Korean Marinated Eggs
Mayak Gyeran (마약계란)
Servings: 6 eggs
Calories: -387kcal
Ingredients
For the Eggs:
- 6 large eggs
- Water for boiling
- Ice for ice bath
For the Marinade:
- ½ cup soy sauce
- ½ cup water
- 2 tbsp mirin
- 2 tbsp sugar
- 3 cloves garlic minced
- 2 green onion(s) finely chopped
- 1 tbsp sesame oil
- 1 tsp korean red pepper flakes (gochugaru) optional
- 1 tbsp sesame seeds
For Serving:
- green onion(s)
- Sesame seeds
- Steamed rice optional
Instructions
Boil Eggs:
- Bring water to gentle boil
- Add eggs straight from refrigerator
- Cook exactly 6.5 minutes
- Prepare ice bath while cooking
Ice Bath:
- Remove eggs immediately
- Place in ice bath
- Cool completely (5 minutes)
- Peel carefully
Make Marinade:
- Combine all marinade ingredients
- Stir until sugar dissolves
- Let sit 5 minutes for flavors to meld
Marinate:
- Place peeled eggs in marinade
- Minimum 2 hours, best overnight
- Turn occasionally if not fully submerged
To Serve:
- Slice or serve whole
- Garnish with green onions and sesame seeds.
Notes
Recipe Tips
- Use eggs straight from fridge
- Time cooking precisely
- Peel under running water
- Make extra marinade
- Keep eggs submerged
- Don't marinate more than 24 hours
Serving Suggestions
Serve with:
- Steamed rice
- Ramen or noodles
- As banchan
- In lunch boxes
- On rice bowls
- As protein snack
Variations
- Spicy version
- Tea-stained eggs
- Different marinades
- Shorter/longer cook time
- Add ginger
- Include other aromatics
Storage
- Keeps 3-4 days refrigerated
- Store in marinade
- Don't freeze
- Best within first 24 hours
- Keep refrigerated
- Can reuse marinade once
Nutrition
Calories: -387kcal | Carbohydrates: 3g | Protein: 7g | Fat: 5g | Cholesterol: 167mg | Sodium: 312mg
