Mayak Eggs (Korean Marinated Soft-Boiled Eggs) Recipe
Mayak Eggs (Mayak Gyeran) are a delicious Korean marinated soft-boiled egg recipe featuring eggs soaked overnight in a flavorful soy-based marinade with garlic, ginger, and chili. These savory, slightly sweet, and spicy eggs are perfect as a snack, side dish, or topping for rice and ramen bowls.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 24 hours 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean
- Diet: Halal
Ingredients
Eggs
- 8 eggs (at room temperature)
- 1/2 Tbsp fine salt
- 1/2 Tbsp white vinegar
Marinade & Soaking
- 3 g dried kelp (dashima / kombu, 0.1 ounce)
- 1/2 cup water
- 1/3 cup soy sauce (regular, Kikkoman brand recommended)
- 2 Tbsp honey
- 2 Tbsp brown sugar
- 1 Tbsp sweet rice wine (mirin)
- 1/2 Tbsp minced garlic
- 1/4 tsp ginger powder
- 50 g onion (finely chopped, 1.8 ounce)
- 20 g green onion (white part, finely chopped, 0.7 ounce)
- 1 red chili (seeds removed and finely chopped)
Garnishes
- Seaweed flakes
- Sesame seeds
- Green onion (green part, finely chopped)
Instructions
- Soak the Kelp: Place the dried kelp in a bowl with 1/2 cup of water and let it soak for 20 minutes to rehydrate. After soaking, discard the kelp but keep the soaking water for the marinade. Set aside.
- Boil the Eggs: In a medium pot, bring a generous amount of water to a boil over medium-high heat, adding the salt and vinegar. Once boiling, reduce to medium heat and gently lower the eggs into the water using a slotted spoon. Boil for 6 to 7 minutes for a perfect soft-boiled texture.
- Cool the Eggs: Remove the eggs with a slotted spoon and transfer to a bowl filled with ice-cold water. Let them cool completely for 8 to 10 minutes.
- Peel the Eggs: Tap each egg gently with the back of a spoon to crack the shell, then peel carefully under cold running water to remove any shell fragments.
- Prepare the Marinade: In a bowl, mix the soaked kelp water with soy sauce, honey, brown sugar, mirin, minced garlic, ginger powder, chopped onion, white part of green onion, and chopped red chili to create the sauce.
- Marinate the Eggs: Place peeled eggs in a container and pour the marinade over them, ensuring the eggs are fully submerged. Refrigerate overnight to let the flavors infuse, turning the eggs after 8 to 12 hours if they're not fully covered.
- Serve: Serve the marinated eggs as a side dish or over rice. Drizzle extra marinade on top and garnish with seaweed flakes, sesame seeds, and chopped green onion for added flavor and presentation.
Notes
- Use room-temperature eggs for the best boiling results and to prevent cracking.
- Ensure eggs are fully submerged in the marinade for even flavor absorption; turn occasionally if needed.
- The boiling time of 6-7 minutes yields a soft yolk; adjust slightly for firmer or runnier yolks.
- Store marinated eggs refrigerated and consume within 3-4 days for optimal freshness.
- This recipe is excellent for meal prep and adds a savory, umami-rich protein to many dishes.
