Addictive Korean Mayak Quail Eggs (Marinated Eggs)
Looking for the perfect umami-packed snack? These Korean marinated quail eggs—aka Mayak Eggs—are sweet, salty, spicy, and totally addictive. “Mayak” means “drug” in Korean slang, a nod to just how impossible it is to stop eating these once you start.
This version uses quail eggs instead of the traditional chicken eggs, making them the ultimate bite-sized treat for rice bowls, lunch boxes, or your next Korean BBQ spread. So cook it already!
Why You’ll Love This Recipe
Bite-sized & beautiful: Quail eggs make these easier to serve and impressively elegant.
Umami bomb: A savory-sweet soy marinade makes each bite unforgettable.
Meal-prep ready: Make a batch ahead and enjoy them all week.
Ingredients
For the eggs:
24 quail eggs
1 tsp vinegar (for easier peeling)
For the marinade:
⅓ cup soy sauce
⅓ cup water
1½ tbsp sugar
1 tbsp honey
1 tbsp minced garlic
1 stalk green onion, finely chopped
1 small red chili pepper, chopped
1 small green chili pepper, chopped
1 tbsp toasted sesame seeds
1 tsp sesame oil
How to Make Mayak Quail Eggs
1. Boil the quail eggs: Bring a pot of water to a boil. Add 1 tsp vinegar and carefully add the quail eggs. Boil for 4 minutes, then immediately transfer to an ice water bath to cool.
2. Peel the eggs: Once cooled, gently tap and peel the quail eggs. Set aside.
3. Mix the marinade: In a bowl, whisk together soy sauce, water, sugar, honey, minced garlic, green onion, chili peppers, sesame seeds, and sesame oil.
4. Marinate the eggs: Place the peeled quail eggs in a container or jar. Pour the marinade over until fully submerged. Let sit in the refrigerator for at least 6 hours, preferably overnight.
Pro Tips:
Use regular sized eggs: This is the original way, and just as good.
Use a glass or non-reactive container - Soy sauce can stain or react with plastic—glass tupperware is best for marinating and storing.
Marinate overnight for full flavor - 6 hours is good, but 24 hours makes them deeply flavorful and rich with umami.
Spice control - Adjust the amount of chili based on your spice tolerance. Want it milder? Remove seeds or use fewer peppers.
Repurpose the marinade - After eating the eggs, use the leftover marinade as a drizzle for rice or noodles—don’t toss it!
Make it a meal - Serve Mayak eggs over warm rice with seaweed, kimchi, and sesame oil for a complete Korean comfort bowl.
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Kitchen Tools We Recommend
• FineDine Glass Meal Prep Containers (Set of 5) - Perfect for marinating and storing quail eggs without any flavor transfer. Buy on Amazon
• Norpro Stainless Steel Mini Tongs - Great for lifting out small quail eggs without breaking them. Buy on Amazon
• Cuisinart Stainless Steel Whisk Set - Durable whisks ideal for mixing soy-based marinades. Buy on Amazon
• Global 5-Inch Utility Knife - A razor-sharp Japanese knife perfect for chopping garlic, peppers, and green onions. Buy on Amazon
• Hiware 10-Pack Glass Mixing Bowls - Stackable and versatile bowls for ingredient prep. Buy on Amazon
• Korex Quail Egg Scissors - Specially designed for neatly cutting raw or soft-boiled quail eggs. Buy on Amazon
• Spring Chef Magnetic Measuring Spoons Set - Precisely measure soy sauce, sesame oil, and honey. Buy on Amazon
Ingredients We Recommend
• MW Polar Canned Quail Eggs (15 oz) - Convenient pre-cooked alternative—no boiling or peeling needed. Buy on Amazon
• Red Boat Premium Fish Sauce - Add a splash for extra umami depth in your marinade. Buy on Amazon
• Kikkoman Less Sodium Soy Sauce - A smooth, savory base for your Mayak egg marinade. Buy on Amazon
• Roland Toasted Sesame Seeds - Nutty and aromatic, perfect for finishing the marinade. Buy on Amazon
• Pure Sesame Oil by Kadoya - A small drizzle goes a long way for that signature Korean flavor. Buy on Amazon
• Mike’s Hot Honey (Infused with Chilies) - Sweet heat to balance the saltiness in the marinade. Buy on Amazon
• Huy Fong Sambal Oelek Chili Paste - If you want extra kick without slicing fresh chili. Buy on Amazon
• Iberia White Distilled Vinegar - Helps make quail eggs easier to peel. Buy on Amazon
• Fresh Quail Eggs (Farm Raised, 24 Count) - For those without a local Asian market. Ships chilled. Buy on Amazon
Insight on Mayak Eggs
Mayak Eggs, or “drug eggs” in Korean (마약계란), are a modern Korean banchan (side dish) that rose to popularity thanks to their addictive flavor—not any actual drugs! The term “mayak” (마약) is Korean slang for something so irresistible it’s as if you’re hooked.
Mayak eggs became popular through Seoul’s street food stalls and convenience stores, particularly near college campuses and busy lunch counters. Their signature appeal? A perfect soft-boiled egg soaked in a rich marinade of soy sauce, garlic, sesame, and chilis—sweet, salty, savory, and spicy all at once.
As Korean home cooking content exploded on YouTube and Instagram, mayak eggs became a viral food trend, with countless variations showing up in lunch boxes, rice bowls, and even as bar snacks.
FAQs
What does “Mayak” mean in Korean?
“Mayak” (마약) literally means “drug” in Korean slang. It’s used here to describe how addictive these eggs are—there are no actual drugs involved!
Can I use canned quail eggs instead of fresh?
Yes! Canned quail eggs are a convenient shortcut. Just rinse and pat dry before marinating—no boiling or peeling required.
How long do Mayak eggs last in the fridge?
They’ll stay fresh for up to 5 days when stored in an airtight container. In fact, the flavor deepens the longer they sit.
Can I make this with chicken eggs instead?
Absolutely. Use soft- or medium-boiled chicken eggs and follow the same marinade and soak time.
How spicy are Mayak eggs?
The spice level depends on how many chili peppers you use. You can reduce the heat by removing seeds or skipping the chili altogether.
Can I reuse the marinade?
Yes—but only once. Bring it to a quick boil, let it cool, then reuse. It also makes a delicious sauce for rice or noodles.
Can I eat them right away?
You can, but they taste best after 6–24 hours of marinating to soak up all the flavors.