The name Mayak Gyeran literally translates to drug eggs in Korean, and once you try them, you’ll understand exactly why they earned that nickname. These jammy, perfectly cooked eggs are marinated in a sweet, savory, and slightly spicy sauce that makes them dangerously addictive. The eggs have soft, custardy yolks and tender whites that soak up all the flavors from the soy-based marinade packed with garlic, scallions, and sesame seeds. They’re a popular Korean side dish that’s taken social media by storm, and for good reason. These eggs are incredibly easy to make, require just a handful of ingredients, and taste like they came straight from a Korean restaurant. Whether you’re eating them as a snack, serving them over rice, adding them to ramen, or just grabbing one from the fridge whenever a craving hits, these marinated eggs will become your new obsession.
Serving Quantity: 6 servings (6 eggs)
Cooking Time: 20 minutes (plus 4 hours marinating time)
Nutrition Information (per serving, 1 egg):
1. Calories: 115
2. Protein: 7g
3. Carbohydrates: 8g
4. Fat: 6g
5. Fiber: 0g
6. Sugar: 6g
7. Calcium: 30mg
8. Sodium: 520mg
1. Ingredients You’ll Need
For the Eggs:
1. Large eggs: 6
2. Water: for boiling
3. Ice: for ice bath
For the Marinade:
4. Soy sauce: 1/2 cup
5. Water: 1/2 cup
6. Sugar: 3 tablespoons
7. Rice vinegar: 2 tablespoons
8. Sesame oil: 1 tablespoon
9. Garlic cloves, thinly sliced: 4
10. Green onions, chopped: 3
11. Sesame seeds: 2 tablespoons
12. Red pepper flakes (gochugaru): 1 teaspoon
13. Jalapeño or Korean green chili, sliced: 1 (optional)
2. Preparing the Perfect Soft-Boiled Eggs
Fill a medium pot with enough water to cover the eggs by about an inch. Bring the water to a rolling boil over high heat. While you’re waiting for the water to boil, prepare a large bowl filled with ice water. This ice bath is crucial for stopping the cooking process and making the eggs easier to peel. Once the water is boiling vigorously, carefully lower the eggs into the pot using a slotted spoon. This prevents them from cracking. Set a timer for exactly six and a half minutes for jammy yolks with slightly runny centers, or seven minutes if you prefer them a bit more set but still soft. Keep the water at a gentle boil during cooking.
3. Cooling and Peeling the Eggs
As soon as your timer goes off, immediately remove the eggs from the hot water using a slotted spoon and plunge them directly into the ice bath. Let them sit in the ice water for at least five minutes. This rapid cooling makes peeling much easier and stops the cooking process so you get that perfect jammy texture. Once the eggs are completely cool, gently tap each egg all over on the counter to create cracks in the shell. Start peeling from the wider end where the air pocket is located. Peel the eggs under cold running water, which helps the shell slide off more easily. The eggs should be smooth and completely peeled with no bits of shell remaining.
4. Making the Marinade Base
In a medium saucepan, combine the soy sauce, water, and sugar. Place the pan over medium heat and stir the mixture until the sugar dissolves completely. You don’t want to boil this mixture, just warm it enough to dissolve the sugar. This should take about two to three minutes. Once the sugar is dissolved, remove the pan from the heat and let it cool for a few minutes. The marinade should be warm but not hot when you add the other ingredients. If it’s too hot, it can overcook the garlic and make it taste bitter.
5. Adding the Aromatics
To the slightly cooled soy mixture, add the rice vinegar and sesame oil, stirring well to combine. The vinegar adds a tangy brightness that balances the salty soy sauce, while the sesame oil brings a nutty richness. Add the thinly sliced garlic, chopped green onions, sesame seeds, and red pepper flakes. If you’re using fresh chilies for extra heat, slice them thinly and add them now. Stir everything together until all the ingredients are well distributed throughout the marinade. The green onions and garlic will infuse the marinade with amazing flavor as the eggs sit. Give it a taste and adjust if needed, adding more sugar for sweetness or more soy sauce for saltiness.
6. Marinating the Eggs
Choose a container that fits the eggs snugly in a single layer. A square glass container or a deep bowl works perfectly. Place the peeled eggs in the container and pour the marinade over them, making sure the eggs are completely submerged. If they’re floating and not fully covered, place a small plate or piece of plastic wrap directly on top to keep them under the liquid. Cover the container with a lid or plastic wrap and refrigerate for at least four hours, but ideally overnight. The longer they marinate, the more flavorful they become. You can gently turn the eggs once or twice during marinating to ensure even coloring and flavor absorption, though this isn’t absolutely necessary.
7. Serving Your Marinated Eggs
After the eggs have marinated, they’re ready to eat. Remove them from the marinade and place them on a serving plate. You can serve them whole or cut them in half to show off that beautiful jammy yolk. Spoon some of the marinated garlic, green onions, and sesame seeds over the top for extra flavor and a beautiful presentation. Sprinkle with additional sesame seeds if you like. These eggs are traditionally served cold or at room temperature. They’re perfect as a side dish with steamed rice, as a topping for ramen or bibimbap, or simply enjoyed on their own as a protein-packed snack. The marinated garlic and green onions are delicious too, so don’t skip them.
8. Storing and Enjoying
Keep the eggs stored in their marinade in an airtight container in the refrigerator. They’ll stay fresh for up to five days, though they rarely last that long because they’re so addictive. The flavor actually intensifies over time, so day two and three eggs taste even better than day one. Don’t throw away the leftover marinade after you’ve eaten all the eggs. You can use it as a sauce for rice, noodles, or vegetables, or even marinate another batch of eggs in it. Just bring it to a boil first if you’re reusing it to kill any bacteria. These eggs are best enjoyed cold straight from the fridge, but you can also let them sit at room temperature for ten minutes before eating if you prefer.
9. Tips for Perfect Mayak Gyeran
The timing on your eggs is crucial. Even thirty seconds can make a difference in the yolk consistency, so set a timer and stick to it. Starting with eggs at room temperature helps prevent cracking when you add them to boiling water. If your eggs are cold from the fridge, let them sit out for fifteen minutes first. For easier peeling, use eggs that are at least a week old rather than super fresh ones. Fresh eggs are harder to peel. You can make a double or triple batch of the marinade and keep it in the fridge to marinate eggs throughout the week. Korean soy sauce is slightly different from Japanese soy sauce, but either works fine in this recipe. If you want less sodium, use low-sodium soy sauce and adjust the seasoning. For a spicier version, add more gochugaru or include some gochujang in the marinade. If you don’t have rice vinegar, white vinegar or apple cider vinegar works as a substitute. These eggs make an excellent meal prep option for easy protein throughout the week. Try them chopped up in a grain bowl, sliced over avocado toast, or tucked into a sandwich. For a fun variation, marinate quail eggs instead of chicken eggs for cute bite-sized versions. If you prefer hard-boiled eggs, cook them for ten to eleven minutes instead, though the soft jammy yolk is what makes these truly special.
