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Korean Marinated Eggs

Mayak eggs are Korean marinated eggs, soaked in a sweet, spicy, savory soy sauce mixture with a rich, jammy, golden center. Learn how to make Korean marinated eggs to enjoy with rice, noodles, or whatever your taste buds desire!

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Add mayak eggs to any dish for an instant upgrade. You’ve never had an egg packed with so much flavor. Make a batch and you’ll enjoy the best Korean marinated eggs all week!

What are Mayak Eggs? Mayak Gyeran eggs translates to “drug eggs” in Japanese; the assumption being that the Korean marinated eggs are truly addicting. And it’s true because once you have one, you’ll inevitably want more.
This banchan (Korean side dish) is versatile enough to eat throughout the day, as a snack or side dish.

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6 large eggs
1/2 cup soy sauce
1/4 cup water
2 tablespoons rice vinegar
1 tablespoon sugar
2 cloves garlic, minced
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
2 green onions, chopped
1 teaspoon sesame seeds


Boil the Eggs:

Place eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, cover and remove from heat. Let stand for 12 minutes.
Transfer eggs to an ice-water bath to stop the cooking process and make them easier to peel.

Prepare the Marinade:

In a bowl, combine soy sauce, water, rice vinegar, sugar, minced garlic, sesame oil, and red pepper flakes. Stir until the sugar is dissolved.

Marinate the Eggs:

Peel the eggs and place them in a container that can fit all of them snugly. Pour the marinade over the eggs, ensuring they are fully submerged. Sprinkle chopped green onions and sesame seeds on top.
Cover and refrigerate for at least 4 hours, but preferably overnight for deeper flavor.


Slice the eggs in half and serve with a bit of the marinade spooned over the top. Optionally, garnish with more green onions or sesame seeds.

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