These Korean spicy soy marinated eggs (mayak eggs) are seriously addictive. Each egg has a perfectly jammy yolk that soaks up the rich soy-based marinade infused with garlic, chili, and sesame for bold, savory heat in every bite. The longer they marinate, the more intense the flavor becomes. Serve them over a warm bowl of rice for an easy meal. Perfect for meal prep, this Korean spicy soy marinated eggs recipe keeps well in the fridge and is a delicious grab-and-go protein option for the week.
Why You’ll Love This Korean Spicy Soy Marinated Eggs Recipe
- Addictive flavor: The combination of soy sauce, garlic, chili, and sesame creates a rich, umami-packed marinade
- Perfect jammy eggs every time: Soft-boiled eggs with a creamy yolk that soaks up all the bold, savory flavors.
- Easy to make: Simple ingredients and minimal prep.
- Great meal prep option: These eggs get better as they marinate, making them perfect to prepare ahead of time.
- Versatile side dish: Enjoy them over rice, noodles, in bento boxes, or as a protein-packed snack.
Ingredients
- 8 large eggs
- The protein of the recipe
- 1 cup soy sauce
- The umami base of the sauce
- 1/2 cup water
- To lighten up the saltiness
- 2 green onions, chopped
- Adds freshness
- 2 Thai chili peppers, sliced
- Adds spiciness
- 1 tbsp honey
- Sweetness to balance the savoriness
- 1 tbsp rice vinegar
- Adds a light tang
- 5 cloves garlic, minced
- Fragrant aromatics
- 1 tbsp toasted sesame seeds
- Adds nuttiness and crunchiness
- 1 tbsp chili oil
- Infuses more heat
Click on the images for the direct link to the ingredients/tools I used:
Korean Spicy Soy Marinated Eggs Recipe Instructions
Bring a pot of water to a boil and gently add the eggs. Boil for 7 minutes for a jammy center.
Transfer the eggs to an ice bath and let them cool completely.
Lightly crack and peel the eggs.
In an airtight container, combine soy sauce, water, green onions, Thai chili peppers, honey, rice vinegar, garlic, sesame seeds, and chili oil. Mix well.
Add the peeled eggs, making sure they are fully submerged in the marinade.
Cover and refrigerate for at least 5 hours, or overnight for a deeper flavor.
Korean Spicy Soy Marinated Eggs Recipe Tips
Boil the egg for 6-7 minutes for the best jammy yolk.
Let the eggs sit in the ice bath for at least 5 minutes.
Rotate the eggs if it is not fully submerged.
Korean Spicy Soy Marinated Eggs Recipe Storage Tips
Store in an airtight container in the fridge. It is best to eat 3-4 days. Keep it submerge.
Always use a clean utensil when taking out an egg to eat.
Ingredient Substitutions
Honey –> Brown Sugar, Sugar
Rice Vinegar –> White Vinegar
Korean Spicy Soy Mrinated Eggs Recipe
Ingredients
- 8 large eggs
- 1 cup soy sauce
- 1/2 cup water
- 2 green onions chopped
- 2 Thai chili peppers sliced
- 1 tbsp honey
- 1 tbsp rice vinegar
- 5 cloves garlic minced
- 1 tbsp toasted sesame seeds
- 1 tbsp chili oil
Instructions
- Bring a pot of water to a boil and gently add the eggs. Boil for 7 minutes for a jammy center.
- Transfer the eggs to an ice bath and let them cool completely.
- Lightly crack and peel the eggs.
- In an airtight container, combine soy sauce, water, green onions, Thai chili peppers, honey, rice vinegar, garlic, sesame seeds, and chili oil. Mix well.
- Add the peeled eggs, making sure they are fully submerged in the marinade.
- Cover and refrigerate for at least 5 hours, or overnight for deeper flavor.
If you enjoyed this Korean soy marinated egg recipe, you might also like my Culinary Class Wars Golden Steamed Eggs recipe.
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