Mayak eggs are an effortless Korean dish that packs a flavor punch! Sweet, salty, and a little spicy, they go especially well with a bowl of hot rice. The eggs are soft-boiled, so they have a wonderful jammy texture. This recipe is an easy weeknight dinner if you put the marinade together in the morning and leave them to finish while you’re away at work.
On the Ingredients
Eggs: One of the true superfoods of the world, eggs are highly nutritious and have been a significant part of the human diet since the dawn of our species. In fact, some of the nutrients found in eggs, like choline, are rare in other foods in most modern diets. They’re rich in vitamin A, folate, pantothenic acid (vitamin B5), vitamin B12, riboflavin (vitamin B2), phosphorus, selenium, vitamin D, vitamin E, vitamin B6, calcium, and zinc. Eggs are high in cholesterol but don’t adversely affect blood cholesterol. In fact, they raise DHL, the good cholesterol. (More on the health benefits)
Recipe Notes and Substitutions
How spicy do you like your eggs? The recipe calls for 1 tbsp of chili powder, but you can adjust that up or down, depending on preference. You can also add chili flakes or thinly sliced chili peppers to the marinade.
Mayak Gyeran (Korean Marinated Eggs)
3
servings2
hours7
minutes2
hours7
minutesMayak eggs are an effortless Korean dish that packs a flavor punch! Sweet, salty, and a little spicy, they go especially well with a bowl of hot rice. The eggs are soft-boiled, so they have a wonderful jammy texture. This recipe is an easy weeknight dinner if you put the marinade together in the morning and leave them to finish while you’re away at work.
Ingredients
6 eggs (room temp)
1/2 cup soy sauce
1/2 cup water
1/4 brown sugar or monk fruit sweetener
2 tbsp mirin
1 clove minced or crushed garlic
1 tbsp chili powder (adjust to preference)
2 tbsp chopped green onions
1 tbsp sesame oil
1 tbsp toasted sesame seeds
freshly made short-grain rice to serve
Directions
- Begin heating enough water to boil six eggs. Take each egg in turn and use a pin or tack to prick a small hole in the eggshell’s bottom (the flatter end). When the water boils, carefully lower the eggs into the water. You will see a small stream of air bubbles escaping the eggs, which prevents them from cracking. Set a timer for 7 minutes and gently stir the eggs occasionally to keep the yolk towards the center.
- After 7 minutes, submerge the eggs in ice water and let them cool completely. Carefully peel the eggs.
- Mix together the rest of the ingredients in a small mixing bowl, stirring well so the sugar dissolves. Submerge the peeled eggs in the marinade, cover them, and place them in the refrigerator for 2 hours, gently stirring the eggs every 30 minutes or so. You can serve them after two hours or leave them to marinate overnight. Serve straight from the refrigerator with hot rice, drizzling some of the marinade over the rice. Enjoy!
