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Korean Marinated Eggs (Mayak Gyeran)

A soft-boiled marinated egg cut in half showing a jammy, runny yolk, perfect for a marinated eggs recipe.
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Make savory, umami-rich Korean marinated eggs with jammy yolks using a simple soy sauce marinade. These are excellent for meal prep, ramen, or as a side dish.

Ingredients

Scale
  • 6 large eggs
  • 1 cup soy sauce
  • 1 cup water
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 2 scallions, chopped
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

  1. Gently place the eggs in a pot and cover them with water. Bring the water to a rolling boil.
  2. Once boiling, reduce heat slightly and cook for exactly 6 minutes and 30 seconds for jammy yolks. Immediately transfer the eggs to an ice bath to stop the cooking process. Let them cool completely, about 10 minutes.
  3. Peel the cooled eggs carefully.
  4. In a medium, sealable container, whisk together the soy sauce, water, rice vinegar, sugar, sesame oil, minced garlic, and red pepper flakes (if using). Stir until the sugar dissolves.
  5. Add the peeled eggs, sliced onion, and chopped scallions to the marinade. Make sure the eggs are mostly submerged.
  6. Seal the container and refrigerate. Marinate for at least 8 hours, but preferably 24 to 48 hours for the best flavor penetration.
  7. Before serving, sprinkle with sesame seeds.

Notes

  • For easier peeling, use eggs that are about one week old rather than very fresh eggs.
  • If you prefer firmer yolks, cook the eggs for 7 to 8 minutes instead of 6.5 minutes.
  • You can reuse the marinade once or twice for other vegetables like tofu or radishes.

Nutrition

Find it online: https://afripaket.com/marinated-eggs-korean-recipe-mayak-gyeran/