Do you like ramen eggs? Then you will absolutely love these soft-boiled, korean marinated mayak eggs! Mayak eggs are also known as ‘crack eggs’ or ‘drug eggs’ because of how unbelievably addictive and delicious they are. Plus, they are SO easy to make!

How to make soft-boiled eggs:

If you haven’t yet perfected the jammy soft-boiled eggs, here are some tips to help you get it right every. single. time.

Use large size cold eggs straight from the refrigerator.
Hover them over the steam from the simmering water for 30 seconds, before placing into the pot to prevent cracking.
Set a timer for 7 minutes.
Place into an ice water bath to immediately stop cooking.

What’s in the marinade?

Soy sauce: Any soy sauce will work here, use light soy sauce for less sodium or dark soy sauce for more colour.
Honey: You could also use rice syrup, corn syrup or sugar here.
Green onions: I LOVE green onion so I use a lot here.
Sesame seeds: Use raw sesame seeds and toast them in a dry pan until golden to get the most flavour.
Green chili: I used korean green chili, but any green chili will work here. Be careful, these are spicy!
Gochugaru: Also known as Korean red chili flakes. Find them at your local Korean supermarket. You could also use red chili instead.
Garlic: I also love garlic so I use lots here.

These eggs are seriously so addictive, I could down an entire bowl of white rice with just these mayak eggs alone. Definitely don’t skip the drizzle of sesame oil on top as it adds a wonderful aroma and just ties everything together. You can also add seaweed flakes on top for an extra crunch! These eggs would go great with noodles too. Let me know if you give these a try!

Mayak Eggs (Korean Marinated Eggs)

5 from 2 votes

Recipe by Mimi Ju Course: SidesCuisine: KoreanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

6.5

hours

Take your ramen eggs to another level with these korean soft-boiled eggs marinated in a sweet and salty sauce with toasted sesame seeds, chilies, garlic and green onions.

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Ingredients

6 large 6 eggs, cold
1 teaspoons 1 salt
1 tablespoon 1 vinegar
Marinade
1/2 cup 1/2 soy sauce
1/2 cup 1/2 water
1/2 cup 1/2 honey
3 3 garlic cloves, minced
4 4 green onions, chopped
1 1 green chili, chopped
1 tablespoon 1 gochugaru (korean red chili pepper flakes) or 1 red chili, chopped
1 tablespoon 1 raw sesame seeds
To serve
warm rice
sesame oil, to taste

Directions

In a pot, bring enough water to boil to cover 6 eggs. Add salt and vinegar to the water.
Place eggs on a slotted spoon and hover over the steam from the boiling water for 30 seconds. Bring water to a low simmer. Gently dip eggs into the simmering water. Immediately set a timer for 7 minutes.
Once time is up, transfer the eggs to an ice water bath. Let cool before peeling.
Marinade
In a dry frying pan, toast sesame seeds over medium-low heat until golden.
In an airtight container, combine soy sauce, water, and honey. Mix well. Add garlic, green onions, green chili, gochugaru, and toasted sesame seeds.
Add in peeled eggs and gently mix to cover the eggs with the sauce. Cover and store in the refrigerator for at least 6 hours or overnight before serving.
To serve
Enjoy with warm rice and a drizzle of sesame oil over top.