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Close-up of fresh ingredients for Korean Mayak Eggs including soy sauce, green and red chili peppers, scallions, and toasted sesame seeds.

Authentic Korean Mayak Eggs (Jammy Soy Marinated Eggs)

Master the art of Korean Mayak Eggs featuring perfectly soft-boiled jammy yolks submerged in a sweet and savory dark brown soy marinade with fresh scallions, sesame seeds, and spicy chili peppers.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 6 eggs
Course: Breakfast, Dinner, Lunch, Side Dish
Cuisine: Asian, Korean
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Eggs & Boiling Liquid
  • 6 Large Eggs Cold, straight from the fridge.
  • 1 tbsp Distilled White Vinegar 15ml, helps set whites.
  • 1 tsp Kosher Salt 5g, makes peeling easier.
Marinade Base & Garnishes
  • 1/2 cup Soy Sauce 120ml.
  • 1/2 cup Water 120ml, filtered.
  • 3 tbsp Granulated Sugar 45g.
  • 3 cloves Garlic Minced.
  • 1 tbsp Toasted White Sesame Seeds 9g.
  • 2 Green Scallions Finely chopped.
  • 1 Red Chili Pepper Thinly sliced in circles.
  • 1 Green Chili Pepper Thinly sliced in circles.

Equipment

  • 1 Medium Saucepan Used for boiling the eggs.
  • 1 Slotted Spoon Crucial for gently lowering eggs into water.
  • 1 Airtight Glass Container For storing and marinating the eggs.

Method
 

Preparation & Marinating
  1. In your airtight glass storage container, combine the soy sauce, water, and granulated sugar. Whisk vigorously until the sugar fully dissolves. Stir in the minced garlic, toasted white sesame seeds, chopped raw green scallions, and sliced red and green chili peppers.
  2. Fill a medium saucepan with water and bring to a rolling boil. Stir in the white vinegar and kosher salt. Using a slotted spoon, gently lower the cold eggs into the boiling water. Boil for exactly 6 minutes.
  3. While boiling, prepare an ice bath. Transfer the eggs immediately into the ice water once the 6 minutes are up. Let sit for at least 5 minutes to stop the cooking.
  4. Gently crack and peel the eggs under cool running water. Submerge the peeled eggs halfway into the soy marinade. Cover and refrigerate for at least 6 hours, or overnight.

Notes

Use older eggs for easier peeling.
Slice eggs with unflavored dental floss for a clean cut that preserves the jammy yolk.
Keep refrigerated and consume within 3-4 days.