Mayak Eggs (Korean Marinated Eggs with Soy-Free Twist)

5 from 4 votes

Mayak Eggs (Korean Marinated Eggs with Soy-Free Twist)

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.

Prep Time5

Cook Time6

Marinating Time8

Total Time8 11

Course: Main Course, Side Dish

Cuisine: Korean

Keyword: drug eggs, korean marinated eggs, mayak eggs, mayak gyeran, soy sauce eggs

Servings: servings - 2 eggs each

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.

Video

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