Korean Marinated Eggs (mayak)

Recipe by Lace ZhangDifficulty: Easy


Prep time


Cooking time



Unlike the usual marinated eggs (there's an killer drunken eggs in my second cookbook that I adore, a recipe given to me by a very talented friend), the Korean ones call for a host of chopped up aromatics. Nothing subtle about it - like most Korean dishes. You mince garlic, spring onions, chilies, and add it to the marinade to steep your eggs in. When making these delicate jammy eggs, I always account for some casualties - inevitably, I lose 1 or 2 to my sheer clumsiness when peeling those. No issue, just eat them neat if that happens to you too.


  • 6 eggs, room temp.

  • 1/2 cup soy sauce

  • 1/4 cup water

  • 1/4 cup honey (or sugar or rice syrup)

  • 1 Tablespoon Mirin

  • 1 teaspoon rice vinegar

  • 3 cloves of garlic, minced

  • Spring onions, sliced

  • 1 to 2 big red Chilies, sliced

  • Sesame seeds


  • Start by making your jammy eggs. Bring a pot of water to a boil, then reduce the heat to a simmer.
  • Drop your eggs in gently, and set the timer for 6.5 minutes. After 6.5 minutes, immediately plunge it into a bowl of ice cold water.
  • While that's cooling down, mix up your sauce - soy sauce, water, honey, mirin, rice vinegar, garlic, spring onions, chilies, sesame seeds. Set aside.
  • When the eggs are completely cool, peel them carefully.
  • Submerge the eggs with the sauce you just made, and allow to marinate overnight or for at least a couple hours.
  • Enjoy with a bowl of steamed white rice, some crushed up laver (seaweed), and a sprinkle of sesame seeds.

About Me


When not working on recipes in her kitchen, cranking up her overused commercial (yes, you read that right) oven at home, Lace can be found reading about food, writing impassioned paragraphs about food, thinking about food till the wee hours of the night, shopping for groceries as a serious sport, or gazing longingly at bakery displays.




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