Korean Soy Marinated Eggs (Mayak Gyeran)

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• Step 1

  To cook the eggs, bring a pot of water to a rolling boil. Gently lower the room temperature eggs into the boiling water and cook for 6-7 minutes for a jammy yolk. Adjust the time for a firmer yolk if you prefer.

  • 6 eggs (300 g)
• Step 2

  While the eggs are boiling, prepare an ice bath by filling a large bowl with cold water and ice. Once the eggs are done cooking, immediately transfer them to the ice bath. This stops the cooking process. Let them cool completely for at least 10 minutes before peeling.
• Step 3

  In a separate glass container or jar, combine the soy sauce, water, honey (or rice syrup), diced yellow onion, sliced green onion, minced garlic, and sliced chili peppers. Stir well until the honey is fully dissolved.

  • 1/2 cup soy sauce (120 g)
  • 1/2 cup water (120 g)
  • 2 tbsp honey (42 g)
    (or rice syrup or sugar)
  • 1/4 yellow onion, finely diced (75 g)
  • 1 stalk green onion, chopped (15 g)
  • 1 clove garlic, grated or minced (3 g)
  • 1 red chili pepper, thinly sliced (3 g)
    (optional)
  • 1 green chili pepper, thinly sliced (3 g)
    (optional)
• Step 4

  Carefully peel the cooled eggs and place them gently into the marinade. Stir in the toasted sesame seeds and sesame oil. Ensure the eggs are fully submerged. If they float, you can place a small piece of paper towel on top to keep them covered in the marinade.

  • 1 tbsp sesame seed (9 g)
  • 1 tbsp sesame oil (15 g)
• Step 5

  Cover the container and refrigerate for at least 6-8 hours, or overnight for the best results. The longer they marinate, the more flavorful they will become.