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What Great Grandma Ate / Recipes / Mayak Eggs – Korean Marinated Eggs (Soy Free, Gluten Free)

Mayak Eggs – Korean Marinated Eggs (Soy Free, Gluten Free)

Last Updated on April 27, 2022 by Jean Choi 10 Comments

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Grab a copy of my cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

Mayak eggs (마약계란), or Korean marinated eggs, literally translates to “drug eggs” and it’s just so flavorful! The combination of savory, sweet, and spicy makes the soft boiled eggs so addicting.

Mayak eggs served over rice in a bowl

I have a new favorite Korean banchan, or side dish, to share with you, and I’m so excited! It’s called Mayak Gyeran (마약계란), which literally translates to “drug eggs” in Korean. And, my friends, the name holds up. The flavor combination of savory, spicy, and slightly sweet is just so wonderful and addicting.

Watch a Short Video of This Recipe

What are Mayak Eggs (or Mayak Gyeran)?

Mayak eggs are basically Korean soy marinated eggs. Eggs are soft boiled (or hard boiled, if you prefer), then marinated in a soy-honey sauce that’s filled with green onions, sesame seeds, and chili peppers. You serve these Korean eggs over rice, spooning the addicting sauce over the eggs and rice. I love breaking into the soft yolk and enjoy the wonderful flavor combination of everything!

Soy Free, Gluten Free Korean Marinated Eggs Recipe

This version of Mayak Gyeran is soy free and gluten free, but has the same addictive flavors and taste as the original recipe. Instead of using soy sauce, coconut aminos is used in the marinade and you can’t notice the difference at all. The rest of the recipe uses the same authentic ingredients, and you can even make this recipe paleo if you serve it over cauliflower rice.

marinating soft boiled eggs in soy-honey marinade

Ingredients in Soy Marinated Eggs

  • eggs: I used 6 large eggs, but 7 medium eggs will also work.
  • vinegar: Using vinegar in the boiling water helps the eggs peel easily. I highly recommend you don’t skip this ingredient!
  • coconut aminos: This is my favorite brand of coconut aminos I use.
  • honey: Adds a hint of sweetness to the marinade and eggs.
  • green onions 
  • garlic
  • chili peppers: I like to use a combination of red chili and green chili peppers. Any kind will work!
  • sea salt
  • toasted sesame seeds
Removing korean marinated eggs from marinade

How to Make Mayak Eggs

  1. Boil water in a saucepan or pot and add vinegar and sea salt.
  2. Add the eggs to the water, then simmer for 6 minutes for soft boiled eggs.
  3. Transfer to an ice bath and cool for 5 minutes. Peel the eggs carefully.
  4. In a bowl or container just large enough to fit the eggs, combine all ingredients for the marinade and stir together, making sure the honey is mixed in.
  5. Add the eggs to the marinade, then cover.
  6. Refrigerate and marinate for 8 hours to overnight.
  7. Serve the Mayak Eggs over a hot bowl of rice or cauliflower rice, spooning the sauce mixture over the eggs.
Korean marinated eggs served over rice

Frequently Asked Questions

How do I keep the eggs from cracking while boiling?

I recommend using room temperature eggs, and GENTLY lower the eggs into the pot of water using a ladle. Make sure to simmer the water instead of a rolling boil.

How do I serve Mayak Eggs?

The best way to serve Mayak Gyeran is to serve over rice or cauliflower, spooning extra sauce on top so the rice can soak it all up. You can garnish with more green onions, sesame seeds, and sliced chili peppers if you like, or even add a drizzle of sesame oil. It’s also delicious over ramen, kind of like ramen eggs!

How long do these soy marinated eggs last?

You can store in the marinade in the fridge for up to 7 days.

What can I do with leftover marinade?

I recommend not using leftover marinade to marinate another batch of eggs since the flavors won’t be the same and it may go bad. Instead, you can use it as stir fry sauce, or to flavor fish or other Asian dishes.

using a spoon to scoop up Mayak Gyeran dish

If you enjoyed this recipe, you might also like…

  • Kkakdugi – Korean Radish Kimchi (Paleo, Whole30, Keto, Vegan Option)
  • Fluffy Korean Steamed Eggs (Gyeran Jjim Recipe)
  • Korean Cucumber Salad (Oi Muchim Recipe)
  • Essential Ingredients for Korean Paleo Cooking
  • Korean Soondubu with Kimchi (Beef, Pork, or Vegan)
Mayak Eggs

Mayak Eggs – Korean Marinated Eggs (Soy Free, Gluten Free)

Mayak eggs (마약계란), or Korean marinated eggs, literally translates to "drug eggs" and it's just so flavorful! The combination of savory, sweet, and spicy makes the soft boiled eggs so addicting.
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Korean
Keyword: drug eggs, korean marinated eggs, mayak gyeran, soy marinated eggs
Prep Time: 5 minutes
Cook Time: 6 minutes
Marinating Time: 8 hours
Servings: 3 servings – 2 eggs each
Calories: 276kcal

Ingredients

  • 6 eggs
  • 1 tbsp vinegar
  • 1 tsp sea salt

Marinade

  • 3/4 cup coconut aminos
  • 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.
Nutrition Facts
Mayak Eggs – Korean Marinated Eggs (Soy Free, Gluten Free)
Amount Per Serving (3 servings)
Calories 276 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 327mg109%
Sodium 1874mg81%
Potassium 207mg6%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 18g20%
Protein 12g24%
Vitamin A 724IU14%
Vitamin C 4mg5%
Calcium 94mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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By Jean Choi | April 26, 2022

Comments

  1. Sarah says

    April 27, 2022 at 9:52 am

    Hi! This looks amazing, can’t wait to try. I can’t have sugar right now – would it ultimately really make a difference if I omit the honey?

    Reply
    • Jean Choi says

      April 27, 2022 at 1:02 pm

      You can omit. The sweet taste won’t be there so it’ll just be savory eggs – still delicious!

      Reply
    • Tatiana says

      April 28, 2022 at 12:29 pm

      You could do monk fruit instead or if your okay with dates a date paste.

      Reply
  2. K says

    April 28, 2022 at 9:55 am

    Can I ask what the purpose of the coconut aminos is? And if it would drastically change the resulting taste if it was omitted?

    Reply
    • Jean Choi says

      May 10, 2022 at 5:42 pm

      It’s a soy sauce substitute – so yes. It’s necessary. If you’d rather use soy sauce, just use 1/2 cup soy sauce and 1/2 water and omit the salt. The rest of the recipe can stay the same.

      Reply
  3. Sondi says

    May 7, 2022 at 10:25 am

    Do you serve the eggs cold (straight from the fridge) over the hot rice? Or do you take them out in advance so they are room temperature before serving?

    Reply
    • Jean Choi says

      May 10, 2022 at 5:43 pm

      Yes! You eat it cold. But you can get it to room temperature if you want.

      Reply
  4. Erika says

    June 7, 2022 at 3:29 am

    5 stars
    These are great. Easy to meal-prep for breakfasts. I cut down the honey, but they were still sweet-ish.

    Reply
  5. Laura says

    July 25, 2022 at 4:46 am

    Very yummy but felt a little too salty for my taste. Should I maybe omit the salt?

    Also, 3 of my 5 eggs cracked in the boiling water :/ so I’m wondering if they absorbed more of the marinade than intended this way.

    Reply
    • Jean Choi says

      July 25, 2022 at 7:37 am

      It’s intended to be eaten with rice so it’s supposed to be a bit salty, but you can just omit if it was too strong for you! I don’t believe the egg cracking would affect the flavor too much.

      Reply

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Welcome!

headshot of Jean Choi - blogger of What Great Grandma Ate I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
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  • NFNut Free
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