Korean Mayak Soy-Marinated Eggs on Rice

Mayak eggs take their nickname from the Korean word for “drug,” a playful nod to how addictive the soy-garlic marinade makes them. Soft-boiled eggs soak until glossy and savory, then land over hot short-grain rice with sesame and a touch of chili heat.

Serves 4 · 15 min prep · 10 min cook

Estimate for one serving

• 380 cal
• 18g protein
• 52g carbs
• 12g fat
• 3g fiber

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Ingredients

• 6 large eggs
• 1/2 cup soy sauce
• 1/2 cup water
• 3 tbsp sugar
• 2 tbsp minced garlic
• 1/4 cup chopped green onions
• 1 tbsp toasted sesame seeds
• 1 tbsp sesame oil
• 3 cups cooked short-grain rice
• 1 tsp gochugaru or chili flakes
• optional handful nori strips

Instructions

1. 1Bring a medium saucepan of water to a rolling boil over high heat. Carefully lower in the eggs and boil exactly 7 minutes for jammy yolks.
2. 2Transfer the eggs immediately to an ice bath and chill 5 minutes so the shells peel cleanly without tearing.
3. 3Peel the eggs gently under cool running water and set them in a clean jar or shallow container.
4. 4In a small bowl whisk together the soy sauce, water, sugar, minced garlic, chopped green onions, sesame oil, toasted sesame seeds, and gochugaru until the sugar dissolves.
5. 5Pour the marinade over the peeled eggs, making sure they are fully submerged; cover and refrigerate at least 2 hours or overnight for deepest flavor.
6. 6When ready to serve, warm the cooked short-grain rice and divide it among four bowls.
7. 7Lift two marinated eggs per serving from the jar, slice them in half to reveal the jammy centers, and nestle them on the rice.
8. 8Spoon a little extra marinade and green onion bits over the eggs and rice, then finish with optional nori strips for crunch.
9. 9Serve warm or at room temperature; leftover eggs keep in the marinade up to 4 days for quick weekday breakfasts.