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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: