If you have never tried Marinated Eggs (Korean Mayak Eggs) Recipe, you are in for a delightful treat that balances umami, sweetness, and just the right kick of spice. These eggs soak up a deeply flavorful marinade that turns simple boiled eggs into addictive little bites that seem to melt in your mouth. The creamy yolks surrounded by a perfectly seasoned exterior make these eggs a standout addition to any meal or even as a snack on their own. Trust me, once you taste these, you’ll be hooked and eager to share this fantastic recipe with friends and family.
Ingredients You’ll Need
Gathering these ingredients is a breeze, and each one plays a critical role in creating the taste, texture, and beautiful appearance of your Marinated Eggs (Korean Mayak Eggs) Recipe. From savory soy sauce to the brightness of fresh green onion and a punch of heat from the chili, everything comes together in harmony.
- 4 large eggs: The star of the dish, providing the creamy, delicate yolk center.
- ½ cup low-sodium soy sauce: Adds salty depth without overpowering, letting the egg’s flavor shine.
- ¼ cup honey or rice syrup: Brings a gentle sweetness that balances the soy sauce and chili perfectly.
- 4 cloves garlic, crushed: Infuses aromatic savory notes to the marinade.
- 1 green onion, sliced: Adds a fresh, mild onion flavor and a burst of color.
- 1 Thai bird’s eye chili, sliced (or pepper of choice): Provides a subtle heat that wakes up the taste buds.
- 1 tablespoon toasted sesame seeds: A nutty crunch that complements the silky eggs beautifully.
How to Make Marinated Eggs (Korean Mayak Eggs) Recipe
Step 1: Prepare the Eggs
Start by taking the eggs out of the fridge to bring them to room temperature—it helps prevent cracking when boiling. Bring a pot of water to a rolling boil. For easier peeling later on, you can add just a pinch of salt and a teaspoon of vinegar to the water. Have an ice bath ready—a large bowl filled with ice and water—to cool the eggs after cooking.
Step 2: Make the Marinade
While the water is heating, combine ½ cup water, low-sodium soy sauce, honey (or rice syrup), crushed garlic, sliced green onion, bird’s eye chili, and toasted sesame seeds in a container with a secure lid. This marinade is where the magic happens, infusing every part of the egg with amazing flavor.
Step 3: Cook the Eggs
Once the water boils, reduce the heat slightly and gently lower the eggs in with a slotted spoon. Simmer for 7 to 8 minutes depending on the yolk texture you prefer—seven minutes for a jammy, soft center and eight for a slightly firmer yolk. Timing here is key for that delectable creamy center.
Step 4: Cool the Eggs
Immediately transfer the eggs to the prepared ice bath to stop the cooking process. Cooling them completely makes peeling them much easier and helps keep them intact.
Step 5: Peel and Marinate
Once cool, carefully peel the eggs; take your time so you don’t tear the whites. Place the peeled eggs in the marinade ensuring they are fully submerged. The longer they marinate—at least 4 hours, but preferably overnight—the more flavorful they become.
Step 6: Serve
When ready to enjoy, remove the eggs from the marinade. These eggs make a fantastic topping over steamed rice or a tasty snack all on their own. The flavors will linger on your palate and keep you craving more.
How to Serve Marinated Eggs (Korean Mayak Eggs) Recipe
Garnishes
Fresh green onion slices and a sprinkle of toasted sesame seeds add visual appeal and a touch of texture. A drizzle of extra soy sauce or chili oil can amp up the flavor further if you like things a little bolder. These simple garnishes complete the dish beautifully.
Side Dishes
Marinated Eggs pair wonderfully with steamed rice, making a quick lunch or dinner. They are also fantastic alongside a crisp cucumber salad or a bowl of Korean ramen. The eggs add richness and depth that complement light, fresh sides perfectly.
Creative Ways to Present
Try halving the eggs and arranging them on a stylish platter sprinkled with microgreens or edible flowers to impress guests. For a fun twist, serve them as part of a bento box or even alongside avocado toast for a fusion touch. The possibilities are endless with these little flavor bombs.
Make Ahead and Storage
Storing Leftovers
Leftover Marinated Eggs (Korean Mayak Eggs) Recipe keep well in the marinade stored in an airtight container in the refrigerator for up to 3 days. Keeping them submerged helps maintain their taste and texture.
Freezing
Freezing is not recommended for these eggs as it affects their texture and may make the whites rubbery. They are best enjoyed fresh within a few days.
Reheating
These eggs are best served cold or at room temperature. If you prefer them warm, gently reheat by briefly dipping in hot water for a minute or two but avoid microwaving, which can overcook the yolk and ruin the texture.
FAQs
Can I use regular soy sauce instead of low-sodium?
Yes, you can use regular soy sauce, but low-sodium helps control the saltiness and lets the other flavors shine through without overwhelming the eggs.
How spicy are these Marinated Eggs?
The heat comes primarily from the bird’s eye chili, which adds a mild to moderate kick. You can adjust the spiciness by using less chili or substituting a milder pepper.
Can I substitute honey with another sweetener?
Absolutely! Rice syrup is traditional and works well, but maple syrup or even agave nectar can be used as alternatives without affecting the overall deliciousness.
What is the best way to peel soft-boiled eggs?
Cooling the eggs completely in an ice bath is key to easy peeling. Gently tap and roll the eggs to crack the shell before peeling under running water to help remove any stubborn pieces.
How long should I marinate the eggs for optimal flavor?
While four hours will impart some flavor, overnight marination is ideal to let the eggs soak up the marinade deeply and develop that signature taste.
Final Thoughts
Trying the Marinated Eggs (Korean Mayak Eggs) Recipe is like discovering a new favorite snack that’s sure to become a staple in your kitchen. The fantastic blend of savory, sweet, and spicy flavors wrapped around a perfectly cooked egg creates an unforgettable experience. Give this recipe a go and watch it disappear fast from your plate—your friends and family will thank you for sharing this incredible Korean delight!
Print
Marinated Eggs (Korean Mayak Eggs) Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 4 hours 20 minutes (including marinating time)
- Yield: 4 servings
- Category: Snack
- Method: Stovetop
- Cuisine: Korean
Description
Korean Mayak Eggs are soft-boiled marinated eggs bursting with savory, sweet, and spicy flavors. These marinated eggs feature a perfectly jammy yolk and a flavorful soy-based marinade infused with garlic, chili, and sesame seeds. They make a delicious snack or an excellent topping for rice and noodle dishes.
Ingredients
Eggs
- 4 large eggs
Marinade
- ½ cup low-sodium soy sauce
- ½ cup water
- ¼ cup honey or rice syrup
- 4 cloves garlic, crushed
- 1 green onion, sliced
- 1 Thai bird’s eye chili, sliced (or pepper of choice)
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Eggs: Take the eggs out of the fridge and let them reach room temperature to prevent cracking during cooking. Bring a pot of water to a rolling boil. Optionally add a pinch of salt and 1 teaspoon of vinegar to the water; this helps with easier peeling of the eggs after boiling. Prepare an ice bath by filling a large bowl with ice and cold water.
- Make the Marinade: While the water is heating, combine ½ cup water, low-sodium soy sauce, honey or rice syrup, crushed garlic, sliced green onion, sliced chili, and toasted sesame seeds in a container with a tight-fitting lid. Mix well and set aside to allow flavors to meld.
- Cook the Eggs: Once the water reaches a rolling boil, reduce the heat to medium-high to maintain a gentle simmer. Carefully add the eggs one at a time using a slotted spoon to avoid cracking. Simmer the eggs for 7-8 minutes depending on your preferred yolk consistency: 7 minutes for a jammy, slightly runny yolk; 8 minutes for a firmer but still creamy yolk.
- Cool the Eggs: Immediately remove the eggs from the hot water and transfer them to the prepared ice bath. Let the eggs cool completely for at least 5 minutes; this stops the cooking process and makes peeling easier.
- Peel and Marinate: Gently peel the eggs, taking care not to tear the whites. Place the peeled eggs into the prepared marinade, ensuring they are fully submerged. Seal the container and refrigerate for at least 4 hours to allow the eggs to absorb the flavors, or preferably overnight for maximum taste.
- Serve: Remove the marinated eggs from the marinade and serve them over steamed rice, ramen, or enjoy as a flavorful snack. These eggs can also be sliced and added to salads or bento boxes.
Notes
- To make peeling easier, add vinegar and salt to the boiling water.
- You can adjust the level of spiciness by adding more or fewer chilies, or omitting them entirely.
- The marinade can be stored and reused once strained for another batch of eggs.
- Marinate the eggs for at least 4 hours, but overnight yields a deeper flavor.
- Store marinated eggs in the refrigerator and consume within 3 days for best freshness.
