Korean Marinated Eggs (Mayak Eggs) – Easy Gyeran jang
If you’ve ever wanted a Korean side dish that feels like a magic trick—minimal effort, maximum flavor—this is it. Korean marinated eggs are tender, savory, gently sweet, and wildly satisfying over a bowl of hot rice.
What makes them especially home-cook friendly is the “set it and forget it” method: boil eggs, mix a quick soy marinade, add chopped veggies, and let the fridge do the work.
They’re also a smart meal-prep staple. Make a batch once, and you’ve got an instant upgrade for rice bowls, lunchboxes, and quick weeknight dinners all week.
What is Korean Soy Marinated Eggs?
Korean Soy-Marinated Eggs, or Gyeran Jang, are a popular variety of banchan (Korean side dishes) featuring soft-boiled eggs steeped in a flavorful soy-based marinade. The term "Mayak Eggs" (마약 계란장) highlights their irresistibly delicious and addictive quality. The marinade typically consists of soy sauce, water, a sweetener, sesame oil, and various finely chopped vegetables like onions, bell peppers, and fresh chili peppers, along with toasted sesame seeds.
The magic lies in the contrast: a perfectly cooked egg yolk that remains soft and creamy, absorbing the rich, savory, and subtly sweet notes of the marinade. The fresh vegetables add a delightful crunch and brightness, making these easy Korean eggs a perfect complement to any meal, especially a bowl of warm rice.
What You’ll Need to Make Korean Marinated Eggs
Use this quick checklist to make Korean marinated eggs smoothly:
Essential Tools & Equipment:
- Medium Pot: For boiling the eggs.
- Ice Bath Bowl: A bowl filled with ice water to quickly chill the eggs after boiling.
- Sharp Knife: For finely chopping the vegetables.
- Cutting Board: To protect your countertop while chopping.
- Mixing Bowl: A medium-sized bowl for preparing the marinade.
- Airtight Container: A glass or plastic container with a lid, suitable for marinating and storing the eggs in the refrigerator.
Pantry Staples:
Ensure you have high-quality soy sauce, a sweetener like oligosaccharide or sugar, and fresh vegetables on hand. These ingredients are key to developing the rich and savory eggs characteristic of Gyeran Jang.
Why You’ll Love Korean Marinated Eggs
The first time you make Korean Soy-Marinated Eggs, it feels almost too easy to be real. You boil a few eggs, chop whatever crisp vegetables you have, stir together a glossy soy-based marinade, and slide everything into the fridge. That’s it. No fancy techniques, no complicated timing—just a simple setup that quietly does its magic while you get on with your day.
Then later, when you open the container, the kitchen smells like toasted sesame and savory soy. You lift out an egg—cool, glistening, and steeped in flavor—and suddenly you understand the nickname Mayak Eggs. One bite gives you that satisfying contrast: tender egg white, rich yolk, and the bright crunch of onion and peppers clinging to the surface. It tastes like you put in way more effort than you actually did.
And the best part? These easy Korean eggs keep showing up for you all week. Busy morning? Egg and rice. Quick lunch? Egg, a spoonful of marinade, done. Need a reliable Korean side dish that makes the whole table feel more exciting? This is the one that disappears first—usually with someone asking, “Did you make more?”
Ingredients
Yields: 8 eggs
Prep time: 15 minutes
Marinating time: 6-12 hours
For the Eggs:
- 8 large eggs
- 1 teaspoon salt (for boiling water)
For the Marinade:
- 1/2 cup soy sauce
- 1/2 cup water
- 2 tablespoons oligosaccharide (or corn syrup)
- 1 tablespoon granulated sugar
- 1 tablespoon sesame oil
- 2 tablespoons toasted sesame seeds
- 1/2 teaspoon black pepper
For the Vegetables (finely chopped):
- 1/2 medium onion
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1 green chili pepper (such as Korean green pepper or jalapeño, deseeded for less heat)
Method / Instructions
Follow these simple steps to create your own batch of delightful Korean Soy-Marinated Eggs:
- Boil the Eggs:
In a medium pot, bring enough water to a rolling boil to fully submerge the eggs. Add 1 teaspoon of salt to the water. Carefully lower the eggs into the boiling water and cook for 6 minutes for perfect soft-boiled eggs with a runny yolk. If you prefer a slightly firmer yolk, cook for 7 minutes. - Prepare an Ice Bath: While the eggs are boiling, prepare an ice bath by filling a bowl with cold water and ice cubes.
- Chill and Peel Eggs:
Immediately after cooking, transfer the eggs from the boiling water to the ice bath. Let them cool for about 5-10 minutes. This stops the cooking process and makes them easier to peel. Gently tap and roll the eggs to crack the shells, then carefully peel them under cold running water. Set aside. - Chop Vegetables: Finely dice the onion,
red bell pepper, yellow bell pepper,
And green chili pepper.
Ensure the pieces are small so they can easily infuse the marinade and cling to the eggs. - Prepare the Marinade: In a mixing bowl, combine the soy sauce, water, oligosaccharide (or corn syrup), granulated sugar, sesame oil, toasted sesame seeds, and black pepper. Whisk until the sugar is fully dissolved.
- Combine Marinade and Vegetables: Add the finely chopped vegetables to the liquid marinade and stir to combine evenly.
- Marinate the Eggs: Place the peeled soft-boiled eggs gently into an airtight container. Pour the prepared marinade with vegetables over the eggs, ensuring they are mostly submerged. You may need to gently turn the eggs occasionally to ensure even marination.
- Refrigerate: Cover the container and refrigerate for a minimum of 6 hours, or preferably 12 hours, to allow the flavors to fully develop. These marinated eggs are best after a full night of marinating.
- Serve: When ready to eat, gently spoon an egg or two onto a plate, along with some of the vegetable-rich marinade. Serve immediately with warm rice or as a delicious Korean side dish.
Tips, Variations, and Serving Suggestions
Think of the marinade as your “choose-your-own-adventure” sauce. If you like things bright and crunchy, dice the vegetables small and generous so every spoonful has a little bite. If you want it calmer and sweeter, go a touch lighter on the chili and let the sesame oil do the cozy, nutty heavy lifting.
The eggs are the real main characters, though—and timing is their personality. Pull them at around 6 minutes and you get that soft, velvety center that turns a warm bowl of rice into instant comfort. Go a minute longer and the yolk firms up slightly, still tender, but a little neater if you’re packing lunch or serving guests.
When it’s time to eat, the simplest serving is often the best: hot rice, one Korean Soy-Marinated Egg, and a spoonful of that vegetable-studded sauce. Stir it together and you’ve got something that tastes like a complete meal with almost no effort. If you’re building a bigger spread, tuck these eggs alongside other Korean side dishes (internal link: Banchan recipes) or add them to a quick weeknight bowl with vegetables and your favorite protein.
One small habit that makes everything better: every time you open the container, gently turn the eggs so they marinate evenly. It’s a tiny move, but it’s how you end up with that “every bite is flavorful” kind of satisfaction—the kind that makes you wander back to the fridge for “just one more.”
Frequently Asked Questions
This Korean Marinated Eggs recipe offers an easy and incredibly rewarding way to enjoy a classic Korean comfort food. With its simple preparation and addictive flavors, these Mayak Eggs are perfect for busy weeknights, meal prep, or simply when you're craving something truly delicious. Don't hesitate to try this simple Korean recipe – your taste buds will thank you!
