Description
Spicy korean marinated eggs mayak gyeran deliver a punch of flavor in just 30 minutes. Soy sauce, gochugaru, and sesame seeds create an irresistible coating you’ll crave with rice or as a simple protein-packed snack.
Ingredients
Scale
- 12 eggs
- 1 cup (240 ml) soy sauce
- ½ cup (120 ml) honey
- 6 cloves garlic, minced
- 2 Korean green peppers, chopped
- 1 red chili, chopped (optional)
- 3 green onions, chopped (optional)
- 1 tbsp sesame seeds
- 1 tbsp sesame oil (optional)
- ½ cup (120 ml) water
- 2 tsps salt
- 2 tbsps vinegar
Instructions
- Egg Preparation: Submerge eggs in salted water, covering completely. Heat to a gentle simmer over medium temperature.
- Cooking Process: Maintain consistent heat for 6 minutes, creating soft, creamy egg interiors. Immediately transfer to ice water bath for 10 minutes to halt cooking and ensure smooth texture.
- Membrane Removal: Carefully peel eggs, creating pristine surfaces ready for marination.
- Marinade Creation: Combine minced garlic, Korean green peppers, optional red chili, green onions, toasted sesame seeds, soy sauce, honey, sesame oil, and water. Whisk thoroughly until sauce reaches a harmonious consistency.
- Marination: Immerse peeled eggs completely in the aromatic marinade, ensuring full coverage. Seal container and refrigerate for minimum 2 hours, with overnight marination recommended for maximum flavor infusion.
- Serving: Present marinated eggs either halved or whole, ideal as a standalone appetizer or accompaniment to steamed rice, showcasing the rich, complex flavor profile developed during marination.
Notes
- Prevent Overcooking: Monitor water temperature carefully to maintain a gentle simmer, ensuring soft, creamy egg yolks without hardening.
- Cooling Technique: Ice bath immediately stops cooking process, preserving delicate egg texture and preventing green ring around yolk.
- Marinade Depth: Longer refrigeration (overnight) intensifies flavor absorption, transforming eggs from simple to extraordinary.
- Shell Removal Trick: Peel eggs under running cold water to help membrane separate more easily, creating smooth egg surfaces.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Breakfast, Snacks, Appetizer
- Method: Boiling
- Cuisine: Korean
Nutrition
- Serving Size: 13
- Calories: 69
- Sugar: 3.5 g
- Sodium: 490 mg
- Fat: 3.5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 186 mg