Name: Korean Mayak Egg Marinade Recipe
Prep time: 9 min
Cook time: 6 min
Total time: 6 h 15 min
Cuisine: Korean
Ingredients: 6 large eggs; Optional: Vinegar for boiling eggs (2 tablespoons per 5 cups water); ¼ medium yellow onion, finely chopped (about ⅓ cup); 3 cloves garlic, minced (about 2 tablespoons); 1 stalk green onion, sliced; 1 chili pepper, finely chopped or sliced (optional for spice); 1 tablespoon toasted sesame seed; 10 tablespoons low sodium soy sauce (½ cup + 2 tablespoons); 5 tablespoons honey (rice syrup or corn syrup can be substituted); ¼ cup water

Description

Mayak Eggs are Korean marinated soft-boiled eggs soaked in a flavorful soy-based marinade with garlic, onion, and chili. These eggs offer a perfect balance of savory, sweet, and umami flavors, ideal as a snack or side dish paired with rice or other Korean meals.

Ingredients

Scale

Eggs

6 large eggs
Optional: Vinegar for boiling eggs (2 tablespoons per 5 cups water)

Marinade

¼ medium yellow onion, finely chopped (about ⅓ cup)
3 cloves garlic, minced (about 2 tablespoons)
1 stalk green onion, sliced
1 chili pepper, finely chopped or sliced (optional for spice)
1 tablespoon toasted sesame seed
10 tablespoons low sodium soy sauce (½ cup + 2 tablespoons)
5 tablespoons honey (rice syrup or corn syrup can be substituted)
¼ cup water

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Instructions

Boil the eggs: Bring a pot of water to a rolling boil. Gently add the eggs and boil for 6 minutes for soft-boiled eggs. Optionally, add 2 tablespoons of vinegar per 5 cups of water to make peeling easier. Once boiled, immediately transfer eggs to an ice bath to stop cooking and cool completely.
Prepare the marinade: While eggs cool, combine finely chopped onion, minced garlic, sliced green onion, chili pepper (if using), toasted sesame seeds, low sodium soy sauce, honey, and water in a bowl. Mix until thoroughly combined.
Peel and marinate the eggs: Once cooled, crack and carefully peel the eggs. Place peeled eggs in an airtight container and pour the marinade over them. Ensure eggs are fully submerged—use plastic wrap over eggs if needed to keep them beneath the liquid. Seal and refrigerate for at least 6 hours or overnight for optimal flavor.
Serve: After marinating, eggs will have a brown exterior and richly colored yolks. Enjoy them with rice, a drizzle of sesame oil, and a spoonful of the marinade.

Notes

Mayak Eggs are best enjoyed soft-boiled, but for hard boiled eggs, boil for 11 to 12 minutes.
Adjust boiling time depending on egg size and temperature; times are based on large cold eggs straight from the fridge.
Adding vinegar to boiling water is optional but aids in peeling the eggs more easily.
Chili peppers add spiciness and texture; include seeds if you prefer a spicier flavor.
If eggs float in marinade, use a plastic wrap sheet to keep them submerged for even marination.
For detailed photos, tips, and FAQ, refer to the original recipe source.

Nutrition

Serving Size: 1 egg
Calories: 90
Sugar: 3 g
Sodium: 600 mg
Fat: 6 g
Saturated Fat: 2 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0.3 g
Protein: 7 g
Cholesterol: 185 mg