Korean Marinated Eggs – Mayak Gyeran
A delicious recipe for Korean-style marinated eggs with incredible flavor.
Equipment
- saucepan
- airtight container
- mixing bowl
- ice bath
Ingredients
Eggs and Marinade
- 6 pieces eggs at room temperature
- 2 teaspoons salt
- 1 tablespoon white vinegar
- 120 ml light soy sauce
- 120 ml water
- 120 ml rice syrup substitute with corn syrup or honey
- 3 cloves garlic chopped
- 4 pieces green onions chopped
- 1 piece green chili pepper chopped, optional
- 1 piece red chili pepper chopped, optional
- 1 tablespoon white sesame seeds
To Serve
- cooked rice
- sesame oil
To Peel the Eggs
- 1 bowl ice water bath
Instructions
Cooking Steps
- Bring enough water to cover 6 eggs to a boil in a saucepan.
- Add salt and vinegar to the water.
- Bring the water to a boil and carefully add the eggs.
- Cook the eggs for 6 minutes for a runny yolk or up to 10 minutes for hard-boiled eggs.
- When the cooking time is over, transfer the eggs from the saucepan to an ice water bath.
- Let the eggs cool completely.
- Meanwhile, prepare the marinade: Mix soy sauce, water, and rice syrup until well combined.
- Add garlic, green onions, chili peppers, and sesame seeds, then mix.
- Carefully peel the eggs to avoid damaging them, then place them in an airtight container.
- Pour the sauce mixture over the eggs, cover, and refrigerate for at least 6 hours or overnight before serving.
- Serve with hot rice, some marinade, and a drizzle of sesame oil.
Notes
Keeps for 5 to 7 days in the fridge.
Nutrition
Serving: 1eggCalories: 467kcalCarbohydrates: 17gProtein: 13gFat: 36gSaturated Fat: 6gCholesterol: 370mgSodium: 820mgPotassium: 70mgFiber: 1gVitamin A: 500IUCalcium: 50mgIron: 2mg
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