Mayak Gyeran (마약 계란)
Mayak Gyeran (마약 계란)
Ingredients
For the Eggs
- 8 large eggs
- 4 cups ice, for ice bath
- 4 cups water, for ice bath
For the Marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon gochugaru
- 2 cloves garlic, minced
- 2 green chilies, chopped (e.g., serrano or jalapeño)
- 2 stalks spring onion, chopped
- 1/4 cup yellow onion, finely chopped
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame seeds
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully place the eggs into the boiling water and boil for exactly 7 minutes for a jammy yolk.
⏱️ 7 min
- 2
While the eggs are boiling, prepare an ice bath by combining 4 cups of ice and 4 cups of cold water in a medium bowl.
⏱️ 2 min
- 3
Immediately after 7 minutes, transfer the boiled eggs from the boiling water straight into the prepared ice bath. Let them cool completely for at least 5 minutes.
⏱️ 5 min
- 4
Once cooled, carefully peel the eggs under cold running water or in the ice bath to help remove the shells easily. Set the peeled eggs aside.
⏱️ 3 min
- 5
In a glass jar or an airtight container, combine all the marinade ingredients: soy sauce, water, gochugaru, minced garlic, chopped green chilies, chopped spring onion, finely chopped yellow onion, rice vinegar, honey, and sesame seeds.
⏱️ 3 min
- 6
Stir all the marinade ingredients together thoroughly until well combined and the honey is dissolved.
⏱️ 1 min
- 7
Gently place the peeled eggs into the prepared marinade in the glass jar, ensuring they are fully submerged. If needed, gently rotate the jar to coat all eggs.
⏱️ 1 min
- 8
Close the jar with a lid and refrigerate for at least 24 hours to allow the flavors to meld and the eggs to marinate properly.
⏱️ 1440 min
- 9
Once marinated, the Mayak Gyeran are ready to be enjoyed. Serve them whole with rice, chop them up and add them to salads, or put them on toast. Store any leftover eggs in the marinade in the refrigerator for up to 3-4 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mayak Gyeran (마약 계란)
For the Eggs
- 8 large eggs
- 4 cups ice, for ice bath
- 4 cups water, for ice bath
For the Marinade
- 1/2 cup soy sauce
- 1/2 cup water
- 1 tablespoon gochugaru
- 2 cloves garlic, minced
- 2 green chilies, chopped (e.g., serrano or jalapeño)
- 2 stalks spring onion, chopped
- 1/4 cup yellow onion, finely chopped
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame seeds
Instructions
- 1
Bring a pot of water to a rolling boil. Carefully place the eggs into the boiling water and boil for exactly 7 minutes for a jammy yolk.
⏱️ 7 min - 2
While the eggs are boiling, prepare an ice bath by combining 4 cups of ice and 4 cups of cold water in a medium bowl.
⏱️ 2 min - 3
Immediately after 7 minutes, transfer the boiled eggs from the boiling water straight into the prepared ice bath. Let them cool completely for at least 5 minutes.
⏱️ 5 min - 4
Once cooled, carefully peel the eggs under cold running water or in the ice bath to help remove the shells easily. Set the peeled eggs aside.
⏱️ 3 min - 5
In a glass jar or an airtight container, combine all the marinade ingredients: soy sauce, water, gochugaru, minced garlic, chopped green chilies, chopped spring onion, finely chopped yellow onion, rice vinegar, honey, and sesame seeds.
⏱️ 3 min - 6
Stir all the marinade ingredients together thoroughly until well combined and the honey is dissolved.
⏱️ 1 min - 7
Gently place the peeled eggs into the prepared marinade in the glass jar, ensuring they are fully submerged. If needed, gently rotate the jar to coat all eggs.
⏱️ 1 min - 8
Close the jar with a lid and refrigerate for at least 24 hours to allow the flavors to meld and the eggs to marinate properly.
⏱️ 1440 min - 9
Once marinated, the Mayak Gyeran are ready to be enjoyed. Serve them whole with rice, chop them up and add them to salads, or put them on toast. Store any leftover eggs in the marinade in the refrigerator for up to 3-4 days.
⏱️ 1 min