Korean Marinated Eggs (Mayak Gyeran)

Ingredients

• 6 Eggs (large)
• 0.25 cup Onion (finely diced)
• 2 Scallions (chopped)
• 2 clove Garlic (minced)
• 1 Red chili (sliced)
• 1 tsp Korean chili pepper (gochugaru)
• 0.5 cup Water
• 0.5 cup Soy sauce
• 0.33 cup Rice syrup (can substitute with honey or sugar)
• 1 tbsp Sesame oil
• 1 tbsp Sesame seeds (toasted)

Steps

1. 1

   Bring a pot of water to a boil. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for a jammy yolk.

2. 2

   While the eggs boil, prepare a bowl with ice and cold water.

3. 3

   Once the 6 minutes are up, immediately transfer the eggs to the ice water bath to stop the cooking process. Let them cool completely.

4. 4

   Carefully peel the cooled eggs and set them aside in a container or bowl.

5. 5

   In a separate bowl or the storage container, combine the diced onion, chopped scallions, minced garlic, sliced red chili, and Korean chili pepper.

6. 6

   Add the water, soy sauce, rice syrup, sesame oil, and sesame seeds to the aromatics. Whisk or stir until the syrup is fully incorporated.

7. 7

   Place the peeled eggs into the marinade, ensuring they are mostly submerged.

8. 8

   Cover the container and store in the refrigerator overnight (at least 6-12 hours) to allow the flavors to penetrate the eggs.

9. 9

   The next day, serve the eggs over warm white rice. Drizzle extra marinade and aromatics over the rice before eating.

Notes

The term 'Mayak' translates to 'drug' in Korean, referring to how addictive these eggs are. Rice syrup provides a traditional shine and thickness to the marinade, but honey is a common substitute. The marinade can be reused for another batch of eggs or used as a seasoning for stir-fries.

Nutrition per serving

• Korean
• Side Dish
• Banchan
• Eggs
• Vegetarian
• Meal Prep
• Soft Boiled