Mayak Eggs (Korean Marinated Eggs)

If you’ve ever found yourself captivated by Korean side dishes, Mayak Eggs (also known as Korean marinated eggs) are a must-try. These soy sauce eggs are soft-boiled to jammy perfection, then soaked in a savoury, garlicky marinade that’s equal parts salty, sweet, and spicy. Popular in Korean lunchboxes and convenience stores, Mayak Eggs are incredibly easy to make at home and pack an umami punch in every bite. Whether served over rice, noodles, or as part of a banchan spread, these Korean marinated eggs are the kind of flavour bomb you’ll want to keep in your fridge at all times.

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.

Jump to:

• Why you’ll love this recipe
• What is Banchan?
• Ingredient notes and substitutions
• Marinating your eggs
• Serving Suggestions
• Tips for Perfect Mayak Eggs
• Storage
• FAQs
• 🎥 Video: Watch How To Make Mayak Eggs
• More Korean-Inspired Recipes You’ll Love
• 📖 Recipe

Why you’ll love this recipe

These Mayak Eggs are the kind of low-effort, high-reward recipe that delivers big on flavour with minimal fuss.

• Quick and easy to make – A few minutes of prep and a short marinade time is all it takes.
• Simple, pantry-friendly ingredients – Soy sauce, garlic, sesame oil and chilli. Nothing fancy required.
• Versatile and meal-prep friendly – Enjoy them with rice, noodles, toast, or straight from the fridge as a snack.
• Big flavour, little effort – The marinade does all the heavy lifting to create bold, umami-rich eggs.
• A perfect gateway to Korean home cooking – An approachable dish that adds something special to your weekly rotation.

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.

Why Are They Called Mayak Eggs?

Mayak translates to “drug” in Korean, a playful name that refers to how addictive these soy-marinated eggs are. Nothing to do with their ingredients, don’t worry! Rich, savoury and packed with umami, they’re traditionally served as part of a banchan spread and are famously hard to stop eating once you start.

Ingredient notes and substitutions

Here is a list of everything you will need to make Mayak Eggs, plus substitutions and extra details.

• Eggs – I use fresh eggs straight from the refrigerator. If you’re using room temperature eggs, boil them for 6 minutes rather than 7 minutes.
• Soy sauce – light soy sauce.
• Water
• Castor sugar – also known as super fine sugar. You could also substitute with honey.
• Garlic – fresh minced garlic works best, however substituting with two teaspoons of jarred minced garlic is completely fine.
• Spring onions – also known as green onions.
• Chilis – both red and green. Add more or less based on your tolerance for spice.
• Sesame seeds – I prefer pre-toasted sesame seeds. Popular in Asian grocers.

Marinating your eggs

Mayak eggs are incredibly simple to make. The effort lies in the marinating time – this recipe does require at least six hours in the refrigerator before you can enjoy your eggs.

Step 1: boil a pot of water. Add in your cold eggs and boil for 7 minutes (6 minutes if at room temperature). Once time has elapsed, transfer eggs to a bowl of ice water to chill rapidly. Then, peel off the shells.

Step 2: In a container, mix together soy sauce, water, sugar, garlic, spring onions, red and green chilli and sesame seeds. Stir well to combine and dissolve sugar.

Step 3: Add your peeled boiled eggs into the marinade mix and turn them to coat. If part of your eggs are not covered by the marinade, add a paper towel on top, allowing it to soak up some of the liquid.

Step 4: Cover your container and place in the fridge for at least 6 hours, or overnight. Enjoy Mayak Eggs with hot steamed rice, noodles or toast.

Serving Suggestions

• Serve over hot rice – Slice in half and spoon extra marinade over steamed rice for an easy, satisfying meal.
• Add to noodles – Perfect on ramen, soba or cold noodle dishes for extra protein and flavour.
• Include in a banchan spread – Serve alongside kimchi, pickles and other small Korean side dishes.
• Use for meal prep – A great make-ahead protein for lunch bowls or quick weeknight meals.

Tips for Perfect Mayak Eggs

• Ice bath is essential – Stops the eggs cooking further and helps prevent rubbery whites.
• Peel gently – Start from the base of the egg where the air pocket usually sits.
• Turn during marinating – Flip the eggs once or twice so they absorb flavour evenly. Alternatively, place a paper towel over the tops of the eggs. This will soak through with marinade, evenly coating the eggs.
• Adjust the spice – Reduce or increase the chilli to suit your heat tolerance.
• Taste the marinade first – Soy sauce saltiness varies, so adjust before adding the eggs.

Storage

• Do not freeze – Freezing will negatively affect both the egg whites and the marinade.
• Store in an airtight container – Keep the eggs fully submerged in the marinade so they stay moist and evenly flavoured.
• Refrigerate for up to 3–4 days – Flavour deepens over time, but texture is best within the first few days.
• Keep chilled between servings – Always return eggs to the fridge promptly after serving.

FAQs

Can I use soft-boiled eggs instead of jammy?
Yes, but they’re more fragile. Soft-boiled eggs are delicious but best eaten within 24 hours as the centres are looser. You could also use hard boiled eggs, but you’ll find that the marinade doesn’t penetrate as well into the yolk.

Do I need to peel the eggs before marinating?
Yes. Peeling allows the soy-based marinade to fully penetrate the egg whites and flavour them properly.

How long should I marinate the eggs for best flavour?
At least 6 hours, but overnight is ideal. The flavour deepens over time, with peak taste around 24–48 hours.

Are Mayak Eggs very salty?
They’re savoury rather than aggressively salty. Using a mix of soy sauce and water keeps the balance right.

Can I reuse the marinade?
You can reuse it once within 24 hours if kept refrigerated, but discard after that for food-safety reasons.

Are Mayak Eggs spicy?
Traditionally they have a gentle heat. You can easily adjust the chilli to suit your tolerance or skip it entirely.

🎥 Video: Watch How To Make Mayak Eggs

More Korean-Inspired Recipes You’ll Love

If these Mayak Eggs hit the spot, try one of these flavour-packed favourites next:

• Spam and Egg Rice Balls – Savoury, comforting and perfect for quick lunches or meal prep.
• Korean Corn Cheese – Creamy, cheesy and slightly sweet, this classic Korean side dish pairs beautifully with a banchan-style spread.
• Beef and Kimchi Mandu – Juicy dumplings with bold, fermented flavour that make a great centrepiece alongside marinated eggs.

📖 Recipe

Like this recipe? Try my savoury steamed egg custard or spam egg and cheese gimbap.