Korean Marinated Eggs

Korean marinated eggs, or mayak eggs, have a luscious, jammy, golden interior and are immersed in a sweet, spicy, and savory soy sauce combination. Discover how to prepare Korean marinated eggs to eat with noodles, rice, or whatever else your taste buds desire!

Mayak eggs, also known as “Mayak Gyeran” (마약계란), are marinated eggs made in Korea using soy sauce, garlic, chiles, and sesame seeds. They are soft-boiled and marinated. Because they are so very tasty, the term “mayak eggs” literally translates to “drug eggs.” 

In order to have a tasty and wholesome breakfast throughout the week ( along with a few slices of Artisan Sourdough Bread Recipe ), I prefer to make Korean Marinated Eggs on Sunday night. All you need to make the finest breakfast ever is a large bowl of steaming rice and some seaweed! These eggs are kept well in the refrigerator for three to four days.

Korean Marinated Eggs

  • Preparation Time: 10 minutes
  • Cooking Time: 6 minutes (for boiling the eggs)
  • Inactive Time: 3 hours (for marinating)
  • Total Time: 3 hours 16 minutes

For 6 Servings

Author: Chris

Total time: 12 hours (including marinating time)

Ingredients:

Ingredients:

  • 6 large eggs
  • 1 cup soy sauce
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 1/2 small onion, thinly sliced
  • 2 green onions, chopped
  • 1 red chili pepper, sliced (optional)
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds

Steps:

  1. Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil and let simmer for 7 minutes for soft-boiled eggs. For harder yolks, cook for an additional 2-3 minutes. Remove the eggs and place them in an ice bath to cool. Peel the eggs once they are cool enough to handle.
  2. Prepare the Marinade: In a bowl, combine soy sauce, water, sugar, rice vinegar, minced garlic, sliced onion, green onions, and red chili pepper. Stir until the sugar is dissolved. Add sesame oil and toasted sesame seeds to the mixture.
  3. Marinate the Eggs: Place the peeled eggs in a resealable plastic bag or a container. Pour the marinade over the eggs, ensuring they are fully submerged. Seal the bag or cover the container and refrigerate for at least 12 hours. The longer you marinate, the more intense the flavor.
  4. Serve: Once marinated, remove the eggs from the marinade and cut them in half or quarters. Serve them over rice, noodles, or as a standalone snack.

Steps:

Notes:

  1. If you prefer spicier eggs, add more red chili pepper or a dash of chili oil to the marinade.
  2. These eggs can be stored in the refrigerator for up to 3 days in the marinade.
  3. Use the leftover marinade as a sauce for other dishes, such as stir-fries or grilled vegetables.

Nutrition Facts (per serving):

  • Calories: 70 kcal
  • Sugar: 1 g
  • Sodium: 350 mg
  • Fat: 5 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 3.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 6 g
  • Cholesterol: 186 mg

#KoreanMarinatedEggs #MayakEggs #TalesOfAKitchen

These Korean Marinated Eggs are not just a tasty treat; they represent the essence of simple yet powerful Korean cooking. For more delightful recipes, check out Tales Of A Kitchen and discover a world of culinary adventures.

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Korean Marinated Eggs

Korean Marinated Eggs

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  • Author: TalesOfaKitchen
  • Prep Time: 10 minutes
  • Inactive Time: 3 hours (for marinating)
  • Cook Time: 6 minutes (for boiling the eggs)
  • Total Time: 3 hours 16 minutes
  • Yield: 6 Servings 1x
  • Category: Asian Food

Description

The Korean Marinated Eggs will quickly become your favorite side dish for breakfast, lunch, and even supper. So prepare your rice with Tales Of A Kitchen!


Ingredients

Scale
  • 6 large eggs
  • 1 cup soy sauce
  • 1 cup water
  • 1/2 cup sugar
  • 1/4 cup rice vinegar
  • 3 cloves garlic, minced
  • 1/2 small onion, thinly sliced
  • 2 green onions, chopped
  • 1 red chili pepper, sliced (optional)
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Boil the Eggs: Place the eggs in a pot and cover them with water. Bring to a boil and let simmer for 7 minutes for soft-boiled eggs. For harder yolks, cook for an additional 2-3 minutes. Remove the eggs and place them in an ice bath to cool. Peel the eggs once they are cool enough to handle.
  2. Prepare the Marinade: In a bowl, combine soy sauce, water, sugar, rice vinegar, minced garlic, sliced onion, green onions, and red chili pepper. Stir until the sugar is dissolved. Add sesame oil and toasted sesame seeds to the mixture.
  3. Marinate the Eggs: Place the peeled eggs in a resealable plastic bag or a container. Pour the marinade over the eggs, ensuring they are fully submerged. Seal the bag or cover the container and refrigerate for at least 12 hours. The longer you marinate, the more intense the flavor.
  4. Serve: Once marinated, remove the eggs from the marinade and cut them in half or quarters. Serve them over rice, noodles, or as a standalone snack.

Notes

  1. If you prefer spicier eggs, add more red chili pepper or a dash of chili oil to the marinade.
  2. These eggs can be stored in the refrigerator for up to 3 days in the marinade.
  3. Use the leftover marinade as a sauce for other dishes, such as stir-fries or grilled vegetables.

Nutrition

  • Calories: 70 kcal
  • Sugar: 1g
  • Sodium: 350mg
  • Fat: 5g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 6g
  • Cholesterol: 186mg

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