Mayak eggs are a Korean dish that translates to “drug eggs” or “addictive eggs” in English because they are so addictive and delicious! Mayak eggs are typically served as a side dish or snack and are made with boiled eggs coated in a sweet and spicy sauce. These eggs are soft boiled with a soft jammy center and should ooze out when cut. Once cooked they are marinated in a soya sauce marinade for 4 hours to overnight.
Typically this is served over rice or noodles as a side dish or even a main. The marinade is a lot as the eggs need to float in the liquid to marinate, but it’s reuseable for another batch of Mayak eggs or can even be used up in your cooking.
The hardest part of this recipe for me is getting the perfect soft boiled egg. I experimented a bit and found success with immersing room temp eggs in boiling water with a bit of salt & vinegar for 6 – 7 mins. Once the time has elapsed, immerse in an ice cold bath and let it sit for 6 – 7 mins. Carefully peel the eggs and immerse in the marinade.
My sons are great fans of these eggs, so I always make 4 – 6 at a time and leave them in the fridge for them to snack on.
Korean Mayak Eggs
- 6 soft boiled Eggs
- Salt & Vinegar for the boiling Water
- 1/2 cup light Soya sauce
- 1/2 cup Water
- 1/4 cup Honey
- 1 tbsp Sesame Oil
- 1/4 cup chopped Garlic
- 2 tbsps each Red & Green sliced Chillies
- 1/2 cup sliced Spring Onions
- 3 tbsps toasted white Sesame Seeds
- Prepare the marinade by adding all the marinade ingredients together
- Immerse room temp eggs in boiling water with a bit of salt & vinegar for 6 – 7 mins
- Once the time has elapsed, immerse in an ice cold bath and let it sit for 6 – 7 mins
- Carefully peel the eggs and immerse in the marinade