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These mayak eggs are my go-to when I want something simple, satisfying, and packed with flavor. Traditionally made with soy sauce, these Korean marinated eggs (mayak gyeran) are savory, spicy, slightly sweet, and deeply umami — and in this version, they’re made soy-free and gluten-free with coconut aminos. They’re every bit as flavorful and addicting, and just as perfect over a bowl of warm rice or tucked into a lunch box.
Jeans Notes: Mayak eggs are soft-boiled Korean eggs marinated in soy sauce (or a soy-free substitute), garlic, chili, and sesame oil. They’re easy to make at home and typically served over rice, noodles, or as a lunchbox side.
Why You’ll Love This Recipe
This is one of those recipes that feels like a little secret weapon in the fridge. Soft-boiled eggs soak up a bold marinade overnight, turning into a deeply flavorful side or snack. While the traditional recipe uses soy sauce and mirin, I’ve adapted it with coconut aminos to make it friendly for those avoiding soy or gluten — and honestly, you might not even notice the swap.
The eggs come out tender with jammy yolks and a marinade that’s rich with garlic, green onions, sesame, and a touch of heat from chili peppers. It’s great for meal prep, and even better as a gateway into Korean cooking if you’re new to it, especially paired with these Korean Dumplings (Mandu) for a complete banchan-style lunch.
Each egg is packed with protein and flavor, and the whole dish is gluten-free and dairy-free. For another great fridge-friendly Korean dish, try this Korean Cucumber Salad (Oi Muchim).
Ingredients You’ll Need
- Eggs: Use large eggs and soft-boil them just until the yolks are jammy. You can also hard-boil if you prefer a firmer texture.
- Vinegar & Salt: Add these to your boiling water for easy-peel shells. A small detail that makes a big difference.
- Coconut Aminos: A soy-free alternative that’s naturally sweet and lower in sodium. I like this for a gluten-free marinade that still hits all the right flavor notes. Try my Paleo Orange Chicken for another soy-free take!)
- Honey: Just a little for balance.
- Garlic & Green Onion: Classic aromatics that add depth and brightness.
- Chili Peppers: Red and green chilis bring color and gentle heat.
- Toasted Sesame Seeds & Sea Salt: For garnish and flavor layering.
Prefer traditional? Use ½ cup regular soy sauce + ½ cup water in place of the coconut aminos and omit the extra salt. You’ll get the classic flavor profile with that rich, salty-sweet punch.
How to Make Mayak Eggs
Step 1: Bring a large pot of water to a boil with a splash of vinegar and a pinch of salt. Gently lower in your eggs and simmer for 6 minutes for soft-boiled. Add 3-5 minutes for hard-boiled.
Step 2: Transfer eggs to an ice bath for 5 minutes, then peel carefully.
Step 3: In a container just large enough to hold the eggs, stir together coconut aminos, honey, green onion, garlic, chili peppers, sea salt, and sesame seeds.
Step 4: Add peeled eggs, making sure they’re mostly submerged in the marinade. Cover and refrigerate for 8 hours or overnight.
Step 5: Serve over hot rice or cauliflower rice, spooning plenty of marinade on top. For more easy protein recipes, you might love this Whole30 Korean Steak Bites.
Serving Tips
- Rice Bowls: Add warm rice with avocado and a drizzle of gochujang, or pair with Whole30 Korean Steak Bites for a protein-packed plate.
- Ramen Noodles: Cut in half and nestle into your noodle bowl.
- Avocado Toast Upgrade: Slice and layer on top with chili oil.
- Lunchbox Protein: Easy to pack and eat cold.
Recipe FAQs
Yes! Use ½ cup soy sauce + ½ cup water, and skip the added salt.
8 hours is enough, but overnight is even better. The longer they sit, the deeper the flavor.
They’re best within 5–7 days, stored in their marinade.
Not for more eggs. But it makes a great drizzle for stir-fries or veggies within 2 days.
Yes — peeled eggs soak up the marinade more effectively.
More Korean-Inspired Recipes
If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!
Mayak Eggs (Korean Marinated Eggs with Soy-Free Twist)
Video
Ingredients
- 6 eggs
- 1 tbsp vinegar
- 1 tsp sea salt
Marinade
- 3/4 cup coconut aminos, *See notes for soy sauce or tamari sauce
- 1/4 cup water
- 3 tbsp honey
- 4 green onions, chopped
- 3 garlic cloves, minced
- 2 chili peppers, red and/or green, diced
- 1/2 tsp sea salt
- 1 tbsp toasted sesame seeds
Instructions
- Bring water to a boil in a saucepan and stir in vinegar and sea salt.
- Carefully add the eggs to the water, then simmer for 6 minutes for soft boiled eggs.
- Immediately transfer to an ice bath and cool for 5 minutes. Peel the eggs carefully so the eggs aren't damaged while peeling.
- In a container with a lid just large enough to fit the eggs, combine all ingredients for the marinade and stir together. Scrap the bottom of the container so the honey is mixed in evenly.
- Add the eggs to the marinade, then cover.
- Refrigerate and marinate for 8 hours to overnight.
- Serve the mayak eggs over rice or cauliflower rice, spooning the sauce mixture over the eggs.
Notes
- Prefer traditional? Use ½ cup soy sauce + ½ cup water in place of the coconut aminos and omit the extra salt. You’ll get the classic flavor profile with that rich, salty-sweet punch.
- These will last in the fridge for 5–7 days, stored in their marinade.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing! Only a little bit of prep and makes mornings & breakfast time MUCH easier. If anyone else is low FODMAP, I substitute the garlic for garlic oil and itโs still delicious.
Thanks so much! Great tip about the low FODMAP substitution. I’m so glad you enjoyed it!!
Should I remove the eggs from the marinade after a day so it doesnโt get so dark and salty?
You don’t need to. I just leave them in because I like to enjoy it with rice to balance out the saltiness. But you can if you prefer them less salty!