Korean Marinated Eggs (Mayak Soy Sauce Eggs)

Spoon holding korean marinated egg with aromatics on top.

5 from 4 votes

Korean Marinated Eggs (Mayak Soy Sauce Eggs)

Transform simple pantry ingredients into an addictive meal your family won't get enough of! These jammy Korean marinated eggs are perfect for busy mornings, quick protein-filled snack, or mouthwatering topping on noodles or rice!

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Side Dish, Snack

Cuisine: Asian, Korean

Servings: eggs

Calories: 133kcal

Author: Mikha S.

Ingredients

Boiled Eggs

6 eggs at room temperature*
2 teaspoons salt
1 tablespoon white vinegar

Marinade

1/2 cup soy sauce
1/4 cup water
5 garlic cloves minced
4 green onions sliced
1 tablespoon sesame seeds
3 tablespoons honey* can sub. with sugar
2 red chilies* thinly sliced, optional

For Serving

1 teaspoon sesame oil
nori shredded, optional for garnish

Instructions

Bring a medium-sized pot of water to a boil. There should be enough water for the eggs to be fully submerged. Once the pot is boiling, add in salt, vinegar, and carefully add eggs. Cook eggs for 6 minutes for runny yolks and 10 minutes for hard-boiled eggs.
Remove the eggs and immediately submerge them in the ice water bath to cool completely for about 10 minutes.
Meanwhile, mix together the marinade. Set aside.
Once the eggs have cooled, gently remove the shells. You can gently insert a teaspoon to run along the side of the egg to remove the shell (See above for step-by-step photos).
Place the eggs in a Ziplock bag or airtight container, then pour the marinade over the eggs, allowing the eggs to be fully submerged. Marinate in the fridge for 6 hours up to overnight.
Serve over rice with a drizzle of sesame oil and some of the marinade, then top with shredded nori, if desired. Enjoy!

Video

Notes

Room Temperature Eggs: Having the eggs at room temperature before boiling them helps prevent them from cracking while being boiling. If cold eggs are added to hot water, you have a higher chance of getting cracked shells and leaking eggs. Bring eggs to room temperature about 30 minutes before cooking. If you’re in a rush, you can place them in hot water (not boiling water) for 10 - 15 minutes to help speed up the process.
Honey: I don't have much of a sweet tooth so I add just a bit of honey, however, feel free to taste and adjust to your tastebuds.
Chilies: Fresno chilies are typically used for this recipe, however, serranos, jalapenos, or Thai chilies work too! You can use what's available and fits your spice tolerance.
Sesame Oil: A little goes a long way for a robust nutty flavor! I recommend adding the sesame oil to your serving bowl or plate right before eating. If you add it directly in the marinade, the eggs tend to spoil faster.

Nutrition