I’m not such a big fan of the K dramas but Korean cuisine is not something that I would want to miss out on. So here’s an easy Korean recipe called Mayak Gyeran or Korean style marinated eggs.
This dish is a must-try for anyone who loves the vibrant flavours of Korea. It’s best enjoyed paired with steaming hot rice, but you can also add it to your favourite noodles for an extra boost of flavour.
The hearty texture and rich taste of these eggs are at their best when served cold or at room temperature making every bite a comforting experience. Personally, this has become my favourite dish, and I’m sure it’ll soon be yours too!
| Course | Main |
| Servings | 2 persons |
| Preparation Time | 10 minutes + overnight margination |
| Cook time | 7 minutes |
Ingredients for the Korean Soy Marinated Eggs
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| 6 | Whole eggs |
| 1 tsp | Salt |
| 1½ cups | Soya sauce (Kikoman) |
| 1½ cups | Water |
| 2 tbsp | Brown sugar or honey |
| ½ cup | Green onions chopped |
| 2 – 3 tbsp | Toasted sesame seeds |
| ¼th cup | Vinegar |
| 1 – 2 | Birds eye chili or green chili chopped |
| 6 – 8 gloves | Garlic minced |
| 2 bowls | Sticky jasmine rice to serve |
| 1 tbsp | Red chili crisp for garnish |
Instruction for the Korean Soy Marinated Eggs |
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| 1 | In a pot, add enough water (to cover eggs) and add salt. Turn heat to medium-high and boil the eggs for 6 minutes. |
| 2 | Remove and rest the eggs in ice water bowl for 5 minutes. Peel carefully (ensure, they don’t break) and keep them aside. |
| 3 | In a jar prepare the marinade as follows: Add in soya sauce, water, birds eye chili or green chili, honey or sugar, and toasted sesame seeds. Stir well. |
| 4 | Add in the boiled eggs one at a time. Cover the jar along with the eggs and let it marinate in the refrigerator overnight (at least a minimum of 8 hours). |
| 5 | Serve chilled with a bowl of hot jasmine rice. Drizzle chili oil and serve at once. |
