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Korean Marinated Eggs (Mayak Gyeran)

A close-up of several glossy, orange marinated eggs on a white plate, one cut in half showing a jammy yolk.
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Make savory, umami-rich Korean marinated eggs, perfect for topping ramen or eating as a snack. This recipe uses jammy eggs soaked in a soy-based marinade.

Ingredients

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

Instructions

  1. Prepare the eggs: Bring a pot of water to a rolling boil. Gently lower the eggs into the boiling water. Cook for exactly 6 minutes and 30 seconds for jammy yolks.
  2. 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. Prepare the marinade: In a bowl or sealable container, whisk together the soy sauce, water, rice vinegar, sugar, sesame oil, minced garlic, sliced scallions, sesame seeds, and chili (if using). Stir until the sugar dissolves.
  5. Place the peeled eggs into the marinade, ensuring they are fully submerged. Cover the container.
  6. Refrigerate and marinate for at least 8 hours, or preferably overnight, turning the eggs occasionally.
  7. Serve the marinated eggs whole or sliced over rice or ramen.

Notes

  • For easier peeling, use eggs that are about one week old rather than very fresh eggs.
  • If you prefer a harder yolk, boil the eggs for 8 to 9 minutes before cooling and peeling.
  • The marinade can be reused once if you strain out the solids, but it is best to make a fresh batch for the second use.

Nutrition

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