Mayak Eggs (Korean Marinated Eggs) | What Great Grandma Ate (2024)

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What are Mayak Eggs (Mayak Gyeran)?

I have a new favorite Korean banchan, or side dish, to share with you, and I’m so excited! It’s called Mayak Gyeran (마약계란), which literally translates to “drug eggs” in Korean. And, my friends, the name holds up. The savory, spicy, and slightly sweet flavor is so wonderful and so addicting!

Mayak eggs are basically Korean soy sauce eggs. Eggs are soft-boiled (or hard-boiled, if you prefer), then marinated in a honey soy sauce mixture that’s filled with green onions, sesame seeds, and chili peppers.

You serve these Korean eggs over rice and spoon with a generous amount of the addicting sauce. I love breaking into the soft egg yolk and enjoying the wonderful flavor combination.

What Makes This Recipe Great

My version of Mayak Gyeran is soy-free and gluten-free but has the same addictive flavors and taste as the original recipe. Instead of using soy sauce, coconut aminos are used in the marinade instead of soy sauce, and you won’t notice the difference!

The rest of the recipe uses the same authentic ingredients, and you can even make this recipe paleo if you serve it over cauliflower rice. It’s garnished with toasted sesame seeds and scallions and, as you can see in the photos, is a beautifully presented dish.

This dish comes together quickly, then marinates overnight to make all of the flavors pop! It’s a great make-ahead recipe and a great starting point if you’re interested in Korean cooking!

Ingredient Notes

• eggs: I used 6 large eggs, but 7 medium eggs will also work.
• vinegar: Using vinegar in boiling water helps the egg shells become easier to peel. I highly recommend you don’t skip this ingredient!

Mayak Eggs Marinade

• coconut aminos: I use this brand. It’s my favorite! You can also use Tamari sauce or soy sauce. See the tips below for details.
• honey: Adds a hint of sweetness to the marinade and eggs.
• green onion
• garlic
• chili peppers: I like to use a combination of red chili and green chili peppers. Any kind will work!
• sea salt
• toasted sesame seeds

How to Make Mayak Eggs

1. Boil water in a saucepan or pot and add vinegar and sea salt.
2. Add the eggs to the water, then simmer for 6 minutes for soft-boiled eggs. For hard-boiled eggs, you will need to adjust the cooking time for 3-5 more minutes.
3. Transfer to an ice bath and cool for 5 minutes. Remove the eggs from the cold water and peel them carefully.
4. In a bowl or container just large enough to fit the eggs, combine all ingredients for the egg marinade and stir together, ensuring the honey is mixed in.
5. Add the eggs to the marinade, then cover.
6. Refrigerate and marinate for 8 hours up to overnight.
7. Serve the Mayak Eggs over a hot bowl of rice or cauliflower rice, spooning the sauce mixture over the eggs.

Expert Tips

• Ice Bath: The ice water bath is what stops the eggs from cooking further. So if you are cooking soft-boiled eggs, this process is essential to keep the eggs from getting too firm.
• Traditional Ingredients: Traditionally, this recipe uses soy sauce and mirin in the marinade. I substituted ingredients for these to keep this recipe soy-free and gluten-free. There’s no loss in flavor at all! Feel free to these ingredients if you prefer.
• Sweetener: I like using honey to sweeten this dish, but some recipes use regular sugar or even corn syrup. While I prefer natural sweeteners, if regular sugar is all you have on hand, it will work with this recipe.
• Soy Sauce: If you’d rather use soy sauce or tamari sauce, just use 1/2 cup sauce and 1/2 cup water and omit the salt. The rest of the recipe can stay the same.

Serving Tips

• The best way to serve Mayak Gyeran is to serve it over rice or cauliflower, spooning extra sauce on top so the rice can soak it all up.
• You can garnish with more green onions, sesame seeds, and sliced chili peppers if you like, or even add a drizzle of sesame oil.
• It’s also delicious over ramen, kind of like ramen eggs!

Storage Tips

• Store leftover Mayak eggs in an airtight container with the marinade in the fridge for up to 7 days.
• I don’t recommend saving leftover marinade to marinate another batch of eggs since the flavors won’t be the same, and it may go bad. Instead, you can use it as stir-fry sauce or to flavor fish or other Asian dishes and use it within 24-48 hours.

How do I keep the eggs from cracking while boiling?

I recommend using room temperature eggs, and GENTLY lower the eggs into the pot of water using a ladle. Make sure to simmer the water instead of a rolling boil.

What does Mayak mean in Korean?

The Korean word, Mayak (마약) translates to “narcotic” or “drug” in English.

How long do marinated egg recipes last?

Up to 7 days if stored in a container with a lid in the fridge.

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