Mayak eggs, also known as drug eggs, are soft, jammy eggs marinated in a soy and chilli marinade overnight.
Mayak gyeran, or "drug eggs" as it's more commonly known in South Korea, is a popular street food aptly named for it's addictive flavour. Eggs are hard or soft boiled and then marinated with a salty, spicy marinade of soy sauce, sugar, chilli and sesame seeds. Mayak eggs are often enjoyed as a snack or side dish known as banchan.
What is banchan?
Banchan is an integral part of Korean cuisine, consisting of a variety of small side dishes served alongside the main meal. These dishes can range from pickled vegetables, kimchi, to marinated tofu and braised meats. Banchan adds depth, flavour, and balance to the meal, enhancing every bite with its diverse textures and tastes. It reflects the emphasis on communal dining in Korean culture, fostering a sense of togetherness and sharing. Banchan not only complements the main dish but also showcases the array of flavours, colours, and ingredients that are intrinsic to Korean gastronomy, making it a defining element of Korean cuisine.
Mayak eggs are simple to make and absolutely delicious to eat. By batch cooking six or more eggs at a time, you can enjoy these eggs across a couple of days. I enjoy eating them on their own with hot steamed rice as a quick and easy lunch (when I've prepped them the day before). When preparing this recipe, use a container that allows your eggs to be fully submerged in the marinade. Then you won't have to come back again and turn them over while they are marinating! Alternatively, if only a small part of the egg is uncovered, use a piece of paper towel to drape over the top. This will soak up some marinade and won't leave you with any white spots on your eggs.
Watch the video here. If you make this recipe, don't forget to tag me on TikTok or Instagram. I love to see it!
Mayak Eggs (Korean Marinated Eggs)
Ingredients
- 6 large eggs cold
- Splash of white vinegar
- ½ c soy sauce
- ½ c water
- 2 tablespoon sugar
- 2 cloves garlic minced
- 3 spring onions finely chopped
- 1-2 red chillis finely chopped
- 1 green chilli finely chopped
- 1 tablespoon sesame seeds
Instructions
- Place a pot of water on the stove and bring to the boil. Add a splash of vinegar to the water to help remove the shells easily.
- Lower eggs in and boil for 7 minutes (6 minutes for room temperature eggs). After this time, remove eggs from boiling water and drop straight into a bowl of ice water to stop the cooking process immediately. Peel away the shells.
- In a container, mix together soy sauce, water, sugar garlic, spring onions, chillis and sesame seeds. Stir well.
- Add boiled eggs and turn over a few times. If part of your eggs are not completely submerged in the marinade, cover the eggs with a paper towel.
- Cover the container with a lid and refrigerate for 6 hours or overnight.
- Serve with hot steamed rice or as a side dish for your main meal.
Notes
- Eggs will keep for 3-4 days in the fridge.
Like this recipe? Try my savoury steamed egg custard or spam egg and cheese gimbap.
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