Umami Recipes
Umami Recipes


Mayak Eggs Korean Soft Boiled Marinated Eggs

6 servings


6 minutes

total time


6 eggs, room temperature

2 tsp salt

1 tbsp white vinegar

1/2 cup soy sauce

1/2 cup water

1/2 cup rice syrup, corn syrup, sugar or honey

3 garlic cloves, chopped

3 to 4 green onions, chopped

1 green chili, chopped (optional)

1 red chili, chopped (optional)

1 tbsp sesame seeds


Bring enough water to cover 6 eggs in a pot. Add salt and vinegar and bring it to boil and carefully add the eggs. Cook the eggs 6 minutes for runny yolk (5 minutes if your stove is strong) or up to 10 minutes for hard boiled eggs. (8 minutes if your stove is strong)

When the cooking time is up, transfer the eggs form the pot to an ice water bath. Let it cool completely.

Meanwhile, let’s make the sauce. Combine soy, water and rice syrup, stir until everything well mixed. Now add garlic, green onions, chilies and sesame seeds, stir.

Peel the eggs carefully without damaging them and add into an air tight container where you’re going to store this dish. Pour the sauce mixture over the eggs, cover and store in a refrigerator for at least 6 hour to over night before serve. It will last 5 to 7 days in a refrigerator!

Enjoy with warm cooked rice and a bit of drizzled sesame oil!


Serving Size

1 egg with 1/4 cup of th



Total Fat

5.7 g

Saturated Fat

1.7 g

Unsaturated Fat


Trans Fat

0 g


186 mg


650.2 mg

Total Carbohydrate

27.4 g

Dietary Fiber

0.5 g

Total Sugars

24 g


8.5 g

6 servings


6 minutes

total time
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