Korean Marinated Eggs - Mayak Gyeran

A delicious recipe for Korean-style marinated eggs. Soft and incredibly flavorful

5/5 (4)

Prep Time: 10

Cook Time: 8

Total Time: 18

Course: Main course

Cuisine: Korean

Servings: people

Calories: 467kcal

Bring enough water to cover 6 eggs to a boil in a saucepan.
Add salt and vinegar to the water.
2 teaspoons salt, 1 tablespoon of white vinegar
Bring the water to a boil and carefully add the eggs.
6 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.
1 ice water bath
Let the eggs cool completely.
Meanwhile, prepare the marinade: Mix soy sauce, water, and rice syrup until well combined.
120 ml light soy sauce, 120 ml water, 120 ml of rice syrup
Add garlic, green onions, chili peppers, and sesame seeds, then mix.
3 cloves garlic, 4 green onions, 1 green chili pepper, 1 red chili pepper, 1 tablespoon of white sesame seeds
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.
Cooked rice, Sesame oil

Keeps for 5 to 7 days in the fridge.

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