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.
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.
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
How to Make Mayak Eggs
- Boil water in a saucepan or pot and add vinegar and sea salt.
- Add the eggs to the water, then simmer for 6 minutes for soft boiled eggs.
- Transfer to an ice bath and cool for 5 minutes. Peel the eggs carefully.
- 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.
- Add the eggs to the marinade, then cover.
- Refrigerate and marinate for 8 hours to overnight.
- Serve the Mayak Eggs over a hot bowl of rice or cauliflower rice, spooning the sauce mixture over the eggs.
Frequently Asked Questions
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.
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!
You can store in the marinade in the fridge for up to 7 days.
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.
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 – Korean Marinated Eggs (Soy Free, Gluten Free)
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.
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?
You can omit. The sweet taste won’t be there so it’ll just be savory eggs – still delicious!
You could do monk fruit instead or if your okay with dates a date paste.
Can I ask what the purpose of the coconut aminos is? And if it would drastically change the resulting taste if it was omitted?
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.
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?
Yes! You eat it cold. But you can get it to room temperature if you want.
These are great. Easy to meal-prep for breakfasts. I cut down the honey, but they were still sweet-ish.
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.
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.