
Ingredients
- 6-8 eggs, room temperature
- sesame oil, as needed
Marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup honey, or rice syrup
- 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.Tip: if you have a hard time with peeling eggshells, try adding little salt and vinegar to the water.
- Gently drop your eggs into the boiling water. For jammy yolks (soft boiled eggs), boil for 6 minutes. For hard boiled eggs, boil for 12 minutes.Tip: it's best if your water is not at a super 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.
- Meanwhile, start chopping the garlic, green onion, chili peppers, and cilantro (if using). Mix all the marinade ingredients together into an air tight container.
- Immediately place the eggs in an ice bath to stop the cooking until they have completely cooled, about 2-3 minutes.
- Carefully peel the eggs. If you soft boiled them, they will be squishy to the touch, so be gentle.
- Gently submerge the eggs in the marinade, then cover and refrigerate over night (in an air tight container).
- When ready to eat, drizzle over a little sesame oil and serve with rice and roasted seaweed or furikake.
Notes
- Do Not Add Sesame Oil to the Marinade! It tastes funky when it has been sitting in a marinade over some time, and can cause your eggs to go bad faster. Instead, drizzle some sesame oil over your mayak eggs when serving.
- If You Have a Hard Time Peeling Boiled Eggs- try adding a little salt and vinegar to the boiling water. They won’t make your eggs taste any different, but they can help with peeling the shells more easily.
- Choose the Right Eggs– with these current egg prices, you might as well get the pasture-raised eggs. They typically have darker, creamier yolks compared to conventionally raised eggs!
- Soft Boiled Eggs will last in the fridge for up to 2 days. Hard Boiled Eggs will last in the fridge for up to 7 days.
- To make it spicy, you can add gochujang (Korean chili paste) and/or gochugaru (Korean chili flakes) into the marinade. You can also use spicy sesame oil instead of regular sesame oil.
Nutrition
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!
Whenever I get bored of cooking, I make this. It’s easy, delicious and so addicting *drool*
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!
My favorite recipe. These eggs come out really delicious especially over a hot bowl of rice
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!
Very addictive, thank you for sharing so many recipes
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
My go to egg recipe! Love your stuff Stella 🙂
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
This recipe is so good! It’s easy, quick and delicious! One of the first recipes I made from you.
eggs-cellent!
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!