Korean Marinated Eggs (Mayak Eggs)

These Korean drug eggs, also called Mayak Eggs, are viral for a reason. You make jammy 7-minute eggs, soak them in a sweet-salty garlicky soy sauce marinade with chili, onion, and sesame, then spoon that sauce over hot rice, and it’s game over. This version is balanced and beginner-friendly, with timing that actually works and tips so your eggs turn out perfect every time. If you’ve made my Cajun Boiled Eggs, you already know I don’t miss on viral recreations, and these Korean marinated eggs won’t disappoint.

Why You'll Love These Korean Marinated Eggs

Mayak Gyeran (마약계란)  literally translates to “drug eggs,” and once you taste them, you’ll get why people call them that. The eggs turn creamy and savory, the soy sauce marinade becomes a spoonable sauce you’ll want on everything, and the flavor gets better the longer they sit. It’s salty, sweet, garlicky, a little spicy, and it makes plain rice taste better than you could ever imagine.

They’re also one of the easiest ways to add protein to your week without cooking anything complicated. Make a batch, keep them in the fridge, and you’ve instantly got an upgrade for ramen, rice bowls, salads, or a quick snack you won't want to stop eating.

I first made these after this video popped up on my feed, and I couldn’t stop thinking about it. It looked way too good not to try, so I went for it, tweaked it with ingredients I already had on hand, and ended up with the most addictive soy-marinated eggs. The best part is you don’t need a fancy technique. If you can boil an egg and stir a quick marinade, you can make Mayak Eggs that might just become your new favorite recipe.

Ingredients You'll Need

• 4 eggs
• ⅓ cup soy sauce
• ⅓ cup water
• 1 tablespoon gochugaru (or red chili flakes, adjust to taste)
• 3 to 4 cloves garlic, finely chopped
• 1 green chili, sliced
• 2 spring onions, chopped
• 3 to 4 tablespoons finely chopped onion
• 1 tablespoon rice vinegar (optional)
• 1 tablespoon honey
• 1 tablespoon sesame seeds

Ingredient Notes That Make a Difference

• Eggs: Use large eggs if possible for consistent timing. Older eggs peel more easily than super-fresh eggs.
• Soy sauce: Regular soy sauce works great. If you’re sensitive to salt, use low-sodium and taste the marinade before adding more.
• Gochugaru: This gives classic Korean flavor, slightly smoky and fruity. Red chili flakes work too, but gochugaru is the most authentic “mayak egg” taste.
• Onions and scallions: These add sweetness and freshness, mellowing the soy sauce. Finely chopping helps them infuse faster.
• Rice vinegar: Optional, but it brightens everything. If you skip it, the eggs still taste amazing.
• Honey: Balances salt and spice, and gives the marinade that signature addictive sweet-savory edge.

How to Make Korean Marinated Eggs

Step 1: Boil the eggs for a jammy center

Bring a pot of salted water to a gentle boil. Carefully lower the eggs into the water. Boil for exactly 7 minutes for a jammy yolk. When the timer goes off, immediately transfer eggs to an ice bath (a bowl of ice water) and chill for at least 5 minutes. Why this matters: the ice bath stops cooking instantly, so you don’t accidentally end up with hard-boiled yolks.

Step 2: Peel the eggs cleanly

Tap the egg all over to crack the shell, then peel under a thin stream of cool water if needed. Set peeled eggs aside. If the shell is stubborn, start peeling from the wider end, where the air pocket is usually located.

Step 3: Make the marinade

In a bowl (or directly in your storage container), mix the soy sauce, water, gochugaru, garlic, green chili, spring onions, chopped onion, rice vinegar (if using), honey, and sesame seeds. Stir well until the honey dissolves and everything is mixed together.

Step 4: Marinate for 24 hours

Add peeled eggs to the marinade and move them around to make sure they’re fully coated. Cover and refrigerate for 24 hours for the best flavor. If your eggs aren’t fully submerged, flip them once or twice while marinating so all sides soak evenly.

Step 5: Serve

Slice in half and serve over a bed of hot rice, in a ramen bowl, or eat on its own. However you eat them, spoon extra marinade on top. That “egg sauce” is part of the magic.

Pro Tips for Perfect Korean Marinated Eggs

• Nail the 7-minute boil with a timer: Start your timer once the eggs hit the boiling water, not when you turn the burner on. Seven minutes gives you that jammy center that’s creamy but still set. If you want it a touch runnier, go 6 minutes 30 seconds. If you want it a little firmer, go 7 minutes 30 seconds.
• Use an ice bath immediately: The ice bath isn’t optional. It stops the cooking instantly so the yolks stay jammy instead of turning chalky. Let the eggs sit in the ice bath for at least 5 to 8 minutes so they cool all the way through.
• Peel the eggs while they’re slightly warm: This is the easiest peeling trick. Once they’ve chilled a bit, crack all over, then peel under a thin stream of water or in the bowl of ice water. It helps the shell slide off cleanly.
• Use eggs that aren’t super fresh: If you’ve got the option, use eggs that have been in your fridge a few days. Very fresh eggs tend to peel like a nightmare. This one small thing makes your life way easier.
• Make sure your marinade actually covers the eggs: With 4 eggs, you want the eggs mostly submerged. If they’re popping up, use a smaller container (like a deli container or a mason jar) instead of a wide bowl so the marinade reaches higher. If you’re stuck with a bowl, flip the eggs a couple of times while they marinate.
• Chop the aromatics small so the flavor sticks: Finely chopped garlic and onion cling to the eggs and end up in every bite. Big chunks mostly fall to the bottom, so go small for the best “marinated” effect.
• Taste the soy sauce marinade before you add the eggs: Soy sauce brands vary a lot in saltiness. If it tastes too salty, add an extra splash of water. If it tastes too sharp, add a tiny drizzle more honey. If you want more tang, keep the rice vinegar in; it balances everything nicely.
• Control the heat based on your chili: Gochugaru is usually more smoky-mild than crushed red pepper flakes, which can be sharper and hotter. If you’re using red pepper flakes, start with 1 to 2 teaspoons, then add more after tasting. Also, leaving the green chili whole gives a gentler heat; slicing it makes it spicier faster.
• 24 hours is best, but you can snack sooner: Overnight is when they really become Mayak Eggs, but if you’re impatient, 6 to 8 hours still gives you solid flavor. By day 2, they’re even better.
• Don’t over-marinate: These keep well for 3 to 4 days, but they can get too salty if they sit in the marinade the entire time. If you’re not eating them all quickly, pull the eggs out after 24 to 36 hours and store them in a separate container. Save the marinade for spooning over rice.
• Save that marinade, it’s basically sauce: The leftover soy marinade is gold. Spoon it over rice, drizzle it on cucumbers, or use it as a quick sauce for noodles. It’s one of the best parts of the whole recipe.
• Serving tip that makes them taste extra: Slice the eggs in half right before serving so the yolk stays creamy, then spoon a little marinade and the chopped onions/scallions over the top. Add sesame seeds, and you’re set.

What to Eat with Mayak Eggs

• Hot rice (the classic way): This is the way Mayak eggs are meant to be eaten. Put a bowl of hot rice down, add a halved egg (or two), then spoon some of that soy-garlic marinade and the chopped onions right over the top. Add a sprinkle of sesame seeds, and you’ve got a low-effort meal that tastes way bigger than it should.
• Ramen or noodle bowls: Slice the eggs in half and drop them on top of ramen, spicy noodles, or a simple instant noodle bowl. The jammy yolk melts into the broth, and the marinade adds instant flavor without needing a bunch of extra seasonings.
• Salads: These turn a basic salad into a real lunch. Add a halved Korean drug egg to a carrot ribbon salad or a Spicy Asian cucumber salad, or make a crunchy salad with cucumber, shredded cabbage, carrots, and greens. Use a little of the marinade as a quick dressing booster or drizzle it on top for that sweet-salty hit.
• Avocado toast: This combo is unreal. Smash avocado on toast, top with sliced Mayak eggs, then drizzle a spoonful of the marinade over everything. Finish with sesame seeds and scallions, and it tastes like a cafe breakfast you’d pay way too much for.
• Grain bowls and rice bowls: Build a bowl with rice, quinoa, Jasmine rice, or brown rice, then add veggies like cucumber, kimchi, shredded carrots, edamame, or roasted broccoli. Top with the Korean egg and use the marinade as your sauce. It’s an easy meal prep move that stays exciting all week.
• Bonus snack move: Honestly, they’re also perfect straight from the fridge with a sheet of nori. Wrap a little rice and egg in seaweed, and you’ve got a quick DIY bite that feels like a mini hand roll.

Mayak Eggs FAQs

What are Mayak Eggs (Korean drug eggs)?

Mayak Eggs, also called Korean soy sauce marinated eggs or “Korean drug eggs,” are soft-boiled eggs with a jammy center soaked in a sweet-salty soy marinade with garlic, chili, onions, and sesame. They’re usually eaten over hot rice with plenty of marinade spooned on top.

How long do you marinate Mayak eggs?

You’ll get good flavor after 8 to 12 hours, but 24 hours is the sweet spot for that deep, fully seasoned taste. If you can plan ahead, overnight is worth it.

How long do Mayak eggs last?

They’ll keep in an airtight container in the fridge for 3 to 4 days. They’re usually best on day 2. After that, they can start tasting saltier the longer they sit in the marinade, so if you’re not eating them quickly, pull the eggs out after 24 to 36 hours and store them separately.

What’s the best soy sauce to use for Korean marinated eggs?

A regular Korean soy sauce or an all-purpose soy sauce works great. If you’re sensitive to salt, use low-sodium soy sauce so the eggs don’t get too salty during the overnight soak. Since brands vary, taste your marinade before adding the eggs and add a splash more water if it tastes strong.

Are Mayak eggs eaten hot or cold?

Most people eat them chilled or at room temperature over hot rice. The contrast is part of what makes them so good. If you don’t love cold eggs, let them sit out for 10 minutes before serving.

How do you make jammy eggs for Mayak eggs?

Boil the eggs for 7 minutes, then move them straight into an ice bath to stop the cooking. That timing gives you set whites with a jammy, creamy yolk. If you want them slightly runnier, go 6 minutes 30 seconds. If you want them a little firmer, go 7 minutes 30 seconds.

Why did my Mayak eggs turn out too salty?

This usually happens when your soy sauce is extra salty, the eggs marinate too long, or the marinade needs a bit more water. Next time, use low-sodium soy sauce or add a little more water. If your eggs are already salty, remove them from the marinade, store them separately, and spoon a smaller amount of marinade over the rice instead of letting them continue to soak.

Can you make Mayak eggs without gochugaru?

Yes. You can use red pepper flakes, sliced fresh chili, or skip the chili entirely if you want them mild. If you’re using red pepper flakes, start with less since they can be sharper and hotter than gochugaru, then add more to taste.

My Final Thoughts

These Korean drug eggs are one of those recipes that instantly earn a permanent spot in your fridge rotation. Seven-minute jammy eggs plus a sweet-salty, garlicky soy marinade equals a snack, topping, and meal upgrade all in one. Make a batch, spoon the marinade over the rice, and you’ll see why they went viral. Leave me a comment and review after you try them so I can hear your thoughts.

More Viral Recipes To Try That You'll Love

• Logan's cucumber salad
• Dumpling lasagna
• Chicken scallion rice bowl
• Cabbage boil
• One-pan baked dumplings