Mayak Eggs
Korean marinated eggs with jammy yolks soaked in a sweet and savory soy-based marinade. These addictive 'drug eggs' get their name from being irresistibly delicious and perfect as a snack or banchan.
Ingredients
- 1Large Eggs6 large eggs
- 2Soy Sauce1/2 cup soy sauce
- 3Water1/2 cup water
- 4Sugar3 tablespoons granulated sugar
- 5Rice Vinegar2 tablespoons rice vinegar
- 6Garlic4 cloves garlic, minced
- 7Scallions2-3 scallions, chopped
- 8Sesame Oil1 teaspoon sesame oil
- 9Red Pepper Flakes1/2 teaspoon Korean red pepper flakes (gochugaru)
Instructions
- 1
Bring a pot of water to boil. Gently add eggs and cook for exactly 6-7 minutes for jammy yolks (6 minutes for very soft, 7 minutes for slightly firmer).
- 2
Immediately transfer eggs to an ice bath and let cool for 5 minutes to stop cooking.
- 3
While eggs cool, prepare the marinade by combining soy sauce, water, sugar, rice vinegar, minced garlic, chopped scallions, sesame oil, and red pepper flakes in a bowl. Stir until sugar dissolves.
- 4
Carefully peel the cooled eggs under running water, starting from the wider end.
- 5
Place peeled eggs in a container or jar and pour the marinade over them, ensuring eggs are completely submerged.
- 6
Cover and refrigerate for at least 4 hours, but preferably overnight or up to 24 hours for maximum flavor absorption.
- 7
Turn the eggs occasionally during marinating to ensure even coloring and flavor penetration.
- 8
Serve chilled or at room temperature, cut in half to show the beautiful jammy yolks. Perfect as a snack, banchan, or ramen topping.
Helpful Links
Mayak Eggs - Korean Marinated Eggs
Complete guide to making addictive Korean marinated eggs
Mayak Eggs Recipe
Easy recipe for Korean 'drug eggs' with perfect jammy yolks
How to Make Mayak Eggs
Step-by-step tutorial for Korean marinated eggs
Korean Mayak Eggs - Drug Eggs
Learn to make these irresistibly addictive Korean eggs
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