Mayak eggs are eggs soaked in a sweet, savory, and refreshing soy sauce marinade. It’s super easy to make, but surprisingly super flavorful and addicting!
When I was growing up, my mom used to make a batch of these eggs along with other side dishes like napa cabbage kimchi, radish kimchi, or stir-fried fish cake. It was always stored in the fridge so I could just have it with freshly cooked rice anytime.
My parents used to work 80+ hours a week in the restaurant so this is how I got by every day, and honestly, making this recipe makes me remember those good old times.
These “mayak eggs” literally translate to “drug eggs” simply because of the addicting sauce it has. In this recipe, I’ll be sharing a secret that makes it so much better than the other recipes you will see online.
Ingredients for Mayak Eggs
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Soft Boiled Eggs
One of the best parts of this dish is the soft, jammy center of the eggs. While I love mine a little bit done, I know you will enjoy the additional creamy texture of the yolk. To ensure that you keep the yolks soft:
- Fill your pot with water and add salt. The salt will make the water boil faster.
- Turn the heat to high and place your eggs in the pot.
- Once the water starts to boil, cover for 6-7 minutes on the dot.
- Right after the time goes off, place the eggs in cold water or an ice bath.
- Allow the eggs to cool down before peeling. Be careful when you do so as it may still be hot!
Aside from eggs, you can also use quail eggs in this recipe just like in K-dramas!
Soy Sauce
The main base of this dish is soy sauce. Use regular soy sauce for this recipe, it will bring saltiness and savor to the whole dish! One cup may seem like a lot, but such quantity is needed because we need the eggs to be fully submerged in the marinade for the taste to come through.
Kelp and Radish Stock
This is my secret for the marinade. The kelp will bring umami, while the radish will bring that refreshing taste when you drizzle the marinade on your food. To make this, boil kelp and radish for 20 minutes.
Alternatively, you can simply use water to make the recipe easier to make.
Sugar
For this recipe, the sugar will balance the savory taste of the soy sauce. Feel free to substitute it with another sweetener like erythritol or honey according to your preference. This is a must!
Aromatics
The aromatics that we will add to this recipe are garlic, scallions, onion, jalapeño peppers, and sesame seeds. When you combine the sauce base, I assure you that it is already tasty enough. However, adding the aromatics is a bonus and an ultimate level-up. I especially like adding the peppers for that kick!
How to Make Korean Soy Marinated Eggs?
This is a super easy recipe, but they are super worth it. In making this, you need a deep container because the eggs may overflow and you need it to be fully submerged to ensure they are marinated well.
Now, cook the eggs to the dot, make the stock, and prepare the aromatics.
Once your eggs, stock, and aromatics are prepared, all you need to do is combine soy sauce, stock, and sugar in your deep container. Mix until the sugar is dissolved. Add the garlic, scallions, onion, peppers, and sesame seeds, then mix it thoroughly.
Taste and adjust: If you think it needs more sweetness, add sugar. If you think it’s salty, add more stock. It’s not going to be bland, but if you need more, add soy sauce. And generally, it’s okay that it’s a bit salty since you will still add the eggs. Give the marinade one last mix, then add the eggs to marinate.
Frequently Asked Questions
How long do you marinate the eggs in soy sauce?
- You can marinate the eggs minimum of 2 hours to overnight for the best taste.
How long do Mayak eggs last?
- The marinated eggs can be stored in the fridge for 3-4 days. Take note, however, that the longer they sit in soy sauce, the saltier it gets. The taste may vary as days go by.
Can you reuse the soy sauce marinade?
- You can reuse and add more eggs to the marinade. Do take note of how long you have already used it. It can last for 3-4 days. Alternatively, you can repurpose the marinade into Korean pancake or dumpling sauce.
What to serve with Korean marinated eggs?
- The eggs are best served with freshly cooked rice! To take it up a notch, drizzle the sauce and some sesame oil on the rice and eat it with the eggs. This is great for a quick meal or midnight snack cravings! Furthermore, as this is very similar to Japanese ramen eggs, you can also use these as a garnish for any noodle dish you may have!
Do you eat Mayak eggs cold?
- You don’t need to reheat the eggs when you consume them. The hot rice should suffice to make it hot!
Other easy and delicious side dishes you may like:
- Korean Crabcake
- Spicy Dried Squid
- Soy Garlic Enoki Mushroom
- Korean Sausage Stir Fry
- Korean Steamed Egg
- Korean Rolled Omelette
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Korean Soy Marinated Eggs (Mayak Eggs)
Ingredients
- 10 pcs Eggs
- Salt
Kelp and Radish Stock
- 4 cups Water
- 5 grams Dried Kelp
- 200 grams Korean Radish
Soy Sauce Marinade
- 1 cup Soy Sauce
- 1 cup Kelp and Radish Stock
- 1/2 cup Sugar or Erythritol
- 2 stalks Scallions Chopped
- 1/2 of Whole Onion Diced
- 2 pcs Jalapeño Dessed and diced, Optional
- 1 tbsp Minced Garlic
- 1 tbsp Sesame Seeds
- Sesame Oil For garnish
Instructions
Soft Boiled Eggs
- To make soft-boiled eggs, fill your pot with water and add salt.
- Turn the heat to high and place your eggs in the pot.
- Once the water starts to boil, cover for 6-7 minutes on the dot.
- Right after the time comes off, place the eggs in cold water or an ice bath.
- Allow the eggs to cool down before peeling.
Kelp and Radish Broth
- Prepare kelp and radish stock by boiling the kelp and radish for 20 minutes. Afterward, set it aside to cool.
Making Mayak Eggs
- Combine soy sauce, sugar, and stock. Mix thoroughly until the sugar has dissolved.
- Add the chopped garlic, onion, scallion, jalapeno, and sesame seeds. Mix thoroughly. Taste and adjust it accordingly.
- Add the eggs and let marinate for 2 hours to 24 hours.
- Serve with rice and enjoy!
OMG. So cool and I can’t wait to try this tomorrow. I love the sounds of the marinade.. I’m not sure I will be able to find the kelp and radish. If not I will be so disappointed. I will let you know thanks so much Chris. Judy
Go for it! I hope you enjoy the recipe! You can also try finding the dashi packs or dashi powder to make the dashi stock. 🙂
We just made these. Wondering if we could eat them warmed. Only one way to find out.. #excited!
No need to warm, just serve on a bed of hot rice. But you can still carefully heat it up in the microwave too. Hope you enjoyed it!!
Do you need to refrigerate it while marinating or leave on the counter? Thanks
You can refrigerate it to marinate and it can be consumed cold~ Serve with fresh, hot rice!!
Great recipe. But I have a question. What do you do with the marinade afterwards? Do you just throw it away? Or do you use it as a sauce for other dishes? And if so, for how long do you keep/store it?
You can make another batch of eggs or you can use it as a dipping sauce to Korean pancakes, dumplings, soft tofu, etc. As long as it is placed in the fridge after use and handled properly (using serving spoon, etc.), it can stored for a long time.
can we use dashi stock instead?
Yes! 🙂
These are delicious, thank you. I love your recipes!!
Thank you so so much!! Yeobosayo!!
I watched your video last week and have been craving to make these ever since. So todays the day Chef. Can’t wait. Yummmmmmm
Hope you enjoy the recipe!!!
Me and my wife just made these for the first time and all I can say is 🔥🔥🔥!!! Love all of Chris Cho’s recipes!
Thank you so much!!! So glad you enjoyed the recipe!!!
Nollaun! This recipe is fire… my only wish is that I could more delicately peel the eggs 😉 Thanks homie!
Yeobosayo!!
How do you store these, in the fridge in the sauce?
You can store this for 3 days in the fridge in the sauce~ However, at Day 2 check if it’s gotten a bit salty since I did hear a feedback that says that. I believe salt tolerance is relative though, so best to check for yourself~
After 24 hours, how do you store the eggs? Can you keep them in the marinade longer than 24 hours or should you take them out and store without liquid until you eat? I want to make a batch of 10 and eat 2 a day over a period of days.
You can keep them in the marinade for longer than 24 hours. Personally, I find it okay. However, I did hear some feedback that it got salty 2-3 days after it is in the marinade. Although salt tolerance is really dependent on the person. I think with 10 eggs over 2 days, it should be okay.
Would Korean mushroom soy sauce work?
Personally haven’t tried mushroom soy sauce, but I hope it works out for you!
Ok, so I’m not sure that I can find Korean mu radishes in my area but I can definitely find daikon. Would that be an acceptable substitute or should I just go with dashi? TIA!
Yep! Feel free to use daikon~
Literally so good.
just made it for the third time with Hurricane Ernesto approaching Bermuda. The electricity might be out so this is perfect to have on hand just in case it does!
Glad the recipe can come in hand! Hope you’re safe and well!
Hi Chef Chris, thx for this! Made it for my family using the air fryer to make hands-free jammy “soft boiled” eggs, then marinated. Delicious and easy.
That’s great! I’m personally not always using my air fryer but an easy recipe made easier sounds very cool!! Glad you guys liked the recipe!!
My wife sent me this video & I immediately went to the kitchen to make this at 9:30 at night. didn’t have the dashi or kelp stock so just used water. they are amazing the next night I made 10 more its been 2 days and I have had almost 2 dozen of them. Best with rice but really good on their own too.
Kakaka~ Glad it was worth making it late at night~
Do you put the eggs in before or after the water comes to a boil? Thanks.
After the eggs come to a boil~
Great recipe. Just an FYI. Salted water does not boil faster. Adding salt to water increases its boiling point, which means it takes longer to boil. Salt makes it more difficult for water molecules to escape into the gas phase.
Thanks for sharing! Now I know!