Korean Soy Marinated Eggs (Mayak Gyeran)

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• Step 1

  Boil water in a pot and gently lower the eggs into the water. Boil for exactly 7 minutes for a soft, jammy yolk. Meanwhile, prepare an ice bath on the side.
• Step 2

  After 7 minutes, transfer the eggs to the ice bath to stop the cooking process. Peel them and set them aside in a container.
• Step 3

  In a separate mixing bowl, combine soy sauce, water, sugar, sesame oil, green onion, red chili pepper, garlic, sesame seeds, and lemon (the lemon helps the eggs last longer in the fridge). Stir until well mixed, then pour the sauce over the eggs in the container.

  • 1/2 cup light soy sauce (120 g)
  • 1/2 cup water (120 g)
  • 1/4 cup white granulated sugar (48 g)
    (or sweetener of your choice)
  • 1 tbsp sesame oil (15 g)
  • 1 stalk green onion, chopped (15 g)
  • 1 red chili pepper, minced (5 g)
    (optional)
  • 1 clove garlic, grated or minced (3 g)
  • 1 tbsp sesame seed (9 g)
  • 2 slice lemon, cut into quarters (20 g)
    (optional)
• Step 4

  Cover and marinate the eggs for 24 hours or overnight for the best results. Serve over rice or as a side dish and enjoy!