Let's Make Some Mayak Gyeran

A close-up of a bowl of udon noodles in broth, garnished with finely chopped green onions. Two marinated soft-boiled eggs (mayak gyeran) are halved, revealing their jammy, deep orange yolks. A pair of wooden chopsticks rests on the noodles, and a spoon is partially visible in the background.

I’m a massive foodie, and I love exploring different cuisines. When it comes to Korean cuisine, it holds a special place in my heart. From kimchi to bibimbap, there are so many incredible dishes to try, but one of my absolute favourites is 마약계란 (Mayak Gyeran)—soft-boiled eggs marinated in a sweet, salty, and savoury soy sauce-based brine. As the eggs soak up the marinade, they become incredibly flavourful, achieving a perfect balance of umami, sweetness, and a hint of spice. It’s no wonder they’re called “drug eggs”. Once you try them, you won’t be able to stop! Not only are they extremely delicious, but they’re also incredibly easy to make!

Origins

While the exact origins of Mayak Gyeran aren’t clear, they’re said to have gained popularity in Gwangjang Market (광장시장), one of Seoul’s oldest and most famous street food spots. The name “Mayak” (마약) means “narcotic” or “drug” in Korean, but don’t worry, it’s just a fun way to describe how addictive these eggs really are! Some people also call them Egg Jang (Gyeran-jang), and who knows, maybe that name will eventually stick.

It’s believed that marinated eggs actually evolved from Jang-jorim (장조림), a traditional Korean side dish where beef is braised in a soy marinade with eggs and served cold. At some point, someone left out the beef, and this is how Mayak Eggs were born!

Recipe

As I love making and eating them so much, I decided to mix things up a bit in my blog to share my recipe for making this irresistible Korean side dish. Trust me, once you try it, you’ll be hooked!

Mayak Gyeran is usually served as a 반찬 (banchan, side dish), but it’s also a great snack or a tasty topping for rice bowls. I love adding them to ramen dishes too. They look incredibly appealing when cut in half, showing off their golden, marinated centers.

Ingredients

Eggs – 6
Soy sauce – 2/3 cup (~160 millilitres)
Water – 1/3 cup (~80 millilitres) (1:3 soy sauce-to-water ratio)
Honey – 1/4 cup (~85 grams)
Mirin – 2 tablespoons
Garlic – 2 cloves, minced
Onion powder – 1 tablespoon
Sesame oil – 1 tablespoon
Sesame seeds – 2 teaspoons
Chives or green onions – finely chopped, as much as you like (you can never have too much! 😆)
Chilli flakes or 고추장 (gochujang) – 1 teaspoon (for a bit of kick)

Instructions:

Boil the Eggs: Bring a pot of water to a boil and carefully add the eggs. I boil them for about 8 minutes until the yolks are slightly soft but not too runny (see the picture). Once done, transfer the eggs to an ice bath to cool, then peel them.
Prepare the Marinade: In a bowl, add all the ingredients and mix well.
Marinate the Eggs: Place the peeled eggs in an airtight container and pour the marinade over them. Make sure the eggs are fully submerged. Cover and refrigerate overnight to allow the eggs to soak up the marinade.
Serve: When ready to serve, cut the eggs in half and drizzle with extra marinade. Garnish with additional sesame seeds or green onions, if desired.

So, what are you waiting for? Whip up a batch of these addictive eggs and experience the irresistible allure of 마약계란 for yourself!

I hope you enjoy these delicious Mayak Gyeran. 맛있게 드세요! Let me know how they turn out!