Description
Korean Marinated Eggs, known as Mayak Gyeran, are soft-boiled eggs soaked in a flavorful soy-based marinade. Perfect as a side dish or topping over rice, noodles, or toast, these eggs combine savory, slightly sweet, and umami-packed flavors enhanced by garlic, sesame oil, and chili for a subtle kick.
Ingredients
Scale
Eggs
- 6 large eggs
Marinade
- 1/2 cup soy sauce (low sodium preferred)
- 1/2 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 green onion, finely chopped
- 1 small red chili, thinly sliced (optional)
- 1 small green chili, thinly sliced (optional)
- 1 tablespoon toasted sesame seeds
Instructions
- Boil Eggs: Bring a pot of water to a gentle boil and carefully add the eggs. Boil exactly 6 minutes and 30 seconds to achieve soft-boiled yolks.
- Ice Bath: Prepare an ice bath while eggs cook. Once cooking time is complete, transfer eggs immediately to the ice bath and let cool for 5–10 minutes.
- Peel Eggs: Gently peel the cooled eggs and set aside, taking care to keep the white intact.
- Make Marinade: In a medium bowl or container, whisk together soy sauce, water, rice vinegar, sesame oil, and honey until well combined. Stir in minced garlic, chopped green onion, chili slices if using, and toasted sesame seeds.
- Marinate Eggs: Place peeled eggs into the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours, preferably overnight, to maximize flavor absorption.
- Serve: Serve the marinated eggs cold or at room temperature as a side dish or over rice, noodles, or toast for a delicious Korean-inspired treat.
Notes
- Use low-sodium soy sauce to prevent eggs from becoming too salty.
- Keeping chili seeds in will increase the spiciness if desired.
- These marinated eggs keep well refrigerated for up to 4 days.
