Name: Korean Marinated Eggs Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 6 large free-range eggs (at room temperature); 120 ml light soy sauce; 120 ml water; 60 ml honey or rice syrup; 2 large cloves garlic (finely minced); 2 spring onions (finely chopped); 1 red chilli (finely chopped (deseeded for less heat)); 1 tbsp toasted sesame seeds; 1 tsp sesame oil

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There are some recipes you make once and enjoy, and then there are those that become a permanent resident in your fridge. This Korean Marinated Eggs recipe, also known as Mayak Gyeran, falls firmly into the latter category. The first time I made these, I was simply looking for a new way to use up a carton of eggs, but what I discovered was a complete game-changer for lunches, dinners, and snacks. I stumbled upon this combination of a jammy yolk with a savoury, slightly sweet marinade by accident, and it’s been a hit with my family ever since. The magic is in the transformation: a simple boiled egg becomes an intensely flavourful, utterly moreish bite that’s both satisfying and wonderfully versatile.

What makes these soy marinated eggs so special is the delicate balance of the marinade. It’s a gorgeous blend of salty soy sauce, a touch of sweetness from honey or rice syrup, fragrant garlic, a gentle warmth from chilli, and nutty notes from toasted sesame. As the eggs sit in this liquid gold, they absorb all those complex flavours, turning the humble egg white a beautiful amber colour and seasoning the rich, jammy yolk perfectly. This isn’t just a recipe; it’s a fantastic technique to have in your culinary arsenal.

This Mayak Gyeran recipe is brilliant for anyone who loves having flavour-packed components ready for a meal at a moment’s notice. They are ideal for busy weeknight dinners, popping onto a bowl of steaming rice, or elevating your instant noodles. They also make a fantastic addition to a packed lunch. We’ll walk through how to get that perfect soft-boiled egg and create a marinade that you’ll want to pour over everything.

Recipe Overview

This Korean Marinated Eggs recipe guides you through creating perfectly jammy, soft-boiled eggs that bathe in a savoury and sweet soy-based marinade. The result is an umami-rich egg that’s tender, flavourful, and incredibly addictive. After testing this recipe five times, I finally got the cooking time just right for a yolk that’s perfectly set on the outside but still liquid gold in the centre. The process is straightforward: we boil the eggs, plunge them into an ice bath, and then let them marinate for at least six hours to soak up all the deliciousness.

Prep Time: 15 minutes
Cook Time: 7 minutes
Marinade Time: 6 hours (minimum)
Total Time: 6 hours 22 minutes
Servings: 6 eggs
Difficulty: Easy

Why You’ll Love This Korean Marinated Eggs Recipe

A Symphony of Savoury and Sweet: The marinade strikes an incredible balance. The salty depth from the soy sauce is perfectly offset by the gentle sweetness of honey, while fresh garlic, spring onions, and a hint of chilli add layers of aromatic flavour.
Ready with Minimal Effort: The active cooking and prep time comes together in about 20 minutes. The rest of the time is just letting the eggs marinate in the fridge, making them a superb make-ahead component for your meals.
Wonderfully Adaptable: You can easily adjust the spice level by adding more or fewer chillies. If you prefer a firmer yolk, simply boil the eggs for a minute or two longer. The marinade itself is a brilliant base you can tweak to your liking.
Great for Meal Prep: Making a batch of these at the start of the week is a fantastic way to ensure you have a delicious, protein-packed addition for rice bowls, salads, or noodle dishes. They make weekday lunches feel so much more special.
Family Tested: My kids, who can be fussy about eggs, absolutely adore these. They call them “magic eggs” and love having one with their rice after school. It’s a recipe that always gets compliments.

Korean Marinated Eggs Recipe

⏱️ 15 min prep • 🍳 15 min cook • 👥 4 servings

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Ingredients You’ll Need

For the best results, try to use good-quality, fresh, large free-range eggs. The marinade ingredients are quite common in East Asian cooking, and I always have a bottle of Sempio soy sauce in my cupboard as I find its flavour is consistently rich and well-balanced. You’ll likely find everything at your local supermarket.

6 large free-range eggs, at room temperature
For the Marinade:
120ml light soy sauce
120ml water
60ml honey or rice syrup
2 large cloves garlic, finely minced
2 spring onions, finely chopped
1 red chilli, finely chopped (deseeded for less heat)
1 tbsp toasted sesame seeds
1 tsp sesame oil

Sara’s Tip: Bringing your eggs to room temperature for about 30 minutes before boiling helps prevent them from cracking when they hit the hot water. It also ensures more consistent cooking for that perfect jammy yolk.

How to Make Korean Marinated Eggs

The process for this Mayak Gyeran recipe is all about two key stages: cooking the eggs perfectly and creating a flavourful marinade for them to soak in. We’ll start with the eggs, as they need to cool down before meeting the marinade.

Prepare the Ice Bath: Before you do anything else, fill a medium-sized bowl with cold water and plenty of ice cubes. This is a crucial step for later, so have it ready and waiting next to your hob.
Boil the Eggs: Bring a medium saucepan of water to a rolling boil. Carefully lower the room-temperature eggs into the water using a slotted spoon. Reduce the heat slightly to maintain a strong simmer, not a furious boil. Set a timer for exactly 7 minutes for a perfectly jammy yolk. If you prefer a slightly firmer yolk, go for 8 minutes.
Shock the Eggs: Once the timer goes off, immediately use the slotted spoon to transfer the eggs from the boiling water directly into the ice bath. Let them sit in the icy water for at least 10 minutes. This stops the cooking process instantly and makes the eggs much easier to peel. I find that this step is the secret to avoiding those frustrating, pockmarked eggs!
Make the Marinade: While the eggs are cooling, prepare the marinade. In a glass jar or container large enough to hold the eggs snugly, combine the soy sauce, water, honey (or rice syrup), minced garlic, chopped spring onions, chopped chilli, toasted sesame seeds, and sesame oil. Stir everything together until the honey is fully dissolved.
Peel and Marinate: Carefully peel the cooled eggs. Gently tap the egg on a hard surface and roll it to create fine cracks all over the shell, which should then peel away easily under cool running water. Place the peeled eggs into the container with the marinade.
Let the Magic Happen: Ensure the eggs are fully submerged in the marinade. If they float, you can place a small piece of kitchen paper on top to keep them covered. Seal the container and place it in the fridge for at least 6 hours. For the best, most intense flavour, I recommend leaving them overnight. The longer they sit, the more delicious they become.
Serve and Enjoy: When you’re ready to serve, remove an egg from the marinade. You can serve it whole or slice it in half to reveal the beautiful jammy yolk. Don’t throw away the marinade! It’s delicious drizzled over rice or noodles.

Tips From My Kitchen

The Perfect Peel: The ice bath is non-negotiable for easy peeling. I also find that slightly older eggs (about a week old) are easier to peel than very fresh ones. For a deeper dive into the science, Serious Eats has a fantastic guide on the subject.
Gentle Rolling: After a few hours in the fridge, I learned that giving the container a gentle swirl helps ensure the eggs are evenly coloured and flavoured all over, especially if they aren’t fully submerged. Just a little nudge every so often makes a big difference.
Make-Ahead Magic: This recipe is designed to be made ahead. You can prepare the marinade up to 2 days in advance and keep it in the fridge. Then, just boil and peel your eggs and add them to the pre-made marinade when you’re ready.
Storage: The Korean marinated eggs can be stored in their marinade in an airtight container in the fridge for up to 4 days. The flavour will continue to develop and intensify over this time.

Equipment You’ll Need

Medium saucepan
Slotted spoon
Large bowl (for the ice bath)
Sharp knife and cutting board
Airtight glass jar or container (large enough for 6 eggs)

Common Mistakes to Avoid

Using Cold Eggs: Dropping cold eggs straight from the fridge into boiling water is the number one cause of cracked shells. Letting them come to room temperature for 30 minutes significantly reduces this risk.
Over-boiling the Eggs: A minute can be the difference between a luscious, jammy yolk and a chalky, hard-boiled one. Use a timer! For this recipe, 7 minutes is the sweet spot for a liquid centre.
Skipping the Ice Bath: If you don’t shock the eggs in ice water, they will continue to cook from the residual heat, and the yolk will firm up. It also makes them much harder to peel neatly. Don’t skip this step!

Delicious Variations to Try

Once you’ve mastered the basic Mayak Gyeran recipe, it’s fun to play around with the marinade. Here are a few ideas to get you started:

Extra Spicy Version: For those who love a bit more heat, add a teaspoon of gochugaru (Korean chilli flakes) to the marinade or use a spicier chilli, like a bird’s eye.
A Sweeter, Deeper Flavour: Swap out the honey for an equal amount of dark brown sugar and add a thinly sliced small onion to the marinade for an extra layer of sweetness and aroma.
Herbaceous Twist: Add some finely chopped chives or coriander to the marinade along with the spring onions for a fresh, herby note that works beautifully with the rich eggs. It’s a bit untraditional, but a delicious variation I sometimes make.

What to Serve With Korean Marinated Eggs

These soy marinated eggs are incredibly versatile and can be served in many ways. They are a meal component rather than a standalone dish. Here are some of my favourite pairings:

A Simple Bowl of Rice: The ultimate way to enjoy them. Serve one or two eggs, halved, on a bed of hot, fluffy short-grain rice. Spoon some of the extra marinade over the rice for a simple yet profoundly satisfying meal.
Noodle Soups: Add a halved marinated egg to a bowl of ramen, udon, or even a simple noodle broth. It adds a wonderful richness and depth of flavour. They would be amazing with something like my Bang Bang Chicken Thighs served on the side.
Drink Pairing: A crisp, cold lager or a light Korean beer like Cass or Hite complements the savoury flavours perfectly. For a non-alcoholic option, a cold barley tea (boricha) is a traditional and refreshing choice.

Frequently Asked Questions

Can I use a different type of soy sauce?

I strongly recommend using a standard light soy sauce (or an all-purpose Japanese soy sauce like Kikkoman). Dark soy sauce is much thicker, saltier, and less complex, and it will make the marinade too overpowering and the eggs too dark. Tamari is a great gluten-free alternative that works well.

Why are my egg yolks not jammy?

This almost always comes down to timing. Egg size, starting temperature, and even altitude can affect cook times. For large eggs starting at room temperature, 7 minutes in simmering water is my tested time. If your yolks are too firm, reduce the boil time by 1 minute on your next attempt. If they are too runny, increase it by 1 minute. And remember to use the ice bath to stop the cooking immediately!

How do I store the leftovers?

Store the eggs in their marinade in an airtight container in the refrigerator. They will keep well for up to 4 days. The flavour will continue to develop, and the yolks will firm up slightly as they cure in the salty marinade. I find they are at their absolute best on day two.

Can I use something other than honey or rice syrup?

Yes, you can. Maple syrup or agave nectar would work as a substitute, though they will impart their own distinct flavours. You could also use granulated sugar, but you’ll need to stir the marinade well to ensure it dissolves completely. I’d start with about 3 tablespoons of sugar and adjust to your taste.

What can I do with the leftover marinade?

Please don’t throw it out! The leftover marinade is packed with flavour. You can use it as a dipping sauce for dumplings, a dressing for a simple salad, or a seasoning for stir-fries. My favourite way to use it is to simply spoon it over a fresh bowl of rice. Just remember that since raw egg has been in it, you should consume it within the same 4-day window.

Korean Marinated Eggs Recipe

Deliciously savory and sweet jammy eggs, perfect as a side dish, topping for rice, or a simple snack. These eggs are soaked in a flavorful soy-based marinade for an unforgettable taste.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Side Dish

Cuisine: Korean

Calories: 240

Ingredients Method Notes

Ingredients

6 large free-range eggs at room temperature

For the Marinade

120 ml light soy sauce
120 ml water
60 ml honey or rice syrup
2 large cloves garlic finely minced
2 spring onions finely chopped
1 red chilli finely chopped (deseeded for less heat)
1 tbsp toasted sesame seeds
1 tsp sesame oil

Method

Prepare the Ice Bath: Before you do anything else, fill a medium-sized bowl with cold water and plenty of ice cubes. This is a crucial step for later, so have it ready and waiting next to your hob.
Boil the Eggs: Bring a medium saucepan of water to a rolling boil. Carefully lower the room-temperature eggs into the water using a slotted spoon. Reduce the heat slightly to maintain a strong simmer, not a furious boil. Set a timer for exactly 7 minutes for a perfectly jammy yolk. If you prefer a slightly firmer yolk, go for 8 minutes.
Shock the Eggs: Once the timer goes off, immediately use the slotted spoon to transfer the eggs from the boiling water directly into the ice bath. Let them sit in the icy water for at least 10 minutes. This stops the cooking process instantly and makes the eggs much easier to peel. I find that this step is the secret to avoiding those frustrating, pockmarked eggs!
Make the Marinade: While the eggs are cooling, prepare the marinade. In a glass jar or container large enough to hold the eggs snugly, combine the soy sauce, water, honey (or rice syrup), minced garlic, chopped spring onions, chopped chilli, toasted sesame seeds, and sesame oil. Stir everything together until the honey is fully dissolved.
Peel and Marinate: Carefully peel the cooled eggs. Gently tap the egg on a hard surface and roll it to create fine cracks all over the shell, which should then peel away easily under cool running water. Place the peeled eggs into the container with the marinade.
Let the Magic Happen: Ensure the eggs are fully submerged in the marinade. If they float, you can place a small piece of kitchen paper on top to keep them covered. Seal the container and place it in the fridge for at least 6 hours. For the best, most intense flavour, I recommend leaving them overnight. The longer they sit, the more delicious they become.
Serve and Enjoy: When you're ready to serve, remove an egg from the marinade. You can serve it whole or slice it in half to reveal the beautiful jammy yolk. Don't throw away the marinade! It's delicious drizzled over rice or noodles.

Notes

For the most intense flavour, marinate the eggs overnight. The leftover marinade is delicious drizzled over rice or noodles.

I really hope you give this Korean Marinated Eggs recipe a go. They are such a simple thing to make, yet they bring so much flavour and satisfaction to the table. They’ve certainly made my weekday lunches more exciting! If you’re looking for a sweet finish after this savoury treat, my Biscoff Rice Krispie Treats are always a winner. Let me know how you get on in the comments below – I’d love to hear about it!