Description
Korean Marinated Eggs, also known as Mayak Gyeran, are a savory and flavorful snack featuring soft-boiled eggs marinated in a rich soy-based sauce with garlic, chili, and sesame. These eggs are perfect as a quick snack or as a delicious topping for rice and ramen, offering a perfect balance of salty, tangy, and slightly spicy flavors.
Ingredients
Scale
Eggs
- 6 large eggs
Marinade
- ½ cup soy sauce
- ½ cup water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 green onion, thinly sliced
- 1 red chili, thinly sliced
- 1 green chili, thinly sliced
- 1 tbsp sesame seeds
Instructions
- Boil the eggs: Bring a pot of water to a rolling boil. Gently lower the eggs into the boiling water and cook for 6 to 7 minutes to achieve soft-boiled eggs with jammy centers.
- Cool and peel: Immediately transfer the cooked eggs to an ice bath to stop cooking and cool completely. Once cooled, carefully peel the eggs without breaking the soft yolks.
- Prepare the marinade: In a bowl, combine soy sauce, water, rice vinegar, sugar, sesame oil, minced garlic, thinly sliced green onion, red chili, green chili, and sesame seeds. Mix well to create a flavorful marinade.
- Marinate the eggs: Place the peeled eggs in a container and pour the marinade over them, ensuring the eggs are fully submerged. Cover the container with a lid or plastic wrap.
- Refrigerate: Refrigerate the eggs in the marinade for at least 6 hours, preferably overnight, to allow the flavors to deeply infuse into the eggs.
- Serve: Serve the marinated eggs cold or at room temperature as a savory snack, or use them as a flavorful topping for steamed rice or ramen dishes.
Notes
- Adjust the spice level by using milder peppers or omitting the chilies if you prefer less heat.
- The eggs can be stored in the marinade in the refrigerator for up to 3 to 4 days.
- These eggs are best served with freshly steamed rice or added as a garnish for ramen to enhance flavor and texture.
