Korean Marinated Eggs (Mayak Gyeran)
Prepare savory, umami-rich Korean marinated eggs, perfect for topping rice bowls, ramen, or eating as a snack.
- Prep Time: 15 min
- Cook Time: 7 min
- Total Time: 6 hours 22 min
- Yield: 6 servings
- Category: Side Dish
- Method: Marinating
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 small green chili, sliced (optional)
- 1 teaspoon sesame seeds
Instructions
- Bring a pot of water to a rolling boil. Gently lower the eggs into the water. Boil for exactly 6 minutes and 30 seconds for a jammy yolk.
- Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool completely, about 10 minutes.
- Peel the cooled eggs carefully.
- In a medium bowl or zip-top bag, whisk together the soy sauce, water, rice vinegar, sugar, sesame oil, minced garlic, and sliced chili until the sugar dissolves.
- Place the peeled eggs into the marinade mixture. Ensure they are fully submerged.
- Cover the container and refrigerate for at least 6 hours, or preferably overnight, turning the eggs occasionally.
- Remove the eggs from the marinade before serving. Sprinkle with sesame seeds.
Notes
- For easier peeling, use eggs that are about one week old rather than very fresh eggs.
- You can adjust the sugar and chili based on your taste preference.
- Store leftover marinated eggs in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 egg
- Calories: 95
- Sugar: 2
- Sodium: 450
- Fat: 5
- Saturated Fat: 1.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 6
- Cholesterol: 185