If you’ve ever found yourself scrolling through food videos and stopping at those glossy, soy-sauce-marinated eggs with vibrant chilies and scallions, you’re not alone. Korean marinated eggs, or Mayak Gyeran, have taken the food world by storm—and for good reason!
Translated as “drug eggs” (don’t worry, the name refers to their addictive flavor), these eggs are sweet, savory, spicy, and packed with umami. They’re perfect as a topping for rice, noodles, or even as a snack straight out of the fridge. The best part? This Easy Korean Marinated Eggs (Mayak Gyeran) recipe is so simple, you’ll wonder why you haven’t made them sooner.
Let’s dive into how you can whip up this flavorful dish in your own kitchen.
Why You’ll Love This Recipe
- Quick Prep: The marinade for Korean marinated eggs comes together in minutes using pantry staples.
- Customizable: Adjust the spice level, sweetness, or aromatics to suit your taste.
- Versatile: Enjoy these eggs as a topping, side dish, or snack. They pair well with rice bowls, ramen, or even on toast.
Tips for Perfect Jammy Eggs:
- After peeling, rinse the eggs to remove any small shell fragments for a smooth finish.
- Use eggs that are a few days old; they’re easier to peel than fresh ones.
- Gently poke a small hole at the bottom of each egg using a thumbtack to minimize cracking during boiling.
- Stir the water gently for the first minute of boiling to center the yolks.
How long do Korean marinated eggs last?
Stored in an airtight container in the fridge, they’ll stay fresh for up to 5 days. The longer they marinate, the more flavorful they become!
Can I use other types of vinegar?
Absolutely! If you don’t have seasoned rice vinegar, regular rice vinegar or even apple cider vinegar will work for these Korean marinated eggs. Just adjust the sweetness to your liking.
What can I serve with Mayak Gyeran?
These eggs are incredibly versatile. Pair them with:
- A bowl of steamed white rice
- Spicy ramen or udon noodles
- Kimchi and other Korean side dishes
Pro Tips for Perfect Mayak Gyeran
- Don’t Overcook the Eggs: Soft-boiled eggs are the star of this recipe, so keep an eye on your timer!
- Get Creative: Add a splash of mirin or a touch of gochujang to the marinade for extra depth.
- Use Fresh Aromatics: Fresh garlic, scallions, and chilies make all the difference in flavor.
Storage Tips
- Refrigeration: Store the marinated eggs in an airtight container in the fridge. Ensure they are fully submerged in the marinade to keep them flavorful and moist.
- Shelf Life: These eggs will stay fresh for up to 5 days. The longer they sit in the marinade, the more intense the flavors become.
- Freezing: While not recommended for the best texture, you can freeze the marinade separately and use it to make a fresh batch of eggs later.
This Easy Korean Marinated Eggs (Mayak Gyeran) recipe is a surefire way to elevate your meals with minimal effort. Whether you’re a fan of bold, spicy flavors or just love a perfectly cooked egg, this dish will quickly become a staple in your kitchen. You can watch the video on instagram.
Easy Korean Marinated Eggs (Mayak Gyeran)
Equipment
- 1 Strainer
- 1 Small pot
Ingredients
- 6 large eggs boiled for 6-7 minutes
- ½ cup soy sauce
- 2 tbsp sesame oil
- ⅓ cup seasoned rice vinegar
- ½ cup water
- 1 green chili, thinly sliced like Serrano or Thai chillies
- 2 red chilies, thinly sliced Korean or Thai chillies
- 5 scallions, finely chopped
- 1 whole head of garlic finely chopped
- 2 tbsp hot honey
Instructions
- Bring a pot of water to a boil and carefully add your eggs. For soft-boiled eggs with a jammy yolk, cook for 6–7 minutes. If you prefer firmer yolks, aim for 8–9 minutes. Once cooked, transfer the eggs to an ice bath to stop the cooking process. Let them cool completely before peeling.
- While the eggs cool, prepare the marinade. In a bowl, combine ½ cup soy sauce, 2 tbsp sesame oil, 1/2 cup water, ⅓ cup seasoned rice vinegar, ½ cup water, 2 tbsp hot honey, 1 tbsp sesame seeds and whisk until everything is well mixed.
- Peel the eggs carefully and avoid breaking them. Place the eggs in a container and pour the marinade over them, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, but overnight is best for maximum flavor.
- But if you can't wait that long you can eat them just after 30 minutes in the marinade.
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