{"id":28112,"title":"Korean Marinated Eggs – Mayak Gyeran","modified":"2025-02-06T10:07:17+01:00","plain":"A delicious recipe for Korean-style marinated eggs. Soft and incredibly flavorful \n\n\n\nIs it a side dish? A delicious topping for ramen? A late-night meal? A banchan?    \n\n\n\nThese eggs are ALL of that at once. Well, I'm exaggerating a bit, but it's hard to find a more versatile dish. You can prepare it in advance without any hassle, it keeps for a while, and the marinade serves as a delicious sauce. Seriously, on rice it's simply killer   \n\n\n\nTheir Japanese cousin, ajitsuke tamago, is much more understated\n\n\n\nWhat are mayak eggs?\n\n\n\nMayak gyeran, or soy sauce marinated eggs, are one of the many banchan (side dishes) in Korean cuisine. The word \"gyeran\" means \"egg\" in Korean.  \n\n\n\nAs for \"mayak\", it literally translates to \"drug\"; and before you ask, no, these eggs are not infused with illicit substances! \n\n\n\nIn fact, it's common in Korea to attach the word \"mayak\" to a dish when it's simply irresistible. A bit like my fried rice (high risk of addiction) \n\n\n\nMy famous fried rice\n\n\n\nMayak gyeran are made of cooked eggs (usually soft-boiled), peeled, then immersed in a mixture of soy sauce, vinegar, sugar, sesame seeds, and powerful aromatics like gochugaru (Korean red chili powder), garlic, fresh chilies, and green onions. \n\n\n\nAfter a few hours in this flavorful marinade, the eggs come out salty, rich, and tangy, with a wonderfully creamy yolk. You can place them on a bed of steaming white rice, serve them as banchan, or snack on one as a treat.  \n\n\n\nThe main ingredients of Korean marinated eggs\n\n\n\nLight soy sauce: If you're new to my site, know that behind this unusual name is simply the ordinary salty soy sauce found everywhere\n\n\n\nRice syrup: This or corn syrup is ideal, but honey will also work perfectly. Basically, you just need liquid sweetness \n\n\n\nSesame oil: Used as a finishing touch when eating, it's killer\n\n\n\n\n\n\tKorean Marinated Eggs - Mayak Gyeran\n\t\t\n\t\tA delicious recipe for Korean-style marinated eggs. Soft and incredibly flavorful \t\n\t\n\t\t\t\n\t\n\t\t6 eggs (at room temperature)2 teaspoons salt1 tablespoon of white vinegar120 ml light soy sauce120 ml water120 ml of rice syrup (substitute with corn syrup or honey)3 cloves garlic (chopped)4 green onions (chopped)1 green chili pepper (chopped, optional)1 red chili pepper (chopped, optional)1 tablespoon of white sesame seedsTo serveCooked riceSesame oilTo peel the eggs1 ice water bath\t\n\t\n\t\tBring 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 (5 minutes if your stove is powerful) or up to 10 minutes for hard-boiled eggs (8 minutes if your stove is powerful).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.\t\n\t\n\t\tKeeps for 5 to 7 days in the fridge.\n\t\n\t\n\t\tMain courseKoreanHuile de s\u00e9same, Oeufs, Sauce soja light\t\n\n\n\n\n\nCulinary sources\n\n\n\nI've adapted the recipe here from the Seonk Young Longest blog, I really recommend it if you're looking for nice sources of Korean recipes","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28112","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=28112"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/28112\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/28086"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=28112"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=28112"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=28112"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}