Mayak Gyeran Korean Marinated Eggs! In Korean, this dish means “drug eggs” because they are addicting and so delicious, you’ll be hooked and craving more!
After sharing my new favorite snack: hard boiled eggs with Dijon mustard, Kewpie Mayo and everything but the bagel seasoning, so many of you reached out or left a comment saying that you tried it and loved it. The tips also poured in on how everyone cooks and peels their eggs.
I know cooking your eggs in your instant pot yield eggs that are very easy to peel. You can also add a little vinegar and salt to the water when you are boiling your eggs and that helps as well. I’ve even seen people air fry their eggs to get hard boiled eggs. I haven’t tried that yet.
Because I know we all love eggs so much, which by the way have you made the egg sando or had egg salad on top of your air fried hash brown? It’s so good! Well, I’m back with another super easy and delicious egg recipe!
Mayak Gyeran: Korean Marinated Eggs
Mayak Gyeran! There are tons of recipes online and different ways to make these eggs. I think the hardest thing is finding the right sized container when you are soaking the eggs. If it’s too big, the eggs don’t sit well in enough soy liquid. If it’s too small, you can’t fit all 6 eggs in properly. Other than this and peeling your eggs, this recipe is super simple.
I wanted a little more heat, so I like to add some gochugaru. You can add as little or as much as you want. Hope you try this recipe! Let me know if you do!
Mayak Gyeran Korean Marinated Eggs
- container with tight-fitting lid
- 6 large eggs
- 1 cup soy sauce low sodium
- 1/4 cup water
- 1 tablespoon rice vinegar
- 1/2 teaspoon kosher salt
- 3 heaping tablespoons honey
- 3 cloves garlic minced
- 1 teaspoon gochugaru Korean red pepper flakes + more if desired
- 2 chili peppers diced
- 4 stalks green onions diced
- 1 tablespoon toasted sesame seeds + more for garnish if desired
- serve with rice and some gim
- sesame oil for garnish when serving
- Bring water to a boil in a pot, once boiling, turn down to a medium boil and carefully lower your eggs into the pot. Let boil for 6 to 7 minutes only. Prepare an ice bath (bowl with ice and cold water).
- While the eggs are boiling, prepare the soy mixture: pour everything from the soy sauce to the sesame seeds into your container* and whisk until combined.
- When the eggs are finished, immediately transfer to an ice bath. Let sit for 3 to 4 minutes and then peel carefully and place the eggs into the soy mixture. Close the container with a tight-fitting lid. You can move the container around so all of the eggs get coated in the sauce. Store in the refrigerator overnight, or up to 24 hours. Store overnight for best results.
- How to serve: Enjoy over white rice but honestly, these are great on their own as well. If eating with rice, if you want a hot dish, you can place the eggs on top of the rice and microwave for 1 minute. I highly recommend doing a light drizzle of sesame oil and soy sauce over the rice. Also, make sure you add the green onions and peppers from your container as garnish and more sesame seeds if desired. Serve with some gim. Enjoy!