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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.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
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.