Mayak Gyeran

Soy Marinated Eggs (Mayak Gyeran) are a quick, flavorful Korean banchan—a side dish meant to be enjoyed with rice. They’re incredibly easy to make and a delicious introduction to classic Korean flavors.

The base of this dish is soy sauce (ganjang, 간장), one of the three essential Korean cooking staples. The other two are fermented soybean paste (doenjang, 된장) and fermented red pepper paste (gochujang, 고추장). Aromatics like garlic and scallions give the marinade its signature depth, while Korean red pepper flakes add a mild, floral heat that’s almost sweet—perfect if you’re new to Korean cuisine.

In combination with these flavors, mayak gyeran, or “drug eggs,” truly live up to the hype. While some recipes call for sugar, I prefer honey for a subtle, balanced sweetness that complements the savory marinade perfectly!

Mayak Gyeran (4 servings):

• 12 quail eggs
• 1 cup soy sauce
• Good splash of apple cider vinegar or rice vinegar, about 2 TBSP
• 1-2 TBSPs honey
• Fat pinch of gochugaru (Korean red pepper flakes)
• Fat pinch of sesame seeds
• 2 scallions sliced
• 2 cloves of garlic minced
• 1/4 cup water

Make the marinade. Combine the soy sauce, vinegar, honey, red pepper flakes, sesame seeds, scallion, and garlic. Add 1/4 cup of water and taste to adjust. It should be salty sweet and tangy.

Prep the eggs. Bring quail eggs to room temp (I let them hang out in a bowl with warm water). Bring a pot of water to a relaxed boil and drop in eggs. Cook for 2 minutes and immediately drop into ice bath. Peel eggs and nestle into marinade. Refrigerate for at least 2 hours. Eat within 2-3 days although they won’t last that long because they’ll be gone (in your belly). Enjoy!

You can also use regular chicken eggs. For the perfect soft boil, place eggs in boiling water for 7 minutes and immediately transfer to an ice bath. Peel, marinate, and enjoy after 1-2 days! Enjoy within a week.