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Enjoy this delicious, savory side dish that serves as the ultimate flavor bomb.
Eggs are incredibly versatile, and one of the best ways to enjoy them is to marinate them until they become a flavor bomb. That is exactly what these Korean marinated eggs, or Mayak eggs, are- savory and umami-rich, with a creamy, briny yolk that leaves you wanting more. The eggs are delicious with simply a bowl of plain rice, but they can also serve as a side dish that elevates many everyday meals. You can eat them with a plate of carbonara pasta, on avocado toast, or even with a bowl of plain Greek yogurt. There is no right or wrong way to eat them; it is truly up to you.
The word “mayak” is Korean for “drug,” as the eggs are said to be so addictive that they are compared to drugs. Korean cuisine often includes side dishes, or banchan, and Mayak eggs are perhaps one of the more addictive banchan. However, they are rarely served at restaurants due to the labor-intensive process of making them.
To make these eggs, you want to make sure to cook them until they are soft-boiled to achieve that jammy yolk interior. If you hard-boil the eggs, they will still taste good, but they won’t be Mayak eggs. The marinade is salty, slightly sweet, and spicy, and it can be repurposed once the eggs are eaten.
**A few ways to repurpose the marinade include:
- Making another batch of Mayak eggs
- Boiling the sauce and keeping it in the fridge to use as seasonings for stir fries, protein marinades, and/or a dipping sauce for noodles, dumplings, and more
- Boiling the sauce and using it as a marinade for other vegetables like cucumbers, cooked eggplant, and avocado
Do I need special equipment to make Korean marinated eggs?
I highly recommend using a relatively shallow airtight container for this recipe. You will also need some common East Asian pantry staples as shown below:
Korean Marinated Eggs
Description
These Korean marinated eggs and savory with a jammy interior. They are easy to meal prep and make for a great side dish.
Ingredients
Instructions
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Bring a pot of water to a rolling boil. Place the eggs in and boil for 6 minutes.
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Remove the eggs immediately and place in an ice bath to cool down. Peel the eggs and set aside.
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In a relatively shallow food container, whisk together soy sauce, water, honey, mirin, garlic, gochugaru, green onions, red chilis, sesame oil, and sesame seeds.
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Place the peeled eggs in the marinade and store the container in the fridge for at least 8 hours, flipping the eggs halfway in between.
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Serve with rice, noodles, or on toast and enjoy!
Nutrition Facts
Servings 8
Serving Size 1 egg
- Amount Per Serving
- Calories 110kcal
- % Daily Value *
- Total Fat 6g10%
- Sodium 500mg21%
- Total Carbohydrate 2g1%
- Dietary Fiber 0g
- Sugars 3g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
8 hours is minimum marinating time. You may marinate longer for maximum flavor.
**Please see above on recommendations on how to use the leftover marinade.
