Mayak Gyeran (Korean Marinated Eggs)
Mayak Gyeran (Korean Marinated Eggs)
Ingredients
For the Eggs
- 6 eggs
For the Marinade
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 tablespoon granulated sugar
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1/2 yellow onion, chopped
- 1/2 red chili, chopped
- 1 green onion, chopped
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully place the 6 eggs into the boiling water and boil for 6 1/2 minutes to achieve a perfect soft-boiled egg consistency.
⏱️ 7 min
- 2
While the eggs are boiling, prepare an ice bath by filling a medium bowl with ice and cold water.
⏱️ 1 min
- 3
Once the eggs have boiled for 6 1/2 minutes, immediately transfer them from the boiling water to the prepared ice bath using a slotted spoon. Let them sit in the ice bath for 5 minutes to stop the cooking process.
⏱️ 5 min
- 4
After cooling in the ice bath, carefully peel the eggs. The cold water helps to make them easier to peel.
⏱️ 2 min
- 5
Finely chop the 1/2 yellow onion into small pieces.
⏱️ 1 min
- 6
Finely chop the 1/2 red chili into small pieces. Remove seeds for less heat, if desired.
⏱️ 1 min
- 7
Finely chop the 1 green onion into small pieces.
⏱️ 1 min
- 8
In a medium bowl, combine the soy sauce, water, granulated sugar, mirin, rice vinegar, sesame oil, and sesame seeds. Add the chopped onion, red chili, and green onion to the sauce mixture. Mix all the ingredients thoroughly until well combined.
⏱️ 2 min
- 9
Place the peeled soft-boiled eggs into a container or a resealable bag. Pour the prepared marinade over the eggs, ensuring they are fully submerged. If not fully submerged, gently rotate the container occasionally or use a smaller container.
⏱️ 1 min
- 10
Marinate the eggs in the refrigerator for at least 6 hours, or preferably overnight, to allow the flavors to fully develop.
⏱️ 360 min
- 11
Serve the marinated eggs as desired. They are excellent with steamed rice, chopped and added to salads, or placed on toast.
Kitchen Tools
Nutrition Facts (per serving)
Mayak Gyeran (Korean Marinated Eggs)
For the Eggs
- 6 eggs
For the Marinade
- 3 tablespoons soy sauce
- 3 tablespoons water
- 1 tablespoon granulated sugar
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1/2 yellow onion, chopped
- 1/2 red chili, chopped
- 1 green onion, chopped
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully place the 6 eggs into the boiling water and boil for 6 1/2 minutes to achieve a perfect soft-boiled egg consistency.
⏱️ 7 min - 2
While the eggs are boiling, prepare an ice bath by filling a medium bowl with ice and cold water.
⏱️ 1 min - 3
Once the eggs have boiled for 6 1/2 minutes, immediately transfer them from the boiling water to the prepared ice bath using a slotted spoon. Let them sit in the ice bath for 5 minutes to stop the cooking process.
⏱️ 5 min - 4
After cooling in the ice bath, carefully peel the eggs. The cold water helps to make them easier to peel.
⏱️ 2 min - 5
Finely chop the 1/2 yellow onion into small pieces.
⏱️ 1 min - 6
Finely chop the 1/2 red chili into small pieces. Remove seeds for less heat, if desired.
⏱️ 1 min - 7
Finely chop the 1 green onion into small pieces.
⏱️ 1 min - 8
In a medium bowl, combine the soy sauce, water, granulated sugar, mirin, rice vinegar, sesame oil, and sesame seeds. Add the chopped onion, red chili, and green onion to the sauce mixture. Mix all the ingredients thoroughly until well combined.
⏱️ 2 min - 9
Place the peeled soft-boiled eggs into a container or a resealable bag. Pour the prepared marinade over the eggs, ensuring they are fully submerged. If not fully submerged, gently rotate the container occasionally or use a smaller container.
⏱️ 1 min - 10
Marinate the eggs in the refrigerator for at least 6 hours, or preferably overnight, to allow the flavors to fully develop.
⏱️ 360 min - 11
Serve the marinated eggs as desired. They are excellent with steamed rice, chopped and added to salads, or placed on toast.