Mayak Eggs (Korean Soy Marinated Eggs)

Mayak Eggs, also known as Korean soy marinated eggs, are a flavorful, soft-boiled egg dish that has become a sensation in both Korean households and ramen bowls worldwide. These eggs feature a creamy, slightly jammy yolk encased in a delicate white, soaked in a savory-sweet soy marinade infused with garlic, ginger, and optional chili for a subtle kick.

“Mayak” literally translates to “drug” in Korean, referring to the addictive nature of these eggs—they are irresistibly tasty and often disappear quickly from the table. Perfect as a ramen topping, side dish, or snack, these eggs are surprisingly simple to prepare yet elevate any meal with bold umami flavor.

Why You’ll Love Mayak Eggs

• Perfectly Jammy: The yolks remain creamy and slightly runny while the whites are tender.
• Sweet & Savory: Balanced soy, sugar, and mirin marinade infuses every bite.
• Ramen Game-Changer: Ideal topping for noodles or rice bowls.
• Make-Ahead Friendly: Can be stored for up to 3 days, making meal prep easy.

Ingredients

For the Eggs:

• 4 large eggs (or more as desired)

For the Soy Marinade:

• ½ cup soy sauce
• ½ cup water
• 2 tbsp mirin
• 1 tbsp sugar
• 2 cloves garlic, smashed
• 1-inch piece fresh ginger, sliced
• 1 scallion, cut into 2-inch pieces
• Optional: 1 small red chili, sliced

Instructions

1. Boil the Eggs:
   Bring a pot of water to a gentle boil. Carefully add eggs and cook for 6–7 minutes for jammy yolks (adjust to 7–8 minutes for slightly firmer yolks).
2. Ice Bath:
   Immediately transfer the eggs to a bowl of ice water for 5–10 minutes to stop cooking and make peeling easier.
3. Peel the Eggs:
   Gently crack and peel eggs, taking care not to damage the whites.
4. Prepare the Marinade:
   In a small saucepan, combine soy sauce, water, mirin, sugar, garlic, ginger, scallion, and optional chili. Heat until sugar dissolves, then remove from heat and let cool to room temperature.
5. Marinate the Eggs:
   Place peeled eggs in a container and pour the cooled marinade over them. Eggs should be fully submerged; add a small plate on top if needed to keep eggs covered.
6. Marination Time:
   Refrigerate for at least 4 hours, preferably overnight, for maximum flavor penetration.
7. Serve:
   Halve the eggs and sprinkle with sesame seeds or chopped scallions if desired. Use as a ramen topping, rice bowl accompaniment, or enjoy as a snack.

Mayak Eggs (Korean Soy Marinated Eggs)

Soft-boiled eggs marinated in a sweet and savory Korean soy sauce mixture, perfect for ramen or rice bowls.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 7 minutes mins

Total Time 17 minutes mins

Servings: 4 eggs

Course: Appetizer, Side Dish, Snack

Cuisine: Korean

Calories: 80

Ingredients

  

Eggs

• 4 large eggs

Soy Marinade

• 0.5 cup soy sauce
• 0.5 cup water
• 2 tbsp mirin
• 1 tbsp sugar
• 2 cloves garlic smashed
• 1 inch ginger sliced
• 1 scallion cut into 2-inch pieces
• 1 red chili optional, sliced

Equipment

• Saucepan
• Mixing bowls
• Measuring spoons
• Refrigeration container

Method

 

1. Bring a pot of water to a gentle boil. Carefully add eggs and cook for 6–7 minutes for jammy yolks.
2. Immediately transfer eggs to an ice bath for 5–10 minutes.
3. Gently peel the eggs.
4. In a small saucepan, combine soy sauce, water, mirin, sugar, garlic, ginger, scallion, and optional chili. Heat until sugar dissolves, then cool to room temperature.
5. Place peeled eggs in a container and pour the cooled marinade over them, ensuring they are fully submerged.
6. Refrigerate for at least 4 hours, preferably overnight.
7. Halve eggs and serve as a ramen topping, rice bowl addition, or snack.

Notes

Best eaten within 3 days. Can garnish with sesame seeds or scallions.

Tips for Perfect Mayak Eggs

• Yolk Timing: Adjust boiling time according to your preferred yolk consistency.
• Peeling Made Easy: Older eggs peel more easily than fresh eggs.
• Flavor Boost: Add a dash of sesame oil or chili flakes to the marinade for extra depth.
• Storage: Keep eggs submerged in marinade and refrigerate for up to 3 days.

Creative Variations

1. Spicy Mayak Eggs: Add ½ tsp gochugaru or chili oil to the marinade for heat.
2. Garlic Lovers: Increase garlic cloves for a bolder punch.
3. Ramen-Friendly: Slice and serve directly on a steaming bowl of ramen with broth, noodles, and veggies.
4. Pickled Twist: Add a small splash of rice vinegar for a slightly tangy note.

Serving Suggestions

• Serve atop ramen bowls for authentic Korean-style noodles.
• Pair with steamed rice, sautéed vegetables, or kimchi.
• Halved and garnished with scallions or sesame seeds as a snack or appetizer.

Fun Facts & Cultural Context

Mayak Eggs are a popular banchan (side dish) in Korea and a beloved ramen topping globally. The term “Mayak” highlights how addictive these marinated eggs are due to their umami-rich marinade and creamy yolks. Traditionally, these eggs are enjoyed cold, straight from the fridge, often as part of a quick meal or snack in Korean households.

Storing & Freezing

• Refrigeration: Eggs marinated in soy sauce can be stored in an airtight container for up to 3 days.
• Freezing: Not recommended, as yolks and whites lose texture when frozen.

Final Thoughts

Mayak Eggs (Korean Soy Marinated Eggs) are the ultimate umami-packed treat, perfect for ramen, rice bowls, or a savory snack. With creamy yolks, savory-sweet marinade, and minimal prep, they bring authentic Korean flavors to your kitchen with ease. Once you try them, you’ll understand why they’re called “addictive” in Korea.