Learn how to make Korean marinated eggs, otherwise known as Mayak eggs! They're delicious on their own or as a tasty topping, bursting with umami flavor. The combination of sweet, spicy, and acidity will have your taste buds singing!
Why you’ll love this Korean Mayak eggs recipe
- These Korean Mayak eggs contain less than 1g total carbs per serving, for a yummy snack with hardly any carbs!
- A couple of Mayak eggs make a great addition to Asian dishes, from cauliflower rice stir fry to ramen.
- It's easy to adjust your yolk consistency depending on your preferences.
- The marinade for these eggs has a perfectly balanced flavor combination – a bit of sweet, spicy, acidity, and umami!
- I use fragrant and flavorful ingredients in these eggs, like sesame oil, minced garlic, and fresh ginger.
- These Mayak eggs are an easy way to add extra protein to a dish, adding extra satiety and flavor.
- You can make these eggs quickly and easily. Simply boil, marinate, and enjoy!
This Mayak eggs Korean marinated dish is beyond delicious. Here's everything that goes into it:
The base of my Korean marinated eggs Mayak recipe is, of course, eggs!
Eggs are a fabulous keto food because they contain almost zero net carbs, are super filling, and are a great source of protein.
Learn more about eating eggs on a keto diet here.
Soy sauce is a must-add to any Mayak egg recipe for its salty, umami flavor.
Feel free to use gluten-free soy sauce or tamari for a celiac-friendly option.
A bit of rice vinegar adds a mild acidity to this dish.
The secret to a delicious marinade? Toasted sesame oil!
The flavor of this oil is complex, nutty, and just darn tasty.
To balance the flavors of your marinade, you'll need a little something sweet.
I use a bit of keto sweetener like erythritol to keep the recipe low-carb.
Garlic and ginger
Fresh minced garlic and ginger are two ingredients that this recipe couldn't do without! They add so much flavor.
Red pepper flakes
You can use as many red pepper flakes as you'd like, depending on how spicy you like your food.
To garnish Mayak eggs, I like using toasted sesame seeds and sliced green onions. They're classic garnishes that pair well with most Asian-inspired dishes.
Here are a few cooking tips to ensure the best Mayak eggs possible:
- If you want super flavorful eggs, marinate them overnight.
- To make your eggshell easier to peel, dunk your boiled eggs carefully in an ice-water bath. This will also stop the cooking process and prevent over-cooked, gray yolks.
- Finished Mayak eggs can be stored in your refrigerator for up to four days.
How to make Korean Mayak eggs
Ready to get cooking? Follow these simple steps to make Korean Mayak eggs:
Step 1: Hard-boil the eggs
First up, place room-temperature eggs in a saucepan and cover them with water.
Bring the water to a boil, then reduce to a simmer to finish cooking the eggs.
You'll want to adjust your timing based on how runny you like your egg yolk.
Finally, transfer your cooked eggs into a prepared ice-water bath. This is going to stop your eggs from overcooking and make them much easier to peel.
Peel soft-boiled eggs and set them aside.
Step 2: Prepare the marinade
Now, it's time to mix the marinade!
Add all ingredients, including soy sauce, rice vinegar, toasted sesame oil, erythritol, minced garlic, grated ginger, and red pepper flakes to a small mixing bowl.
Whisk everything together until it's combined.
Step 3: Marinate the eggs
To marinate, place your prepared eggs in a container and pour the soy sauce mixture over the eggs; they should be fully coated in the marinade.
Now, it's just a waiting game.
Let your eggs set for at least 2 hours, allowing the flavors to infuse the eggs.
You can even marinate the eggs overnight for the most flavorful results.
Step 4: Serve
And just like that, your Korean Mayak eggs are ready to enjoy!
Slice your eggs into halves or quarters and garnish with some toasted sesame seeds and sliced green onions.
How to serve Korean Mayak eggs
Korean Mayak eggs have endless serving possibilities, pairing well with Asian dishes with a similar flavor profile.
I like serving my marinated eggs over hot rice, like cauliflower rice, along with bulgogi beef.
You can experiment with this recipe as much as you'd like. Here are just a few options to switch things up:
- Depending on if you prefer soft, medium, or hard-boiled eggs, adjust your cooking time as needed.
- Add wasabi paste to your marinade for extra zest and heat.
- If you love extra spicy food, add gochujang (Korean red chili paste) to the marinade.
- Vegans can use this marinade for cubes of medium-firm tofu instead of eggs.
Here are the questions I hear the most about Korean marinated eggs. If I don't answer your question here, please leave it for me in the comments below.
These Korean soy-marinated eggs have so much flavor that it would be a shame to throw away the leftover marinade.
With this said, there are a few safety precautions to take if you want to use this marinade in a new dish.
1. Make sure you've strained all the egg residue out of the marinade.
2. Keep the marinade refrigerated at all times.
3. I recommend using the marinade within a couple of days.
4. If the marinade has been heated before, do not reuse it!
5. The flavor may be less potent after the eggs absorb some of the marinade. You may want to refresh it with extra soy sauce or sesame oil.
One of the best parts about this marinade is just how versatile it is. I find myself using this recipe over and over for different recipes because of its balanced flavor profile.
Try using leftover marinade to marinate other protein sources like tofu, chicken, or beef. You can also use it in fried dishes like vegetable stir-fries or rice noodle dishes.
Finally, this marinade would make a delicious dipping sauce for homemade keto sushi!
Mayak eggs only keep in the refrigerator for a few days, often between 2-4 days.
After this, you'll notice changes in flavor, food quality, and texture as the eggs break down from the acidity.
To keep your eggs as fresh as possible, store them in an airtight container in the refrigerator. You may also want to remove the eggs from the marinade after the first day to avoid over-marinated eggs.
At the first sign of spoilage, toss the eggs. Better safe than sorry!
It is customary to enjoy Mayak eggs cold; they have the best flavor when they're fresh from the refrigerator!
With this said, you can also add these eggs to hot dishes like ramen, stir-fries, and rice bowls; they'll be just as tasty.
If you want to try the real deal, you can find pre-marinated eggs at many Korean grocery stores. Some even offer kits that you can buy to make your own at home.
Just be careful in reading the ingredients lists, as many store-bought versions contain added sugar that could affect your ketosis.
These eggs are also a staple food at many Korean restaurants, particularly those specializing in Korean street food. Head to your local Korean restaurant to sample their delicious offerings!
Like this Korean Mayak egg recipe? Try these!
If you love this egg recipe, I have plenty more where that came from! Try any of these egg-centric low-carb recipes:
- Keto Pumpkin Deviled Eggs are cute, seasonal, and perfectly seasoned – what's not to love?
- Air Fryer Soft Boiled Eggs are easy to make for a quick and nutritious snack or a light breakfast.
- Deviled Egg Salad is incredibly creamy and delicious, made with tangy mustard, mayonnaise, and green onions.
- Keto Crustless Egg Quiche can be prepped ahead of time for a whole week's worth of keto-friendly breakfasts.
- Keto Egg Drop Soup is light and savory with an authentic flavor profile that your family will love!
Korean Mayak Eggs
For the Marinated Eggs:
- 6 large eggs
- 2 tablespoons soy sauce or tamari for a gluten-free option
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon erythritol or your preferred keto-friendly sweetener
- 1 clove garlic minced
- ½ teaspoon ginger grated
- ¼ teaspoon red pepper flakes adjust to your spice preference
For Garnish (Optional):
- Toasted sesame seeds
- Sliced green onions
Hard-Boil the Eggs:
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to a simmer and cook the eggs for about 9-12 minutes. The exact timing will depend on your desired yolk consistency (9 minutes for a slightly runny yolk, 12 minutes for a firmer yolk).
- After cooking, immediately transfer the eggs to an ice water bath to cool and stop the cooking process. Once cooled, peel the eggs.
Prepare the Marinade:
- In a small mixing bowl, combine the soy sauce (or tamari), rice vinegar, toasted sesame oil, erythritol, minced garlic, grated ginger, and red pepper flakes. Mix well to create the marinade.
Marinate the Eggs:
- Gently place the peeled eggs into a container or a resealable plastic bag. Pour the marinade over the eggs, ensuring they are fully coated. Seal the container or bag and refrigerate for at least 2 hours to allow the flavors to infuse. For even more flavor, you can marinate them overnight.
- When ready to serve, slice the marinated eggs in half or quarters. Garnish with toasted sesame seeds and sliced green onions, if desired.
- Adjust the cooking time for the eggs based on your desired yolk consistency.
- Make sure to cool the boiled eggs in an ice water bath to stop the cooking process and make them easier to peel.
- For more pronounced flavors, marinate the eggs overnight.
- The marinated eggs can be stored in the refrigerator for up to 3-4 days.
Array ( [calories] => 177 [carbohydrates] => 3 [protein] => 12 [fat] => 13 [saturated_fat] => 3 [polyunsaturated_fat] => 4 [monounsaturated_fat] => 5 [trans_fat] => 0.03 [cholesterol] => 327 [sodium] => 798 [potassium] => 156 [fiber] => 0.2 [sugar] => 1 [vitamin_a] => 525 [vitamin_c] => 0.3 [calcium] => 54 [iron] => 2 )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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