These Korean inspired marinated soy sauce eggs pack an umami punch with garlic, scallion, ginger and soy sauce, truly earning their name Mayak eggs (so deliciously addicting).
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These delicious Korean inspired soy sauce eggs are a very delicious Korean side dish, also referred to as banchan or bansang (small side dishes served with cooked rice). If you like bold and spicy, be sure to check out my delicious Asian Chili Crisp dipping sauce and my Spicy Tuna Crispy Rice!
What are mayak eggs?
A mayak egg is a soft-boiled Korean egg marinated in a combination of soy sauce, scallions, sesame seeds, thai chili and sugar (or other sweetener). The literal translation of mayak gyeran means “drug egg” due to its delicious addictive flavor and umami.
Why this recipe works
- Super simple recipe that packs a huge punch of flavor. Korean marinated eggs are delicious served over warm steamed or fried rice! This easy Instant Pot Rice or Instant Pot Black Rice are great choices. You can even add a drizzle of sesame oil or dash of chili pepper.
- Prepare the night before and enjoy the next day for breakfast or lunch!
- Take boring eggs and transform them into an exciting and bold soy sauce eggs, full of flavor. If you love bold flavors from around the World, you will also love my Middle Eastern inspired Zhoug Sauce (Cilantro Jalapeno Sauce) and Tempero Baiano (Brazilian Seasoning Blend).
Ingredients for this recipe
- Eggs
- Soy Sauce
- Sweetener of Choice: This is a flexible recipe so you can use white sugar, brown sugar, honey, maple syrup, corn syrup or Oligodang syrup (Korean rice syrup).
- Water
- Garlic Cloves: Finely mince or use a garlic press.
- Green and/or Red Chili: I like to use a combination of green and red chili. You can use thai chilis, serrano chili, jalapeno or any chili of choice.
- Green Onion/Scallions
- Sesame Seeds
- Fresh Ginger (Optional, but recommended): Finely mince or use a garlic press.
How to make soy sauce eggs
- Bring water to a boil
- Prepare marinade while waiting for water to boil.
- Soy sauce egg marinade: Combine soy sauce, water, garlic, thai chili, green onions (scallions), sesame seeds, ginger (optional) and sweetener of choice (honey, brown sugar, maple syrup, corn syrup or Oligodang syrup) and stir until thoroughly combined.
- Once water reaches a vigorous boil, add eggs to boiling water (use large spoon to gently lower each egg into water).
- Boil eggs approximately 6-7 minutes for runny yolk. See notes for cook times as stoves vary.
- While eggs are boiling, prepare bowl of ice and cup of water for ice bath.
- Using slotted spoon, move each egg gently from boiling water into the ice water bath.
- Allow the eggs to cool completely (approximately5-10 minutes).
- Peel eggs and place in bowl or airtight storage container.
- Pour soy sauce mayak marinade overeggs.
- Depending on depth of your bowl or storage container, if eggs are not completely submerged you can flip them halfway through your target marinating time.
- Allow to marinate minimum 6 hours and maximum 24 hours. The longer you marinate the bolder the flavor.
- Serve mayak eggs over warm rice with additional soy sauce marinade to top.
Egg cooking times
Different stoves, heating elements and cookware can vary in terms of heating capacity which can affect your egg cooking times. I recommend you test run an egg to determine your desired egg texture before marinating the full batch. See below for general egg cook guidelines:6-7 minutes: Runny yolk and firm white.
- 6-7 minutes: Runny yolk and firm white.
- 8 minutes: Soft yolk, firm white.
- 9-11 minutes: Hard boiled egg.
FAQ and expert tips
A soy sauce egg is a soft boiled egg that is peeled and marinated in soy sauce and any mixture of various ingredients to produce a flavorful meal or snack, generally served over warm rice.
Soy marinated mayak eggs are delicious served over warm or fried rice. You can top with a drizzle of sesame oil, freshly sliced scallions and a sprinkling of sesame seeds.
Marinated eggs (sometimes referred to as Ramen eggs) should be stored in an airtight container and should be eaten within 24 hours.
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Mayak Eggs: Korean Marinated Soy Sauce Eggs
Equipment
- Soup pot
Ingredients
- 6 eggs
- ¼ cup soy sauce
- ¼ cup honey, brown sugar, maple syrup, corn syrup or Oligodang syrup
- 2 tbsp water
- 3-4 garlic cloves
- 1 Thai green chili or Serrano chili
- 1 Thai red chili
- 2 tbsp scallion (thinly sliced rounds)
- 1 tbsp sesame seeds
- 1 tbsp fresh ginger (finely minced or pressed) Optional, but recommended
Instructions
- Bring water to a boil
- Prepare marinade while waiting for water to boil.
- Soy sauce egg marinade: Combine soy sauce, water, garlic, thai chili, scallion, sesame seeds, ginger (optional) and sweetener of choice (honey, brown sugar, maple syrup, corn syrup or Oligodang syrup) and stir until thoroughly combined.
- Once water reaches a vigorous boil, add eggs to boiling water (use large spoon to gently lower each egg into water).
- Boil eggs approximately 6-7 minutes for runny yolk. See notes for cook times as stoves vary.
- While eggs are boiling, prepare bowl of ice and cup of water for ice bath.
- Using slotted spoon, move each egg gently from boiling water into the ice bath.
- Allow the eggs to cool completely (approximately5-10 minutes).
- Peel eggs and place in bowl or airtight storage container.
- Pour soy sauce mayak marinade overeggs.
- Depending on depth of your bowl or storage container, if eggs are not completely submerged you can flip them halfway through your target marinating time.
- Allow to marinate minimum 6 hours and maximum 24 hours. The longer you marinate the bolder the flavor.
- Serve mayak eggs over warm rice with additional soy sauce marinade to top.
Notes
- ***Food Safety: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Check with Food and Drug Administration (FDA) and/or appropriate regulatory agency regarding food safety recommendations.
- Leftovers and Storage: Once they have been marinated for 6-24 hours, eat within the next 24 hours.
- Egg Cook Times: Different stoves, heating elements and cookware can vary in terms of heating capacity which can affect your egg cooking times. I recommend you test run an egg to determine your desired egg texture before marinating the full batch. See below for general egg cook guidelines:
- 6-7 minutes: Runny yolk and firm white.
- 8 minutes: Soft yolk, firm white.
- 9-11: Hard boiled egg.
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