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Korean Marinated Eggs Mayak: Quick, Flavorful Breakfast Delight
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Korean Marinated Eggs Mayak

Velvety marinated eggs with a tangy soy glaze and spicy Korean pepper flakes. The soft-boiled eggs absorb savory-sweet sauce layers, offering crispy caramelized edges and a rich yolk center for a quick Korean breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Korean
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup (60 mL) low-sodium soy sauce
  • 2 tbsp (30 mL) rice vinegar
  • 1 tsp (5 g) brown sugar
  • 1 tsp (5 mL) sesame oil
  • 1 tsp (5 g) black pepper
  • 1 tsp (5 g) gochugaru (Korean red pepper flakes)
  • 1 clove garlic, minced
  • 2 tbsp (15 mL) spring onions
  • 2 tsp semi-sweet soy-based sauce (optional)
  • 1.5 cups (360 mL) water

Method
 

  1. Place eggs in saucepan with cold water. Bring to boil, then reduce to low and simmer 9 minutes.
  2. Cool eggs in ice bath, peel while sauce simmers.
  3. Combine soy sauce, rice vinegar, brown sugar, sesame oil, pepper, gochugaru, garlic, spring onions, and water in skillet.
  4. Simmer sauce until thickened to syrup (about 10 minutes). Toss with peeled eggs until coated.
  5. Optional: Add 2 tsp semi-sweet soy sauce for deeper umami flavor.

Notes

Use fresh eggs for intact membranes during peeling
Gluten-free soy sauce suitable
Apple cider substitutes rice vinegar
Add 2-3 tbsp cornstarch slurry for thicker glaze
Store leftovers in sealed container up to 2 days