Easy Korean Marinated Eggs (Mayak Gyeran)
Sweet, savory, and spicy, these soy-sauce-marinated eggs are packed with bold flavors and umami. Perfect for rice, noodles, or snacking, they’re easy to make and addictively delicious!
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.