Korean Marinated Eggs (Mayak Gyeran)
What Are Mayak Gyeran?
Mayak gyeran are soft-boiled eggs marinated in a flavorful soy-based sauce packed with garlic, scallions, chili, and a touch of sweetness. The yolk stays jammy or runny, soaking up the marinade, while the whites become savory and tender. Traditionally eaten with hot rice, they’re also amazing in lunch bowls, ramen, or even on toast.
This dish is wildly popular in Korean home cooking and street-food culture because it’s cheap, simple, meal-prep friendly, and unbelievably satisfying.
Ingredients (Serves 4–6)
For the Eggs
- 8 large eggs
- Water (for boiling)
- Ice water (for shocking)
For the Marinade
- 1 cup (240 ml) soy sauce (regular, not dark)
- ½ cup (120 ml) water
- ⅓ cup (65 g) sugar (white or light brown)
- 1 tablespoon honey or corn syrup (optional but traditional)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 6 cloves garlic, finely minced
- 2–3 green onions, thinly sliced
- 1 fresh red chili or green chili, finely chopped
(or 1–2 teaspoons gochugaru for heat) - 1 teaspoon toasted sesame seeds
Step 1: Perfectly Soft-Boil the Eggs
This step is crucial. The magic of mayak gyeran lies in that jammy, molten yolk.
- Bring a pot of water to a rolling boil. Make sure there’s enough water to fully cover the eggs.
- Gently lower the eggs into the boiling water using a spoon to avoid cracking.
- Boil for 6½ minutes for jammy yolks, or 6 minutes if you like them very runny.
- Immediately transfer the eggs to an ice-water bath and let them cool for at least 5 minutes. This stops the cooking and makes peeling easier.
- Carefully peel the eggs, starting from the wider end where the air pocket is.
Pro tip: Slight cracks or tears in the egg white are totally fine—those spots absorb even more marinade flavor.
Step 2: Make the Marinade
While the eggs cool, prepare the flavor bomb.
- In a bowl or container large enough to hold the eggs, combine soy sauce, water, sugar, honey (if using), sesame oil, and vinegar.
- Stir well until the sugar is completely dissolved.
- Add minced garlic, sliced green onions, chopped chili (or gochugaru), and sesame seeds.
- Mix gently and taste. It should be salty, slightly sweet, garlicky, and aromatic. Adjust sweetness or spice to your liking.
The marinade may taste strong on its own—this is intentional. The eggs mellow it out beautifully.
Step 3: Marinate the Eggs
- Gently place the peeled eggs into the marinade.
- Make sure they’re mostly submerged. If needed, spoon marinade over the tops.
- Cover and refrigerate for at least 4 hours, ideally overnight.
For even flavor, turn the eggs once or twice while marinating.
How long is too long?
- 4–6 hours: Lightly seasoned, very soft flavor
- 12 hours: Perfect balance
- 24 hours: Deeply savory and intense
After 48 hours, they can become too salty, so enjoy them within that window.
Step 4: Serve and Enjoy
Mayak gyeran are traditionally served cut in half over hot steamed rice, with extra marinade spooned on top.
Classic serving ideas:
- Over short-grain rice with a drizzle of sesame oil
- With crispy seaweed (gim) and kimchi
- On top of ramen or noodle soup
- In a rice bowl with cucumbers and avocado
- Chopped into a soy-egg rice bowl with butter (dangerously good)
When you cut into the egg, that golden yolk should slowly spill out and mix with the rice and sauce—pure comfort.
Storage Tips
- Store eggs fully submerged in marinade in an airtight container.
- Keep refrigerated for up to 3 days.
- The marinade itself can be reused once (bring it to a boil and cool before reusing).
Variations You’ll Love
1. Spicy Mayak Gyeran
Add:
- 1 tablespoon gochujang
- Extra chili or chili oil
This version is bold, fiery, and addictive with rice.
2. Less Salty Version
Replace half the soy sauce with:
- Low-sodium soy sauce
- Or add more water and a touch of fish sauce for depth
3. Sweet & Savory
Add:
- 1 tablespoon mirin
- A little extra brown sugar
Perfect for kids or those new to Korean flavors.
4. Umami Boost
Add:
- A small piece of dried kelp (dashima)
- Or a splash of anchovy stock
This gives the eggs that deep, restaurant-style taste.
Common Mistakes to Avoid
- Overcooking the eggs: Hard yolks won’t absorb the marinade the same way.
- Skipping the ice bath: The eggs will continue cooking internally.
- Marinating too long: They can become overly salty.
- Using dark soy sauce: Too intense and bitter for this dish.
Why Everyone Is Obsessed with Mayak Gyeran
This dish is:
- Cheap and protein-rich
- Perfect for meal prep
- Comforting but exciting
- Easy enough for beginners
- Impossibly good with plain rice
It’s the kind of recipe you make once “just to try” and then end up making every week. One egg becomes two… then four… and suddenly the container is empty.