Korean Soy Marinated Eggs (Mayak Eggs)
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If you’ve ever eaten at a Korean restaurant serving marinated eggs (aka mayak eggs), you’ll know the magic of these flavourful eggs with a jammy centre. If not, I swear this recipe will change the way you eat eggs forever! They’re created by soft boiling the egg, then letting it sit in a delicious, savoury, umami-rich marinade.
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Why you’ll love this recipe
This easy soy-marinated egg recipe lets you make this Korean side dish/on-the-go snack at home with a few steps. If you want a more filling meal, follow my recipe and serve them over a bed of rice with fresh kale and chilli oil.
On-the-go snack – These Korean marinated eggs are a delicious, protein-rich snack. Just pack them in an airtight container or baggie and enjoy (like you would a hard-boiled egg).
Easy to make – This soy egg recipe has only three steps, so it’s great for home cooks of all skill levels.
High in protein – This recipe only contains eggs and a marinade, so it’s quite high in protein.
Customizable flavor – You can easily adjust the flavor by adding more or fewer chillies, and including sesame seeds, green onions, sesame oil, etc.
Need inspiration for some other Korean inspired recipes? Try my; Korean Spiced Turkey Mince, Gochujang Noodles and Creamy Gochujang Pasta
What are Korean Soy Eggs?
Mayak gyeran (the name of the dish in Korean) translates to Korean “drug eggs”, because of how addictive and delicious they are! This tasty side dish is often enjoyed as a topping for various dishes, like ramen. It’s a recipe which originates in Korea.
Typically, these eggs are soft-boiled in boiling water and then marinated in a mixture of soy sauce, broth, sugar, garlic, sesame seeds, green onions, and chilies. They’re salty, sweet, savoury, and bursting with umami flavour.
Mayak eggs vs ramen eggs
The main difference between Korean-marinated eggs and Japanese ramen eggs is what they are marinated with. Korean soy sauce eggs are marinated in a spicy, savory soy sauce mixture, while ramen eggs are marinated in a simple combo of light and dark soy sauce and mirin. The result is an umami-rich, slightly tangy egg. Love eggs? Try my Viral Crispy Feta Eggs
Tricks for peeling eggs
Here are a few ways to make peeling marinated eggs easier!
- Be sure to boil older eggs. Here’s a trick you can use for any boiled egg recipe! Always reach for older eggs, as they peel much more easily than newer eggs.
- Toss them in an ice bath. Let each marinated egg sit in an ice bath for a minute, then peel them. This will make them easier to peel, as it helps the whites release from the membrane. Be sure to peel them straight out of the bath.
- Try peeling them under the faucet. You can also run the eggs under cold water as you peel them. This will help remove the peel, as the water allows the whites to contract so they are easier to remove from the shells.
Ingredients
Kale – I’ve included kale in this marinated eggs recipe to help boost the nutrients and add some freshness to the plate. You can use any other type of veg you’d like, such as spinach. Steamed broccoli is also great alongside the eggs.
Red Chillies – These chillies help add some heat to the eggs. You can also use jalapeños or even chili garlic sauce for a spicy flavour.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
Try these variations when making marinated eggs for a recipe with your own twist! Adjust the flavour in this mayak eggs recipe by adding in other spices or ingredients to the marinade. For example, star anise is a great addition to this recipe. You can also use dashi broth instead of water for a more flavourful egg.
If you don’t enjoy soft-boiled eggs, you can use hard boiled eggs instead. As a note, you won’t get the jammy inside like you would with soft boiled eggs.
Pair this Mayak Eggs recipe with one of these tasty dishes; Homemade Oven Chips, Air Fry Frozen Dumplings and Gochujang Eggplant
How to make Korean soy marinated eggs
- Set a pan of water over a medium heat and bring to a boil. Add the eggs, lower to a simmer and cook for seven minutes (Image 1).
- Transfer the eggs to cold water to stop them cooking further. At the same time that the eggs are cooking, set another pan of water over a medium heat, add the rice and cook for the amount of time given on the packet (Image 2).
3. Meanwhile, add the soy sauce, rice vinegar and water to a large bowl. Remove the shell from the eggs and add them to the soy sauce mix (Image 3).
4. Place a small plate over the top of the eggs to ensure they remain submerged during the marination process and chill in the fridge for a minimum of four hours (or for best results, eight hours) (Image 4).
5. After 8 hours the eggs will be fully marinated (Image 5).
6. Slice in half or quarters and the eggs are ready to serve (Image 6).
To serve, add a portion of crispy kale and fragrant rice to a bowl. Slice two soy marinated eggs in halves or quarters and add, then drizzle over some of the marinating liquid and some additional soy sauce. Garnish with the crispy shallots and serve with an extra drizzle of chilli oil if you have a bottle in your cupboard.
Tips for the best results
- If you leave the eggs to marinate longer, add some water to help dilute the marinade
I highly recommend this step, as it will help prevent your marinated eggs from being overly salty. - Use leftover marinade for another batch, or turn it into a sauce for another dish
If you go through the batch of eggs quickly, you can toss a few more into the marinade. Be sure to do this only if the marinade is 1-2 days old. If you wait too long, harmful bacteria can grow. You can also use it to create other recipes like stir-fries or as a sauce for fish.
Need inspiration for some main meal recipes? Try my; Aubergine Parmigiana, Cajun Dirty Rice or Quorn Chicken Pieces Recipe
Serving Suggestions
Once the jammy eggs have soaked up all that yummy soy sauce marinade flavour, there are quite a few ways to enjoy these marinated eggs! You can keep it simple and just eat the soy-marinated eggs as they are.
Or, slice the soy eggs in half and add them to warm rice or a ramen bowl alongside pickled veggies and kimchi. You can also make Asian-inspired deviled eggs with each soft boiled egg. Serve with my; Easy Flatbread Recipe
Leftover Storage and Reheat Instructions
Can you make them ahead?
Absolutely! These marinated eggs are best made ahead of time, as they must sit for at least two hours in the marinade.
How long can mayak eggs last in the fridge?
These eggs should be eaten within five days. However, for the best flavour, I recommend digging into them before the four-day mark.
Are they freezer friendly?
Yes, you can freeze this soft boiled Asian egg recipe! Be sure to freeze the eggs in an airtight container (without the marinade). They’ll stay good in the freezer for 1-2 months. When you’re ready to enjoy the eggs, let them defrost in the fridge overnight. Then, enjoy!
Reheat Instructions
These eggs are best when they’re cold, but you can reheat them if you want. Warm them gently in a broth over the stovetop for the best results. This method will heat the eggs, but it will also remove some of the flavour from the marinade.
How long can you keep the marinade? refrigerator/freezer
You can keep the marinade in the fridge for up to five days. If you create multiple batches of marinade, you can freeze the extra for 5-6 months. Be sure to keep it in an airtight container and leave plenty of extra room for the liquid to expand. Then, defrost it in the fridge overnight to get it ready for another mayak egg batch.
FAQs
You can marinate eggs like these Korean marinated eggs for up to five days. However, they have the best flavour anywhere from 1-3 days. If you leave them to marinate too long, there is the potential for overly salty egg
How do you keep eggs submerged in marinade?
The first method for keeping soy sauce marinated eggs submerged is simply ensuring there’s enough liquid. If you can’t fill up the container anymore, you can also use a paper towel to keep the eggs submerged. Add a paper towel square to the top of the container and press it into the liquid, then add the top of the container.
Yes, you can marinate a soy egg for too long. Since it’s sitting in a soy sauce mixture, letting the egg marinade too long can lead to an overly salty dish.
Normally, marinated eggs are eaten cold. Heating them up can create eggs that are dry/overcooked.
Yes, you can reuse the marinade. I would only use it a second time within 3-4 days, as you’ll also notice a decrease in the flavour you get from the marinade if you reuse it. I would recommend making a fresh batch each time.
If you tried this Korean Soy Marinated Eggs recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Korean Soy Marinated Eggs
Ingredients
- 8 eggs (£1.50)
- 280 g white rice (£0.52)
- 150 g kale, washed and roughly chopped (£0.75)
- 2 red chillies, finely chopped (£0.55)
- 1 tbsp fresh ginger, finely grated (£0.65)
- 300 g shallots, thinly sliced (£1.00)
- 3 garlic cloves, crushed (£0.39)
Cupboard Essentials
- 3 tbsp rapeseed oil
- Salt and Pepper
- 5 tbsp soy sauce
- 1 tbsp rice vinegar
- 300 ml water
- chilli oil to serve (optional)
Method
Prep:
- Set a pan of water over a medium heat and bring to a boil. Add the eggs, lower to a simmer and cook for seven minutes. Transfer the eggs to cold water to stop them cooking further. At the same time that the eggs are cooking, set another pan of water over a medium heat, add the rice and cook for the amount of time given on the packet.
- Meanwhile, add the soy sauce, rice vinegar and water to a large measuring jug. Remove the shell from the eggs and add them to the soy sauce mix. Place a small plate over the top of the eggs to ensure they remain submerged during the marination process and chill in the fridge for a minimum of four hours (or for best results, eight hours).
- Add the cooked rice to a separate container and chill in the fridge for up to two days. Freeze half the batch of rice if you want to eat it throughout the week.
When it’s time to eat:
- Preheat the oven to 390°F (200°C). Line a baking sheet with parchment paper.
- Pat the kale leaves dry with a clean tea towel and add to the baking sheet. Coat in one tablespoon of rapeseed oil and season generously with salt. Place in the oven for 5–8 minutes, or until crispy.
- Meanwhile, set a large frying pan or wok over a medium heat and add one tablespoon of rapeseed oil. Add the fresh chilli, ginger and 200 grams of the shallots to fry for two minutes before adding the garlic and cooked rice.
- At the same time, set a separate pan over a medium heat, add one tablespoon of rapeseed oil and the remaining 100 grams of shallots to fry until crispy.
- To serve, add a portion of crispy kale and fragrant rice to a bowl. Slice two soy marinated eggs in halves or quarters and add, then drizzle over some of the marinating liquid and some additional soy sauce. Garnish with the crispy shallots and serve with an extra drizzle of chilli oil if you have a bottle in your cupboard.
Notes
- Add water to the marinade for longer marination to prevent overly salty eggs.
- Reuse the marinade for another batch of eggs or as a sauce, ensuring it's used within 1-2 days to avoid bacterial growth.
- Incorporate leftover marinade into other recipes such as stir-fries or sauces for fish.
Nutrition
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