In Korea there’s this snack called Mаyak Eggs , or Korean Soy Marinated Eggs . They’re soft boiled and soak up a sоy sauce mix that tastes super tasty . The name “Mayak” means addictive in Korean , and trust me you’ll want more than one . These eggs mix old Korean cooking with a fun twist , so you can munch em alone or drop em in other dishes .
What makes Mаyak Eggs so popular is their mix of sweet , salty , and umami flavors . They go great with rice , salads , or as part of a banchan spread at dinner . Whether you’re new to cooking or already know your way around the kitchen , these eggs are a simple way to try Korean food at home .
What Are Mаyak Eggs?
Mаyak Eggs are more than just boiled eggs soaked in sоy sauce . They’re a big deal in Korean street food and now you can find em all over the world . “Mayak” means addictive , and once you bite into the creamy yolk and savory outer layer , you’ll see why . Unlike plain soy eggs you might’ve had , these are soft and soak up way more flavor .
The trick is to soft-boil the eggs so the yolk stays creamy . Then you dunk em in a mix of soy sauce , garlic , sesame oil , and a bit of sugar or mirin . After a few hours they get that perfect taste that makes you wanna eat em again and again . You can eat em alone , put em on rice , or serve em with other small Korean dishes .
The Flavor Profile
Mаyak Eggs have a creamy , almost runny yolk that meets a bold marinade on the outside . The sоy sauce gives saltiness , a bit of sugar adds sweetness , and sesame oil plus garlic bring big flavor . The result is an egg that feels simple but actually has lots going on .
Some people add green onions or chili flakes for extra kick . But even just the basic mix is enough to make these eggs stand out . Each bite is soft , juicy , and packed with taste .
Ingredients for Soy Marinated Eggs
Here’s what you need to make classic Mаyak Eggs . All parts matter to get that right taste and texture .
- Eggs: 6 large or medium chicken eggs . Fresh ones work best , so the shells peel easier . Boil about 6–7 minutes for soft centers .
- Soy Sauce: ½ cup total . You can mix light and dark to get the color and flavor you like .
- Water: ¼ cup to thin the sauce so it soaks in better .
- Sesame Oil: 2 tablespoons for a nutty aroma .
- Garlic: 2 cloves , minced , gives a punch of flavor .
- Mirin (Optional): 1 tablespoon for a touch of sweetness .
- Green Onions: 2 , chopped for a fresh bite .
- Substitutes: Use tamari if you need gluten-free or coconut aminos for lower sodium .
How to Make Soy Marinated Eggs
Follow these steps and you’ll have tasty Mаyak Eggs in no time .
Ingredients
- 6 eggs
- ½ cup soy sauce
- ¼ cup water
- 2 tablespoon sesame oil
- 2 garlic cloves , minced
- 1 tablespoon mirin (optional)
- 2 green onions , chopped
Directions
- Boil Eggs: Place eggs in a pot and cover with cold water . Bring to a boil , then cover and turn off heat . Let sit 6–7 minutes , then move eggs to ice water .
- Make Marinade: In a bowl mix soy sauce , water , sesame oil , garlic , and mirin . Stir well .
- Peel Eggs: Once cool , peel eggs under running water so they come off easy .
- Marinate: Put peeled eggs in the sauce so they’re fully covered . Wrap bowl or use a bag and chill for at least 4 hours , better overnight .
Tips and Variations
- Best Eggs: Fresh organic are great , or try quail eggs for a cute twist .
- Quick Version: Marinate 30–60 minutes if you’re in a rush , but flavor won’t be as deep .
- Serving Ideas: Eat solo , on rice bowls , or with kimchi and other banchan .
Nutritional Information
- Calories: About 70 per egg .
- Protein & Vitamins: Eggs give protein , B12 , selenium . Good for muscles and health .
- Health Notes: Protein and good fats help you stay full . Garlic and sesame oil add antioxidants .
Serving Suggestions
- Snack: Eat straight from the sauce .
- Rice Bowl: Slice eggs on warm rice with veggies and extra sesame oil .
- Banchan Spread: Serve with kimchi , pickled veggies , seasoned spinach .
- Drinks: Go nicely with soju , light beer , or cold tea .
Storing and Reusing the Marinade
- Storage: Keep eggs in a sealed container in the fridge up to one week .
- Marinade: Don’t toss the sauce ! Use it for tofu , veggies , or meat next time .
FAQs
- How long to marinate? At least 4 hours , but 12–24 hours is best .
- Reuse the sauce? Yes , but only for similar foods and keep it refrigerated .
- Leftover marinade? Add to stir-fries or salad dressings .
- Different yolk firmness? Boil longer for a firmer yolk .
- Peeling tip? Peel under running water to help remove shells .
Conclusion
Mаyak Eggs are an awesome way to try Korean flavors at home . They’re simple to make , super tasty , and fit with lots of meals . Give em a shot and share with friends — you might just eat the whole batch yourself .
References
For more on ingredients , nutrition , and Korean food culture check out cooking blogs , food sites , and Korean cuisine cookbooks .
Soy Marinated Eggs (Korean Mayak Eggs)
Equipment
- 1 medium saucepan
- 1 slotted spoon
- 1 bowl for ice bath
- 1 whisk
- 1 airtight container for marinating
Ingredients
- 4 large eggs
- ½ cup soy sauce
- ¼ cup water
- 1 tablespoon sugar
- 1 teaspoon rice vinegar
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds for garnish
- 1 green onion finely chopped for garnish
Instructions
- Place the 4 large eggs in a medium saucepan and cover them with cold water. Bring to a gentle boil over medium heat.
- Once boiling, reduce the heat to low and let the eggs simmer for 6 minutes for a soft-boiled texture.
- Prepare an ice bath in a bowl. Once the eggs are done, immediately transfer them to the ice bath using a slotted spoon and let them cool for about 5 minutes.
- In a separate bowl, whisk together the soy sauce, water, sugar, rice vinegar, minced garlic, and sesame oil until the sugar is dissolved.
- Peel the cooled eggs and carefully place them into an airtight container.
- Pour the marinade over the eggs, ensuring they are fully submerged. Seal the container and refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, remove the eggs from the marinade, slice them in half, and garnish with chopped green onions and sesame seeds.
