Korean Mayak Eggs

Name: Korean Mayak Eggs
Prep time: 5 min
Cook time: 4 min
Total time: 4 h 9 min
Cuisine: korean
Ingredients: 120ml light soy sauce (½ cup); 120ml water (½ cup); 60ml honey (¼ cup); 1 tbsp rice vinegar (optional); 2 garlic cloves, minced; 2 spring onions, finely sliced; 1 small red chilli, thinly sliced (optional); 1 tbsp sesame seeds; 1 tsp sesame oil; 6 large eggs, room temperature; Water for boiling & ice bath

Korean Mayak Eggs, also known as “drug eggs” due to their addictive taste, are a true culinary gem from Korean cuisine. These jammy, soft-boiled eggs are marinated in a sweet, savoury, and slightly spicy soy-based sauce, infusing every bite with complex umami flavours. The term “Mayak” translates to “narcotic” or “addictive” in Korean—not because the dish contains anything illicit, but because the flavour is so compelling that you’ll find yourself reaching for just one more egg… again and again.

Originating from street food culture and popularised in Korean households and cafés, Mayak Eggs are a modern food trend with deep cultural roots. They’re incredibly versatile and can be enjoyed in numerous ways—atop a bowl of steamed rice, served with noodles, tucked into a sandwich, or simply eaten on their own with a drizzle of sesame oil.

The secret to the allure of these eggs lies in the marinade. A mixture of soy sauce, honey, garlic, green onion, sesame seeds, and optional chilli pepper, the liquid seeps into the egg white, transforming the mild-tasting egg into a flavour-packed delight. The result is a perfect balance of sweet, salty, savoury, and a little heat.

Mayak Eggs are a meal-prepper’s dream. They can be made in advance and stored in the fridge for several days, their flavour only deepening over time. They’re also a fantastic way to elevate humble ingredients into something special—eggs and soy sauce are pantry staples, but together, they create something magical.

Whether you’re a seasoned fan of Korean food or just dipping your toes into this rich cuisine, Korean Mayak Eggs are an easy and delicious place to start. With minimal effort and maximum flavour, this dish will quickly become one of your favourites.

Why You’ll Love This Recipe

There are many reasons to fall in love with Korean Mayak Eggs. First and foremost, they are deceptively simple yet packed with flavour. In just a few basic steps—boil, marinate, chill—you end up with eggs that taste as if they’ve been crafted by a seasoned chef. The contrast of the jammy, creamy yolk and the savoury, sweet soy marinade is genuinely addictive.

Another reason? These eggs are incredibly versatile. Eat them for breakfast, lunch, dinner, or as a protein-rich snack between meals. Add one to a bowl of hot rice for an instant meal, or pair it with noodles, salad, or toast. Their umami-rich flavour elevates anything they’re served with.

You’ll also appreciate how easy they are to prepare. With no fancy techniques or equipment required, they’re beginner-friendly yet impressive enough for entertaining. The marinade is fully customisable—adjust the sweetness, spice, or acidity to your liking, making them truly your own.

Mayak Eggs are also ideal for meal prep. Make a batch at the start of the week, and you’ll have a ready-to-go protein source in your fridge for days. They store well, and the flavour improves as they marinate longer.

Finally, they offer a fantastic introduction to Korean flavours. If you’re new to the cuisine, this dish is a gateway to soy, sesame, chilli, and garlic in a balanced, approachable way.

Once you try them, you’ll understand why they’re called “addictive eggs.” Korean Mayak Eggs aren’t just food—they’re an experience.

Ingredients

For the Eggs

6 large eggs
Free-range preferred; ensure they’re fresh for best results.
Water for boiling
Enough to fully submerge the eggs.
Ice water for cooling
Essential for halting the cooking process and achieving perfect yolks.

For the Marinade

120ml light soy sauce (½ cup / approx. 4 fl oz)
Adds the core umami-salty depth.
120ml water (½ cup / approx. 4 fl oz)
Dilutes the soy sauce to balance salinity.
60ml honey (¼ cup / approx. 2 fl oz)
Gives sweetness—can substitute with sugar.
1 tbsp rice vinegar (optional)
Adds acidity and brightness.
1–2 garlic cloves, minced
Brings bold, aromatic flavour.
1–2 green onions, finely chopped
Adds freshness and crunch.
1 small chilli pepper, thinly sliced (optional)
For a hint of heat.
1 tbsp sesame seeds
Nutty texture and visual appeal.
1 tsp sesame oil
Toasted and aromatic; enhances flavour.

Method

1. Boil the Eggs

Fill a saucepan with water and bring it to a boil. Carefully lower the eggs in using a spoon. Boil for 6–7 minutes for jammy yolks, or adjust time for your preferred doneness. Once cooked, transfer immediately into an ice bath for 5–10 minutes to stop cooking. Peel gently once cooled.

2. Prepare the Marinade

In a bowl or container, mix together the soy sauce, water, honey, vinegar, minced garlic, chopped green onion, sliced chilli (if using), sesame seeds, and sesame oil. Stir well until fully combined.

3. Marinate the Eggs

Place the peeled eggs in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours—preferably overnight—for maximum flavour.

Nutrition

Per egg, approximate

Calories: 130 kcal
Protein: 7g
Fat: 9g
Carbohydrates: 5g
Sugars: 4g
Fibre: 0.3g

Note: Nutritional values are estimates and may vary depending on the specific brands and ingredients used.

Tips for Making Korean Mayak Eggs

Use Room Temperature Eggs: Starting with room temperature eggs reduces the risk of cracking when added to boiling water and helps ensure even cooking.
Ice Bath is Key: Immediately cooling the eggs in ice water stops the cooking process and makes them easier to peel. It also helps preserve that beautifully jammy yolk.
Time Your Boil Precisely: For that perfect custardy yolk, 6½ minutes is often the sweet spot. Use a timer for consistency.
Crack and Roll: To peel eggs without tearing, gently tap and roll them on the counter to loosen the shell before peeling under running water.
Use a Glass Container: If possible, marinate your eggs in a glass container. Metal or certain plastics can affect the taste due to prolonged contact with soy sauce.
Ensure Full Coverage: If your marinade doesn’t fully cover the eggs, place a piece of cling film directly on top to help distribute flavour evenly.
Marinate Longer for Stronger Flavour: While four hours is sufficient, letting them sit overnight enhances both taste and colour. Just don’t leave them for more than 48 hours to avoid overly salty eggs.
Reuse the Marinade (with caution): The marinade can be reused once more for a second batch within two days. Boil it first to kill any bacteria, and store refrigerated.
Chilli is Optional: If you’re spice-sensitive, skip the chilli or use a mild pepper. The eggs will still be delicious.

These tips will help ensure your Mayak Eggs are always beautifully soft-boiled, richly flavoured, and irresistibly moreish.

How to Best Serve Korean Mayak Eggs

Korean Mayak Eggs are incredibly versatile and can be served in a variety of delicious ways to suit any meal. Here are some of the best ways to enjoy them:

1. Over Steamed Rice: This is the classic way to serve Mayak Eggs. Place one or two eggs over a bowl of hot steamed rice and spoon some of the marinade over the top. Add a drizzle of sesame oil, a sprinkle of spring onions, or some toasted nori for a truly satisfying dish.

2. With Noodles: Pair your eggs with soba, udon, or ramen noodles. They add richness and protein to cold noodle salads or hot noodle soups, enhancing the overall meal.

3. In Bento or Lunch Boxes: These eggs make excellent lunchbox fillers. Their bold flavour pairs well with pickled vegetables, kimchi, tofu, or grilled meats.

4. Toasted Sando or Sandwich: Slice the eggs in half and layer them into a toasted sandwich with a swipe of gochujang mayo or sriracha for a spicy twist.

5. As a Snack or Appetiser: Serve them halved with a small amount of marinade drizzled on top, perhaps with sesame seeds or microgreens as garnish.

6. Topping for Avocado Toast: A surprising fusion that works! The savoury soy marinade complements the creaminess of avocado brilliantly.

7. Salad Upgrade: Add halved Mayak Eggs to mixed leaf salads, rice bowls, or grain-based salads (like quinoa or barley) for a satisfying boost of flavour.

8. With Korean BBQ: Mayak Eggs make a great side dish to grilled meats. They offer a soft, savoury contrast to rich, smoky BBQ flavours.

However you serve them, be sure to include a spoonful of the marinade—it’s part of the magic.

Customise This Recipe

The core of Korean Mayak Eggs is wonderfully adaptable, allowing you to tailor the recipe to your personal preferences and dietary needs.

1. Adjust the Sweetness: If you prefer a more savoury egg, reduce the honey or replace it with brown sugar or agave syrup. Want it sweeter? Increase the honey slightly to suit your taste.

2. Swap the Vinegar: Rice vinegar adds a subtle brightness, but if you don’t have it on hand, apple cider vinegar or even lemon juice can work as a substitute.

3. Add Spice Levels: Like it hotter? Add more chilli slices or even a dash of gochugaru (Korean red pepper flakes). For a milder version, omit chilli entirely or use mild peppers like banana or sweet red pepper.

4. Infuse with Tea or Dashi: For an umami twist, replace the plain water in the marinade with cooled dashi (Japanese broth) or a strong black tea, like Lapsang Souchong or pu-erh.

5. Gluten-Free Version: Use tamari or a certified gluten-free soy sauce. Double-check all other ingredients to ensure they are also gluten-free.

6. Add Aromatics: Ginger slices, star anise, or orange peel can be added to the marinade for deeper flavour complexity.

7. Vegan Alternative: Swap eggs for firm tofu cubes or soft-boiled potatoes and marinate in the same sauce. They absorb flavour well and offer a plant-based twist.

8. Texture Twist: Prefer firmer yolks? Boil your eggs for closer to 8 minutes. For runnier yolks, reduce boiling time to 5½ minutes.

This recipe is a playground of flavour possibilities. Whether you like it bold and spicy or mild and savoury, there’s a Mayak Egg version for you.

How to Store Korean Mayak Eggs

Korean Mayak Eggs are ideal for make-ahead preparation and can be stored easily to enjoy throughout the week.

Once the eggs have been marinated, store them in an airtight container in the fridge. Ensure the eggs remain submerged in the marinade to keep them moist and flavourful. If necessary, rotate them gently once or twice during storage for even marination.

They will keep well for up to 4 days in the fridge. Beyond that, the eggs may become overly salty and lose their ideal texture.

For best results, eat the eggs within 48 hours if you prefer a jammy yolk. The marinade will continue to firm the yolk slightly as time goes on.

If you plan to reuse the marinade for a second batch, boil it first to kill any bacteria and allow it to cool completely before adding fresh eggs.

Avoid freezing, as the texture of boiled eggs does not hold up well after thawing.

For transport or lunch boxes, store eggs in a sealed container with a small spoonful of marinade and keep chilled until ready to eat.

Properly stored, these eggs are a convenient, delicious protein addition to any meal.

Conclusion

Korean Mayak Eggs are a brilliant example of how simple ingredients can be transformed into something unforgettable. With their jammy yolks and savoury-sweet marinade, these eggs are more than just a side dish—they’re a culinary revelation.

Their versatility means they can be served in endless ways: over rice, with noodles, in sandwiches, or straight from the fridge as a protein-rich snack. Their adaptability also makes them a favourite for meal prep, special dinners, and quick weekday lunches alike.

If you’re someone who enjoys global flavours, this dish offers a gentle entry point into Korean cuisine. The balanced combination of soy, garlic, honey, and sesame creates a universally appealing profile that’s easy to love and hard to forget.

Even better, they’re customisable. Want it spicier, sweeter, or vegan? It’s entirely up to you. The recipe is forgiving and flexible, allowing you to find your ideal version with just a few tweaks.

In just one bite, it’s easy to see why they’ve earned their nickname—these eggs are genuinely addictive. But unlike their name suggests, they’re only guilty of delivering bold flavour and pure comfort.

Whether it’s your first time making Mayak Eggs or your fiftieth, this dish promises satisfaction, simplicity, and standout taste every single time.

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