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Mayak Eggs (Korean Soy Sauce Eggs) – Easy No-Simmer Recipe

Updated: 1 day ago

Overhead shot of Mayak Gyeran (Korean marinated eggs) in a clear bowl, surrounded by chopped vegetables and sesame seeds, with bold title text on a teal background.

Korean mayak eggs are soft-boiled then marinated in a no-simmer kelp–soy sauce. 7-minute jammy yolks; perfect over rice or ramen. Meal-prep friendly.


Every Korean fridge has a few “reach-for-it” banchan, and mayak gyeran sits near the top. The nickname means “addicting eggs” because they vanish fast—one over hot rice becomes two, then three. Unlike soy-braised eggs, this version keeps things clean and simple: soft-boil, peel, and marinate in a cold sauce. No simmering means tender whites and custardy centers.





So what exactly are mayak eggs? Think of soft-boiled eggs steeped in a lightly sweet, garlicky yangjo ganjang (brewed soy) with dashima (kelp) broth for ocean-light umami. Minced onion, scallion, garlic, ginger, and a little chili add crunch and fragrance. After a day the yolk flows like warm honey; after two to three days it turns luxuriously jelly-soft—sliceable, glossy, and deeply savory.


Why you’ll love this method: it’s fast (7 minutes on the stove), hands-off (the marinade is mixed cold), and versatile (rice bowls, noodles, lunch boxes). Make a batch on Sunday and enjoy all week.



Traditional Korean setting with a dark ceramic bowl of Mayak Gyeran on a wooden tray, served alongside a small white dish of halved marinated eggs.
Close-up of three soy-marinated eggs in a dark ceramic bowl, garnished with sesame seeds and diced vegetables, with a side of kimchi in the background.

At a Glance

  • Prep: 20 min (plus chopping)

  • Cook: ~7 min

  • Marinate: 6–12 hr (runny) or 2–3 days (jelly-soft)

  • Yield: 6–8 eggs

  • Category: Korean Banchan




Ingredients


Eggs

  • 6–8 large eggs

  • 1 Tbsp coarse salt (for boiling water)


Aromatics

  • ½ onion, finely minced

  • 1 large scallion white, minced

  • 2 Cheongyang chilies (or 1–2 jalapeños), minced

  • 1 red chili, minced

  • 1 Tbsp minced garlic

  • 1 small knob fresh ginger, thick slices


No-Simmer Marinade

  • 100 ml kelp (dashima) broth

  • 100 ml brewed soy sauce (yangjo ganjang or similar light soy)

  • 20 ml cooking wine or mirin

  • 30 ml oligosaccharide (or light corn syrup/honey)

  • 30 ml sugar


To finish (optional)

  • Toasted sesame seeds or a few drops of sesame oil



Mild version for kids: skip or deseed the Cheongyang chilies.





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Step-by-Step Instructions


1) Temper & prep

If your eggs are fridge-cold, rest them at room temperature for ~20 minutes so the shells don’t crack in boiling water. Mince the onion, scallion, chilies; slice the ginger.


2) Make the no-simmer marinade

In a bowl, mix soy sauce, cooking wine, sugar, and oligosaccharide until the sugar dissolves. Stir in 100 ml kelp broth. Keep it cold—no heating.


3) Boil perfect soft eggs


  1. Bring plenty of water to a rolling boil and add 1 Tbsp salt.


    A hand lowers a whole egg into boiling water using a fine mesh strainer in a shallow stainless steel pot.

  2. Lower eggs gently with a ladle/strainer so they don’t hit the pot and crack.


    A hand lowers a whole egg into boiling water using a fine mesh strainer in a shallow stainless steel pot.

  3. Cook 6:30–7:30 minutes for flowing, honey-soft yolks (I like 7:00).

  4. After 1–2 minutes, gently swirl the pot; this recenters the yolks for pretty halves.

  5. Transfer to cold water just until the heat stops. Don’t ice for long—over-chilling tightens the membrane and can tear the whites when peeling.


    Six brown eggs cooling in a stainless steel bowl of water, with one egg held in a mesh strainer above the surface.

  6. Peel while slightly warm so the shells slip off in big pieces.


    Hands gently peeling a boiled egg, revealing the white interior against a warm, rustic background.



4) Marinate

Place peeled eggs in a clean container with all the aromatics. Pour in the marinade to fully submerge. Refrigerate 6–12 hours for runny yolks or 2–3 days for jelly-soft centers and deeper flavor.


Six soy-marinated eggs fully submerged in a deep brown marinade inside a glass bowl with teal heart decorations.
A vibrant mix of chopped onions, red and green chilies, and scallions sits on top of soy sauce-marinated eggs in a glass bowl with teal heart patterns.


5) Serve

Spoon a little marinade over hot rice and top with an egg. Finish with sesame seeds or a light drizzle of sesame oil.


Dark rustic kitchen setting featuring a glass bowl of Mayak Gyeran and a close-up of halved marinated eggs plated on a small white dish with dipping sauce.
Extreme close-up of a halved Mayak Gyeran (Korean marinated egg) with a glossy, jammy yolk, topped with sesame seeds and diced vegetables, served in a small white dish filled with soy-based marinade, held between two fingers.


Flavor & Texture Timeline

  • Day 1 (6–24 hr): bright soy flavor; yolks flow like warm honey.

  • Day 2–3: yolks set to a tender jelly; marinade tastes rounder and nuttier.



Tips for Success

  • Center the yolk: that gentle swirl during boiling makes clean halves.

  • Don’t over-ice: peel when still slightly warm for easy shells.

  • Use brewed soy: Korean yangjo ganjang is balanced and not overly salty.

  • Hygiene matters: since the marinade isn’t boiled, keep everything refrigerated and use clean utensils.



Serving Ideas

  • Over steamed rice (you’ll happily eat two or three).

  • Sliced onto ramen, udon, or cold soba.

  • Tucked into lunch boxes or gimbap.

  • The leftover crunchy aromatics are meant to be eaten with the eggs for texture.




Leftover Marinade = Built-In Sauce

After the eggs are gone, don’t toss the liquid. It doubles as a dipping or brushing sauce for:

  • Seared tofu

  • Steamed dumplings (jjim mandu)

  • Grilled rice balls or fish-cake skewers

  • Quick drizzle for roasted veggies



Make-Ahead & Storage

Keep refrigerated at all times and use clean utensils. Best within 4–5 days. Peak flavor is day 2–3.



FAQs

How long do mayak eggs need to marinate?

6–12 hours for runny, glossy yolks; 2–3 days for jelly-soft centers and deeper flavor.


How long do mayak eggs last in the fridge?

4–5 days when fully refrigerated and handled with clean utensils.


Can I reuse the mayak egg marinade?

Once used with boiled eggs, don’t reuse for another batch. Instead, boil it for 1 minute, cool, and use as a dipping or brushing sauce.




Recommended from MyFreshDash


• Egg Bomb Omelette with Katsu Sauce — fluffy café-style omelette over fried rice; cute quail-egg “chicks.”


• Chapagetti with Egg & Cheese (10 minutes) — jjajang noodles + melty cheese + soft egg; great with a mayak egg on top.


• Egg Spam Mayo Rice Bowl — creamy eggs + crispy spam over hot rice; weeknight-friendly.





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