Soy Marinated Eggs: The Addictive Snack You’ll Crave!

Soy-Marinated Eggs: A Flavorful Addition to Any Meal

If you’ve never had Korean marinated eggs, also known as Mayak Gyeran, you’re in for a treat. These soft, flavorful eggs are infused with a rich, garlicky, and slightly spicy soy-based marinade. They are incredibly versatile and can be enjoyed with rice, on toast, or as a side dish with ramen. Affordable and easy to prepare, these eggs will quickly become a staple in your kitchen.

I remember my first experience with them at a small restaurant in D.C., where they were served alongside ramen eggs in a profoundly satisfying broth. The taste was so unforgettable that I knew I had to recreate the flavors at home.

What Makes This Recipe Special

Soy-marinated eggs stand out for their incredible versatility. Whether enjoyed as a snack, a topping for ramen, or a flavorful addition to rice bowls and salads, they bring a deep umami richness to any dish. The combination of soy sauce and mirin infuses the eggs with a perfect balance of savory, sweet, and slightly salty notes. The yolk remains jammy and custard-like, while the whites stay firm, creating a delightful contrast in texture and taste.

Beyond their flavor, these eggs are easy to make and store. The longer they marinate, the richer and more complex their taste becomes. Whether following a traditional ajitsuke tamago method or personalizing the seasoning, you can tailor the recipe to your preference. Plus, by preparing multiple eggs in advance, you’ll always have a ready-to-eat, protein-packed option.

Ingredients for the Perfect Flavor

Base Marinade Ingredients:

• Soy sauce—¾ cup (use high-quality soy sauce for depth)
• Water—½ cup (adjust to desired consistency)
• Sweetener—2-3 tbsp (honey, sugar, or erythritol)
• Alternative sweetener—⅓ cup (rice syrup or corn syrup for a richer taste)

Umami Enhancers:

• Kelp—5 grams (adds depth)
• Radish—200 grams (provides natural sweetness)
• Radish stock ingredients: Kelp, radish, and onion

Aromatics and Seasonings:

• Garlic—2 cloves (adds fragrance and complexity)
• Scallions & green onion—2-3 stalks (for freshness and aroma)
• Gochugaru (Korean chili flakes) – 1 tsp (adds subtle heat)
• Jalapeño & red chili—1 sliced each (optional, for extra spiciness)
• Vinegar—1 tbsp (enhances brightness and balance)
• Sesame oil—1 tbsp (adds fragrance and richness)
• Sesame seeds—1 tbsp (toasted for garnish and texture)

Step-by-Step Instructions

Step 1: Prepare the Stock

1. Combine kelp, radish, and onion in a pot with 2 cups of water.
2. Bring to a simmer and cook for 10-15 minutes to extract flavors.
3. Strain the stock, discard the solids, and set the liquid aside to cool.

Step 2: Prepare the Marinade

1. In a mixing bowl, combine:
   • ¾ cup soy sauce
   • ½ cup water
   • Sweetener (honey, sugar, or erythritol)
   • Prepared kelp-radish stock (cooled)
   • Garlic, scallions, green onion, gochujang, jalapeño, and red chili
   • Vinegar and sesame oil for added depth
2. Stir well until all ingredients are evenly mixed.

Step 3: Boil the Eggs

1. Fill a pot with water and bring it to a rolling boil.
2. Add a pinch of salt to the water (it helps prevent cracking).
3. Carefully place the eggs into the boiling water using a spoon.
4. Set a timer for 6-8 minutes for soft-boiled eggs with jammy yolks:
   • 6 minutes = runnier yolk
   • 7-8 minutes = firmer jammy yolk
5. Once cooked, immediately transfer the eggs to an ice bath (a bowl of cold water with ice) to stop cooking.
6. Let the eggs sit for at least 5 minutes before peeling.

Step 4: Peel the Eggs

1. Gently tap the eggs on a hard surface to crack the shell.
2. Peel carefully under running water for easier removal.
3. Set the peeled eggs aside.

Step 5: Marinate the Eggs

1. Place the peeled eggs into a container or a bowl.
2. Pour the prepared marinade over the eggs, ensuring they are fully submerged.
3. Cover the bowl with a lid or plastic wrap.

Step 6: Let the Eggs Soak

1. Let the eggs marinate in the refrigerator for at least 2 hours.
2. For deeper flavor, leave them for up to 24 hours.
3. The longer they sit, the more intense the flavor will be.

Step 7: Serve and Enjoy

Your soy-marinated eggs are now ready! Here are some ways to enjoy them:

• Slice in half and serve with steamed rice and kimchi.
• Add to a bowl of ramen for a restaurant-quality meal.
• Serve over a salad for extra protein.
• Enjoy as a snack with a sprinkle of sesame seeds and chili flakes.

Best Ways to Enjoy

These soy-marinated eggs enhance a variety of dishes with their deep umami taste. Here are some delicious serving ideas:

• Ramen topping—Slice and place over steaming broth for a restaurant-quality bowl.
• Rice bowl—Serve over warm rice with extra marinade, sesame seeds, and scallions.
• Salads—Slice and add to fresh greens for a creamy, savory contrast.
• Sandwiches & wraps—Incorporate into a banh mi or other sandwiches for an umami boost.
• Appetizers—Serve with pickled vegetables and miso paste for a flavorful snack.

Proper Storage Methods

To maintain freshness and flavor:

• Refrigerate properly: Store eggs in an airtight container, fully submerged in marinade.
• Shelf life: They are best enjoyed within 3-4 days, though they can last up to a week if removed from the marinade and stored separately.
• Avoid freezing: Freezing alters texture, affecting the consistency of the yolks and whites.
• Reusing marinade: If planning to reuse it, ensure it remains clean and uncontaminated.

Soy marinated eggs (FAQs.)

1. How long should I marinate the eggs for the best flavor?

For optimal flavor, marinate the eggs for at least 2 hours. However, for a richer taste, marinating for 12-24 hours is ideal. If left too long (beyond 3-4 days), they may become overly salty.

2. Can I reuse the marinade for another batch of eggs?

You can reuse the marinade, but only if it remains clean and uncontaminated. If using it again, boil it first to kill bacteria and let it cool before reusing.

3. What’s the best way to achieve a jammy yolk?

For a soft-boiled, jammy yolk, cook the eggs for 6-8 minutes:

• 6 minutes: Runny yolk
• 7 minutes: Custard-like yolk
• 8 minutes: Firmer jammy yolk

Immediately placing the eggs in an ice bath stops the cooking process.

4. Can I use other sweeteners in the marinade?

Yes! You can substitute honey, sugar, or erythritol with rice or corn syrup for a deeper and richer sweetness.

5. How do I store soy-marinated eggs?

Store them in an airtight container in the refrigerator, fully submerged in the marinade, for 3-4 days. If removed from the marinade, they can last up to a week.

6. Can I make these eggs spicier?

Absolutely! Add more gochugaru (Korean chili flakes), jalapeño slices, or red chili peppers to the marinade to increase the heat.

7. What are the best ways to enjoy soy-marinated eggs?

They’re incredibly versatile! Try them:

• With ramen—for a restaurant-style topping
• Over rice bowls—with scallions and extra marinade
• In sandwiches & wraps—for an umami boost
• In salads—for added protein and flavor
• As a snack—with sesame seeds and chili flakes

Soy Marinated Eggs (Mayak Gyeran)

Muhammad Asim

Marinated Eggs (Mayak Gyeran) are soft, savory, and infused with a rich, garlicky soy-based marinade. Easy to make, they pair perfectly with rice, toast, or ramen!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Course Side Dish

Cuisine Korean

Servings 5 people

Calories 80 kcal

Equipment

• Pot (for boiling eggs and making the stock)
• Bowl (for mixing marinade)
• Spoon (for carefully placing eggs into boiling water)
• Knife & Cutting Board (for chopping aromatics like garlic, scallions, and chili)
• Airtight Container or Bowl with Lid (for marinating eggs)
• Strainer (for filtering out stock solids)
• Ice Bath (Bowl + Ice + Water) (for stopping the egg cooking process)

Ingredients

  

• Soy sauce – ¾ cup Use high-quality soy sauce for the best flavor.
• Water – ½ cup Adjust for desired consistency.
• Sweetener – 2-3 tbsp Use honey, sugar, or erythritol based on preference.
• Kelp – 5 grams Adds umami depth to the dish.
• Radish – 200 grams Provides natural sweetness.
• Garlic – 2 cloves Minced or smashed for enhanced flavor.
• Scallions – 2 stalks Chopped to add fragrance.
• Green onion – 2-3 stalks Gives a fresh, aromatic flavor.
• Gochugaru – 1 tsp Adds heat; adjust according to spice preference.
• Jalapeño – 1 sliced Optional for extra heat.
• Red chili – 1 slice Optional for an added spicy kick.
• Vinegar – 1 tbsp Balances the dish with acidity.
• Sesame oil – 1 tbsp Enhances the richness of flavors.
• Sesame seeds – 1 tbsp Toasted for a flavorful garnish.

Instructions

 

• Prepare the Stock: Combine kelp, radish, and onion in a pot with water. Bring to a simmer for 10-15 minutes to extract the flavors. Strain the stock and set it aside.
• Make the Marinade: In a bowl, mix soy sauce, water, sweetener (honey, sugar, or erythritol), the prepared stock, garlic, scallions, green onion, gochujang, jalapeño, and red chili. Stir in the vinegar and sesame oil for added depth.
• Boil the Eggs: Bring a pot of water to a boil. Carefully add the eggs and cook for 6-8 minutes for a jammy consistency. Remove from the water and cool them in an ice bath or under cold running water.
• Peel and Marinate: Once the eggs are cool, peel them carefully. Submerge the eggs in the prepared marinade, ensuring they are fully covered.
• Let it Soak: Cover the bowl with a lid or plastic wrap. Let the eggs marinate in the fridge for 1-2 days for the best flavor absorption.

Notes

Tips:
Soft-boiled eggs: 6-8 minutes yields a jammy yolk; adjust cooking time for firmer or softer results.
Sweetener choice: Rice syrup or corn syrup can provide a syrupy texture and richer taste.
Marinate longer: The longer the eggs soak, the deeper the flavor—but don’t exceed a few days to prevent excessive saltiness.
Storage: Keep in the fridge, fully submerged, for up to 3-4 days.

Keyword Soy Marinated Eggs

Cooking is more than just a recipe—crafting flavors, creating memories, and sharing delicious food with love. These soy-marinated eggs are a simple yet flavorful addition to your kitchen, offering endless possibilities for enhancing meals.