Mayak Eggs (Korean Marinated Eggs)
Dive into the world of flavor with these irresistible Mayak Eggs, a delightful Korean treat that’s sure to steal the spotlight on your table! Marinated in a savory blend of soy sauce, garlic, and a hint of sesame oil, these eggs are the perfect accompaniment to any meal or a tasty snack on their own. Once you try them, you’ll understand why they’re called “drug eggs” – they’re simply addictive!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- minced garlic
- green onion, chopped
- green pepper, chopped
- onion, chopped
- water
🥛Dairy & Eggs(1)
- 7 minutes boiled eggs
🫙Pantry Staples(2)
- honey
- sesame oil
🧂Spices & Seasonings(1)
- some salt
🍯Sauces & Condiments(2)
- soy sauce
- some vinegar
📦Other(2)
- red chili, chopped
- sesame seeds
👨🍳 Instructions
- 1
Boil the eggs for seven minutes, then add some vinegar and salt to make peeling easier.
- 2
While the eggs are cooling, chop the onion, green onion, green pepper, and red chili.
- 3
For the marinade, combine soy sauce, honey, chopped vegetables, minced garlic, sesame oil, sesame seeds, and water.
- 4
Peel the eggs and drop them into the marinade. If the marinade doesn't cover the eggs, add a paper towel on top.
- 5
Close the lid and let them rest in the fridge overnight.
- 6
Serve with rice and kimchi the next day.
💡 Pro Tips
- ✓Boil eggs for exactly 7 minutes then immediately transfer to ice water for 2-3 minutes to stop carryover cooking, which prevents the gray-green ring around yolks caused by sulfur compounds forming above 185°F.timing7 minutes + 2-3 minutes ice bath
- ✓Add 1 tablespoon vinegar per quart of boiling water to lower pH to 4.5-5.0, which helps denature proteins in the shell membrane for easier peeling.techniquepH 4.5-5.0
- ✓Use eggs that are 7-10 days old rather than fresh eggs because the pH rises from 7.6 to 9.2 over time, making the shell membrane less adherent to the white.ingredient7-10 days old
- ✓Marinate for minimum 12 hours but maximum 48 hours since the salt in soy sauce will begin to cure the egg whites beyond that point, changing their texture from tender to firm.timing12-48 hours
- ✓Ensure marinade covers eggs completely or rotate every 6 hours because uneven exposure creates inconsistent flavor penetration due to osmotic pressure differences.technique6 hour rotation intervals
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Mayak Eggs (Korean Marinated Eggs)
Dive into the world of flavor with these irresistible Mayak Eggs, a delightful Korean treat that’s sure to steal the spotlight on your table! Marinated in a savory blend of soy sauce, garlic, and a hint of sesame oil, these eggs are the perfect accompaniment to any meal or a tasty snack on their own. Once you try them, you’ll understand why they’re called “drug eggs” – they’re simply addictive!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- minced garlic
- green onion, chopped
- green pepper, chopped
- onion, chopped
- water
🥛Dairy & Eggs(1)
- 7 minutes boiled eggs
🫙Pantry Staples(2)
- honey
- sesame oil
🧂Spices & Seasonings(1)
- some salt
🍯Sauces & Condiments(2)
- soy sauce
- some vinegar
📦Other(2)
- red chili, chopped
- sesame seeds
👨🍳 Instructions
- 1
Boil the eggs for seven minutes, then add some vinegar and salt to make peeling easier.
- 2
While the eggs are cooling, chop the onion, green onion, green pepper, and red chili.
- 3
For the marinade, combine soy sauce, honey, chopped vegetables, minced garlic, sesame oil, sesame seeds, and water.
- 4
Peel the eggs and drop them into the marinade. If the marinade doesn't cover the eggs, add a paper towel on top.
- 5
Close the lid and let them rest in the fridge overnight.
- 6
Serve with rice and kimchi the next day.
💡 Pro Tips
- ✓Boil eggs for exactly 7 minutes then immediately transfer to ice water for 2-3 minutes to stop carryover cooking, which prevents the gray-green ring around yolks caused by sulfur compounds forming above 185°F.timing7 minutes + 2-3 minutes ice bath
- ✓Add 1 tablespoon vinegar per quart of boiling water to lower pH to 4.5-5.0, which helps denature proteins in the shell membrane for easier peeling.techniquepH 4.5-5.0
- ✓Use eggs that are 7-10 days old rather than fresh eggs because the pH rises from 7.6 to 9.2 over time, making the shell membrane less adherent to the white.ingredient7-10 days old
- ✓Marinate for minimum 12 hours but maximum 48 hours since the salt in soy sauce will begin to cure the egg whites beyond that point, changing their texture from tender to firm.timing12-48 hours
- ✓Ensure marinade covers eggs completely or rotate every 6 hours because uneven exposure creates inconsistent flavor penetration due to osmotic pressure differences.technique6 hour rotation intervals