Savor the irresistible fusion of flavors in these Korean Soy Marinated Eggs. Savory soy, tangy rice vinegar, aromatic garlic, and perfectly boiled eggs combine to create a vibrant twist perfect for any meal. Ideal for Beginner Asian Recipes enthusiasts, these eggs upgrade a simple side dish into an authentic Korean Food Side Dishes delight.

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I first tried this Korean Marinated Eggs recipe called Mayak Gyeran and it quickly became a staple in my daily meals. The eggs are marinated in a sauce made from 1/2 cup soy sauce, 1/2 cup water, 2 tbsp rice vinegar, 2 tbsp sugar, and 3 garlic cloves that are thinly sliced.

I also add 1 tsp sesame oil along with 2 green onions cut into 1-inch pieces and finish with 1/2 tsp freshly ground black pepper. This mixture not only adds a robust, savory flavor but also infuses the eggs with a garlicky tang which makes it a perfect side dish for any meal whether its breakfast, lunch or dinner.

With the high protein from the eggs and the balanced marinade, its a light yet satisfying addition to your typical rice dish. I felt its a simple but effective recipe even beginners who love Asian cooking can start with.

Why I Like this Recipe

1) I love that the eggs get this perfect mix of salty, sweet, and tangy flavor that just makes every bite exciting.
2) I really appreciate how easy it is to make – there isn’t a lot of fuss and it always comes out delicious.
3) I like that I can have it with rice for breakfast, lunch, or dinner because it fits any meal or mood.

Get your rice ready cause these tasty, garlicky and savory Korean marinated eggs are gonna be your go to side dish for any meal. They’re super versatile and taste amazing whether its breakfast, lunch or dinner. Enjoying these eggs is like getting a flavor kick that makes even the simplest meal feel special.

Ingredients

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6 large eggs: they deliver protein, richness and a tender texture to the dish.
1/2 cup soy sauce: adds saltiness and umami depth, giving it a robust flavor.
1/2 cup water: helps dilute the marinade so its intensity is well balanced.
2 tbsp rice vinegar: brings a slight sour note that balances out sweetness and salt.
2 tbsp sugar: gives a subtle sweetness that complements the savory notes perfectly.
3 garlic cloves: infuse a bit of spicy warmth and aroma, addin extra complexity.
1 tsp sesame oil: finishes the dish with a nutty aroma and a distinct kick.
2 green onions: offer a fresh crunch and a mild zest to brighten up the marinade.

Ingredient Quantities

6 large eggs

1/2 cup soy sauce

1/2 cup water

2 tbsp rice vinegar

2 tbsp sugar

3 garlic cloves, thinly sliced

1 tsp sesame oil

2 green onions, cut into 1-inch pieces

1/2 tsp freshly ground black pepper

How to Make this

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1. First, carefully place 6 large eggs in a pot and fill it with enough water to cover them, then bring the pot to a boil over medium high heat.

2. Once boiling, reduce the heat to a simmer and let the eggs cook for about 7 minutes if you want them with jammy yolks; if you prefer a firmer yolk, let them go for 8 minutes.

3. When its done cooking, drain the hot water and immediately place the eggs in an ice bath or under cold running water to stop the cooking process.

4. In a separate bowl, mix 1/2 cup soy sauce, 1/2 cup water, 2 tablespoons rice vinegar, and 2 tablespoons sugar, stirring well until the sugar is mostly dissolved.

5. Add 3 thinly sliced garlic cloves, 2 green onions cut into 1-inch pieces, 1 teaspoon sesame oil, and 1/2 teaspoon freshly ground black pepper to the mixture and give it a good stir.

6. Peel the cooled eggs carefully and put them into the marinade, making sure they are covered with the liquid as much as possible.

7. Cover the bowl tightly with plastic wrap and chill in the refrigirator for at least 4 hours or, even better, overnight for a more intense flavor.

8. Once marinated, serve the eggs whole or slice them in half to enjoy with rice, perfect for breakfast, lunch, or dinner. Enjoy your marinated eggs!

Equipment Needed

1. A medium to large pot for boiling eggs
2. A stove or cooktop to heat the pot
3. A timer or a clock to keep track of boiling time
4. A colander to drain the hot water
5. A bowl to create an ice bath (or an alternative container for cold water)
6. A separate mixing bowl for preparing the marinade
7. Measuring cups for the soy sauce, water, and rice vinegar
8. Measuring spoons for the sugar, sesame oil, and black pepper
9. A spoon or whisk for stirring the marinade
10. A knife and cutting board for slicing garlic and chopping green onions
11. Plastic wrap to cover the bowl during marination
12. A refrigerator for chilling the marinated eggs

FAQ

Q: How do I get the eggs to come out so soft and perfect?

A: I usually bring the water to a full boil then simmer the eggs for about 6-7 minutes and quickly cool them in an ice bath so they don’t overcook.

Q: What does Mayak Gyeran mean?

A: Mayak means “narcotic” because these eggs are so addictive once you try them, you might end up wanting more.

Q: Can I change up the marinade a little bit?

A: Yup, feel free to add a pinch of red pepper flakes or extra garlic if you like a bit more heat and flavor.

Q: How long should I marinate the eggs?

A: I let mine sit in the marinade for at least 3 hours, but if you can wait overnight it gets even better.

Q: How should I store any leftover marinated eggs?

A: Just keep the eggs in an airtight container in the fridge. They should keep fresh for up to a week.

Korean Marinated Eggs – Mayak Gyeran Recipe Substitutions and Variations

Instead of soy sauce, try tamari or coconut aminos if you’re looking for a gluten free or lower sodium option.
If you don’t have rice vinegar, apple cider vinegar works pretty well, though it might change the flavor a bit.
You can swap sugar with honey or agave nectar, just be careful since it’ll add a little extra liquid to the mix.
For sesame oil, a few drops of toasted sesame essence mixed with peanut oil can do the trick in a pinch.
If you cant find green onions, using chives or spring onions can give you a similar taste and crunch.

Pro Tips

1. Make sure you don’t overcook the eggs – stick to 7 minutes if you want them a bit runny in the middle and 8 minutes for firmer yolks. That ice bath right after cooking isnt just for fun, it really helps stop the cooking process and makes peeling easier.

2. Let the eggs chill in the marinade for as long as possible. If you can leave them overnight in the fridge the flavors really get in there and it tastes even better later on.

3. When you mix your marinade, be sure to stir the sugar until it almost disappears. This way you avoid any clumps and every egg gets a smooth, even coating of flavor.

4. If you really want to amp up the taste, try lightly crushing the garlic instead of slicing it thinly. It releases more of the flavor, but be careful not to go overboard or it might overpower the dish.