Soy Marinated Egg Recipe Korean
Eggs are so addictive that you can’t eat just one. Yes, the literal translation of mayak gyeran is “drug eggs” because of how addictive they are! These are a great addition to your weekly meal prep list because they’re easy to make and keep in the fridge for about 5 days (IF they even last that long).
Mayak eggs are very similar to ramen eggs – they’re soft-boiled with a gooey, creamy yolk and marinated in a soy-based sauce. What makes these eggs a little different is the addition of some green onions, garlic, chili peppers, and sesame seeds, which add flavor and texture to the already delicious sauce. They’re also usually served chilled over hot rice instead of in broth-based ramen soup.
Also, I PROMISE you that I have a foolproof method of boiling the eggs and cracking them into pieces. I, like most of you, struggled with simple hard boiled eggs for a long time, but I assure you that I now get perfectly peeled hard boiled eggs, easily every time.
Some tips from the kitchen:
Adding salt and vinegar to the boiling water will help the eggs peel easier. The salt penetrates the shell and the acidity in the vinegar helps break down the shell. Adding baking soda will also help.
I put the eggs in the boiling water straight from the fridge. I feel like the initial shock from cold to hot helps the membrane not stick too much.
Dipping the hard-boiled eggs straight into the ice bath also helps them peel easier, similar to the thought process I mentioned in the last bullet point, but in reverse. The ice bath also prevents the eggs from cooking.
I used Gochugaru (Korean chili powder) in my recipe, but if you want something crunchier and more appealing, use red pepper instead!
If you can’t find corn syrup or need a substitute, rice syrup, sugar, or honey will also work. This is what I used.
These eggs will keep in the fridge for about 5 days.
Ingredients
- 6 eggs
- Salt as needed
Drop of vinegar
Seasoning:
- 1/4 cup water
- 1/2 cup soy sauce
- 1/3 cup corn syrup (substitute rice syrup, honey or sugar – sweetness will vary so start with 1/4 cup and add more to taste)
- 1/2 tbsp. sesame oil
- 2 green onions, chopped
- 3 cloves garlic, minced
- 1-2 Korean green chilies, chopped
- 2 tsp. gochugaru (Korean chili powder)
- 1 tbsp. toasted sesame seeds
Instructions for marinated eggs
Bring a pot of water to a boil, add a pinch of salt and a splash of vinegar. Drop eggs directly from the refrigerator and cook for 6 minutes.
Transfer eggs to an ice bath and cool completely.
Combine all the marinade ingredients in a large bowl (make sure you choose a bowl large enough to fit the eggs!)
Peel the eggs and gently add them to the marinade. Chill them in the fridge for at least 2-3 hours or overnight for best results.
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