Soy Marinated Eggs (Korean Mayak Eggs) Recipe
If you’re craving a flavorful snack that bursts with umami and a touch of sweetness, let me introduce you to the magic of Soy Marinated Eggs (Korean Mayak Eggs). This delightful Korean treat is beloved for its tender, creamy yolks encased in a savory soy marinade that’s as simple to whip up as it is addictive to eat. Whether you’re new to Korean cuisine or a seasoned foodie, these eggs bring that exciting depth of flavor with every bite, making them the perfect addition to any meal or a stand-alone snack you’ll keep coming back to.
Ingredients You’ll Need
This recipe is a perfect example of how a few simple ingredients can combine to create something truly special. Each element plays its part in building the rich, balanced profile that makes Soy Marinated Eggs (Korean Mayak Eggs) so irresistible—from the salty tang of soy sauce to the nutty warmth of sesame oil and the fresh crunch of green onions.
- 4 large eggs: Fresh eggs make for the best texture, with creamy yolks that soak up the marinade beautifully.
- ½ cup soy sauce: The essential savory base that infuses the eggs with iconic Korean flavor.
- 2 tablespoons water: Lightens the soy sauce for perfect balance in the marinade.
- 1 tablespoon sugar: Adds just enough sweetness to round out the salty and tangy notes.
- 1 teaspoon sesame oil: Brings a subtle, nutty aroma that elevates the marinade.
- 1 teaspoon rice vinegar: Introduces a gentle acidity that brightens the overall flavor.
- 2 green onions, chopped: Offers a fresh, crisp bite that contrasts wonderfully with the soft eggs.
- 1 teaspoon sesame seeds (optional): Adds delightful texture and a visual sprinkle of charm.
How to Make Soy Marinated Eggs (Korean Mayak Eggs)
Step 1: Boil the Eggs to Perfection
Start by bringing a saucepan filled with water to a rolling boil. Gently lower the eggs into the boiling water using a slotted spoon to avoid cracks. Boil for exactly 6 minutes if you prefer that creamy, slightly runny yolk that will soak up the marinade so well. If you like firmer yolks, nudge the timer up by one or two minutes—your call!
Step 2: Chill and Peel
Once your timer dings, immediately transfer the eggs into a bath of ice-cold water. This ice bath halts the cooking process instantly, ensuring you retain that perfect yolk texture while making the peel easier to remove. After about 5 minutes, you’ll find peeling becomes a breeze, revealing pristine egg whites just waiting to absorb flavor.
Step 3: Prepare the Marinade
While the eggs cool, whisk together the soy sauce, water, sugar, sesame oil, and rice vinegar in a bowl. Stir until the sugar dissolves completely, creating an aromatic marinade that balances salty, sweet, and tangy notes with a subtle hint of nuttiness.
Step 4: Marinate the Eggs
Place your peeled eggs into an airtight container and pour the marinade over so they’re fully submerged. Toss in the chopped green onions for that fresh pop, and don’t forget to sprinkle on the optional sesame seeds if you want some extra crunch and visual appeal. Seal the container tightly and pop it in the refrigerator for at least 2 hours. Overnight marination is ideal for that deep, lush flavor everyone raves about.
How to Serve Soy Marinated Eggs (Korean Mayak Eggs)
Garnishes
Fresh green onions and toasted sesame seeds aren’t just marinade ingredients; they double as perfect garnishes that make these eggs look as good as they taste. A tiny drizzle of extra sesame oil or some thinly sliced chili can add a spicy kick and extra flair.
Side Dishes
Soy Marinated Eggs (Korean Mayak Eggs) are incredible alongside steamed rice and kimchi, soaking up those bold Korean flavors. They also complement noodle dishes, bibimbap bowls, or even a fresh salad when you want a protein-packed boost with a savory punch.
Creative Ways to Present
Want to impress friends or family? Serve these eggs halved atop crispy toasts or ramen bowls, or sliced into salads with a dusting of chopped herbs. They’re also fantastic as party bites—just skewered with a toothpick and accompanied by dipping sauces like gochujang mayo or spicy soy.
Make Ahead and Storage
Storing Leftovers
Leftover Soy Marinated Eggs (Korean Mayak Eggs) keep beautifully in their marinade for up to 3 days in the refrigerator. The longer they sit, the more flavorful they become, so you can happily make a batch ahead of time and enjoy them throughout the week.
Freezing
Because of their texture, these eggs are not ideal candidates for freezing—the delicate yolks can become grainy or watery once thawed. For the best experience, enjoy them fresh within a few days.
Reheating
These eggs are typically enjoyed cold or at room temperature, so reheating isn’t necessary. If you prefer them warm, gently bring them to room temperature outside the fridge, or briefly immerse in warm water, but be careful not to cook them further.
FAQs
Can I use brown sugar instead of white sugar in the marinade?
Absolutely! Brown sugar adds a slight molasses note that works well with the soy sauce’s saltiness, giving the marinade a deeper flavor.
How long should I marinate the eggs for the best taste?
At least 2 hours in the fridge is good for a mild flavor, but marinating overnight lets the eggs soak up the full depth of the marinade, making them extra tasty.
Can I use this recipe for soft boiled eggs?
Yes! Soft boiled eggs with runnier yolks actually absorb the marinade wonderfully, making for an irresistible creamy bite every time.
Are Soy Marinated Eggs (Korean Mayak Eggs) spicy?
By themselves, they are not spicy, but you can easily add sliced chili peppers or a touch of chili oil to the marinade if you love heat.
What meals pair best with these eggs?
They are perfect alongside rice dishes, noodle bowls, Korean BBQ, or even as a protein-packed snack on their own.
Final Thoughts
Trust me, once you try making Soy Marinated Eggs (Korean Mayak Eggs) at home, they’ll quickly become a go-to favorite for any time of day. Their addictive balance of savory, sweet, and tangy flavors wrapped around silky eggs is just pure joy on a plate. So grab those ingredients, get boiling, and enjoy a little piece of Korea that’s simple to create but unforgettable in taste.
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Soy Marinated Eggs (Korean Mayak Eggs) Recipe
- Total Time: 2 hours 20 minutes (including marination)
- Yield: 4 servings (one egg per serving) 1x
- Diet: Halal
Description
Soy Marinated Eggs, also known as Korean Mayak Eggs, are soft-boiled eggs soaked in a flavorful soy-based marinade with sesame oil and green onions. These savory, slightly sweet eggs make a perfect snack or a delicious addition to rice bowls and Korean dishes.
Ingredients
Eggs
- 4 large eggs
Marinade
- ½ cup soy sauce
- 2 tablespoons water
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 2 green onions, chopped
- 1 teaspoon sesame seeds (optional)
Instructions
- Boil the eggs: Bring a saucepan of water to a boil. Once boiling, gently add the eggs using a slotted spoon to prevent cracking.
- Cook eggs to desired doneness: Boil the eggs for 6 minutes for a slightly runny yolk. For a firmer yolk, boil for 7-8 minutes.
- Cool the eggs: Prepare a bowl of ice water while eggs cook. After boiling, transfer eggs to the ice water to stop cooking, letting them cool for about 5 minutes.
- Peel the eggs: Carefully peel the cooled eggs to maintain their shape and set aside.
- Make the marinade: In a bowl, whisk together soy sauce, water, sugar, sesame oil, and rice vinegar until the sugar fully dissolves.
- Marinate the eggs: Place peeled eggs in an airtight container and pour the marinade over them to fully submerge the eggs.
- Add garnishes: Sprinkle chopped green onions and sesame seeds, if using, over the eggs for extra flavor and texture.
- Refrigerate: Seal the container and refrigerate the eggs for at least 2 hours, preferably overnight, to absorb the flavors.
- Serve: Enjoy these savory marinated eggs as a snack, atop steamed rice, or as part of a traditional Korean meal.
Notes
- For best flavor, marinate the eggs overnight.
- Adjust sugar amount based on your preferred sweetness.
- Use fresh eggs for easier peeling.
- Keep eggs fully submerged in marinade to ensure even flavor.
- These eggs can be stored refrigerated up to 3 days.
- Optionally add a pinch of chili flakes for some heat.
- Prep Time: 10 minutes
- Cook Time: 6-8 minutes
- Category: Snack, Side Dish
- Method: Boiling, Marinating
- Cuisine: Korean
Nutrition
- Serving Size: 1 egg with marinade
- Calories: 75
- Sugar: 1.5 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 185 mg
Keywords: Soy Marinated Eggs, Korean Mayak Eggs, Soy Sauce Eggs, Korean Snacks, Marinated Eggs
