If you’ve been on the hunt for that perfect bite of savory, slightly spicy, and utterly addictive snack, you’re in for a real treat with this Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe. These eggs are soft-boiled to silky perfection, then soaked in a vibrant, flavor-packed marinade that’s a brilliant balance of salty soy, sweet honey, and a kick from fresh peppers and garlic. Whether you’re adding them to your ramen bowl or enjoying them as a standalone snack, these eggs have a magical way of transforming any meal into something unforgettable.
Ingredients You’ll Need
This recipe is surprisingly simple, relying on a handful of fresh and pantry-ready ingredients that come together to create a fantastic depth of flavor. Each component plays a key role, from the savory soy sauce that anchors the dish to the sharp, aromatic garlic and the crunchy bite of fresh scallions.
- Eggs, 6: The star of the show, soft-boiled to yield a luscious, custardy yolk.
- Salt, 2 teaspoons: Essential for seasoning the boiling water to enhance egg flavor and texture.
- White vinegar, 2 tablespoons: Helps set the egg whites when boiling, making peeling much easier.
- Soy sauce, 1/2 cup: Provides that rich, savory umami base for the marinade.
- Water, 1/2 cup: Balances the soy sauce and creates the perfect marinade consistency.
- Honey, 1/3 cup: Adds subtle sweetness to offset the salty and spicy elements.
- Yellow onion, 1/4 small (diced about 1/4 cup): Brings a mild pungency and texture contrast.
- Garlic cloves, 4 (minced): Infuses the marinade with a warm, aromatic kick.
- Scallions, 2 stalks (minced): Fresh, bright flavor and a splash of green color.
- Korean red pepper, 1 (sliced): Delivers authentic Korean heat and vibrant color.
- Serrano, 1 (sliced): Adds a sharper, more intense spiciness to the mix.
- Toasted sesame seeds, 1 tablespoon: Offers a nutty crunch and fragrant finish.
How to Make Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe
Step 1: Soft Boil the Eggs
Start by bringing a medium saucepan of water to a boil with the salt and white vinegar. The vinegar helps the egg whites set faster and makes peeling easier later on. Using a spider strainer or slotted spoon, gently lower the eggs into the boiling water, making sure they’re completely submerged. If your eggs are at room temperature, boil them gently for 6 minutes; if they’re cold from the fridge, give them 7 minutes. This timing is crucial for that iconic soft, slightly runny yolk.
Step 2: Chill and Peel
Once boiled, immediately transfer the eggs to a cold water bath for 10 minutes or until completely cooled. This step halts the cooking process and makes peeling less of a hassle. When peeling, be gentle to keep the soft whites intact — you want those eggs delicate and smooth, ready to soak up all that marvelous marinade.
Step 3: Prepare the Marinade
While the eggs cool, mix together the soy sauce, water, and honey in a bowl for the perfect umami-sweet balance. Then stir in the diced yellow onion, minced garlic, scallions, and slices of both Korean red pepper and serrano for that spicy, multi-layered heat. Finish it off with a sprinkle of toasted sesame seeds, which will boost the fragrance and add a pleasant crunch to the final dish.
Step 4: Marinate the Eggs
Place peeled eggs into an airtight container and pour the marinade over them until they’re fully submerged. Seal and refrigerate for at least 6 hours, but for the best flavor, an overnight marinade is highly recommended. The eggs will soak up those incredible flavors, transforming into a vibrant snack that lasts for up to a week when kept chilled.
Step 5: Enjoy Your Mayak Eggs!
Once marinated, these eggs are ready to rock your taste buds. They’re perfect straight from the marinade, but don’t hesitate to add a drizzle of sesame oil or a pinch of extra chili flakes for a personal touch. The beauty of this Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe is how effortlessly it elevates simple ingredients into something truly spectacular.
How to Serve Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe
Garnishes
Adding fresh garnishes like extra sliced scallions, a sprinkle of additional toasted sesame seeds, or even a few thinly sliced chili peppers can bring both more texture and a gorgeous pop of color that’ll make your eggs as beautiful as they are delicious.
Side Dishes
Mayak eggs pair beautifully with warm, steamed white rice, adding the perfect creamy protein component. They also work wonderfully alongside Korean dishes like bibimbap or a simple bowl of ramen, where their savory richness complements the broth and noodles perfectly.
Creative Ways to Present
Don’t be shy to get playful! Slice the eggs in half and nestle them on top of a vibrant salad or use them as a protein-packed snack at your next gathering. These eggs also shine when chopped up as a topping for toast with avocado or mixed into a bowl of cold noodle salad for a unique, flavorful punch.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mayak Eggs (Korean Marinated Soft-Boiled Eggs) refrigerated in their marinade inside an airtight container. The marinade preserves their flavor and texture, and they stay delicious for up to a week. Just be sure to keep them fully submerged for best results.
Freezing
Because of their delicate texture and the marinade’s liquid nature, freezing these eggs is not recommended. Freezing tends to ruin the creamy yolk and can cause the eggs to become rubbery once thawed. Stick to fresh marinating and refrigeration instead.
Reheating
These eggs are best enjoyed cold or at room temperature straight from the fridge. If you prefer them slightly warmed, gently bring them to room temperature before serving or briefly warm them in a bowl of warm (not hot) marinade to avoid cooking the soft yolks further.
FAQs
How long should I marinate Mayak Eggs?
For the best flavor infusion, marinate the eggs for at least 6 hours, but an overnight soak of about 12 hours is ideal. This allows the marinade to fully permeate the eggs, giving you that signature savory-sweet-spicy kick.
Can I use brown sugar instead of honey?
Yes! Brown sugar can be a great substitute for honey if you prefer. It will add a slightly deeper molasses flavor which complements the soy sauce nicely. Just ensure it dissolves well in the marinade.
What if I like my yolks firmer?
If you want firmer yolks, simply increase the boiling time by a minute or two. Keep in mind this will change the texture from soft and creamy to more solid but still delicious in the marinade.
Are Mayak Eggs spicy?
They have a mild to moderate spicy kick depending on how much Korean red pepper and serrano you include. You can reduce or omit the peppers for a milder taste, or add more for extra heat.
Can I prepare this recipe without the onions and peppers?
Absolutely. Though they add wonderful flavor and texture, the recipe still works well without them. You might want to slightly adjust seasoning to compensate for the missing spices and crunch.
Final Thoughts
If you’re ready to fall in love with a snack that’s bursting with flavor, unique yet simple to make, and endlessly versatile, then this Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe is about to become your new favorite go-to. Give it a try, and watch how these little eggs bring a new spark to your kitchen and your meals!
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Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe
Mayak Eggs are a popular Korean appetizer featuring soft-boiled eggs marinated overnight in a flavorful mixture of soy sauce, honey, garlic, and chili peppers. The eggs absorb the savory and mildly sweet marinade, offering a rich umami taste perfect for enjoying with rice or as a tasty snack.
- Total Time: 6 hours 12 minutes
- Yield: 3 servings
Ingredients
Eggs
- 6 eggs
- 2 teaspoons salt
- 2 tablespoons white vinegar
Marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 1/3 cup honey
- 1/4 small yellow onion, diced (about 1/4 cup)
- 4 garlic cloves, minced
- 2 stalks scallions, minced
- 1 Korean red pepper, sliced
- 1 serrano pepper, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Soft boil the eggs: In a medium saucepan, bring water to a boil with salt and vinegar. Using a spider strainer or slotted spoon, carefully lower the eggs into the water, ensuring they are fully submerged. Simmer the eggs over medium heat for 6 minutes if they are at room temperature, or 7 minutes if refrigerated, maintaining a gentle boil.
- Chill the eggs: Remove the eggs from boiling water and immediately place them in an ice water bath for 10 minutes or until fully cooled. Once cooled, gently peel the eggs, taking care not to tear the whites.
- Make the marinade: In a mixing bowl, combine soy sauce, water, honey, diced onion, minced garlic, minced scallions, sliced Korean red pepper, sliced serrano pepper, and toasted sesame seeds. Stir well to mix all ingredients thoroughly.
- Marinate overnight: Place the peeled eggs in an airtight container and pour the marinade over them, ensuring the eggs are fully submerged. Refrigerate for at least 6 hours, preferably overnight, allowing the flavors to penetrate. The marinated eggs can be stored in the fridge for up to one week.
- Serve: Enjoy the marinated Mayak Eggs alongside freshly cooked rice. Spoon some of the flavorful marinade over the eggs and drizzle with sesame oil if desired for an extra layer of aroma and taste.
Notes
- Use room temperature eggs for more accurate soft boiling times.
- The vinegar in boiling water helps prevent egg cracking and makes peeling easier.
- The marinade can be customized by adjusting the amount of chili peppers for more or less heat.
- Store leftover marinated eggs in an airtight container refrigerated for up to one week.
- Mayak Eggs are excellent served cold or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Korean
