Soy Marinated Eggs (Mayak Gyeran)
Marinated Eggs (Mayak Gyeran) are soft, savory, and infused with a rich, garlicky soy-based marinade. Easy to make, they pair perfectly with rice, toast, or ramen!
Equipment
- Pot (for boiling eggs and making the stock)
- Bowl (for mixing marinade)
- Spoon (for carefully placing eggs into boiling water)
- Knife & Cutting Board (for chopping aromatics like garlic, scallions, and chili)
- Airtight Container or Bowl with Lid (for marinating eggs)
- Strainer (for filtering out stock solids)
- Ice Bath (Bowl + Ice + Water) (for stopping the egg cooking process)
Ingredients
- Soy sauce – ¾ cup Use high-quality soy sauce for the best flavor.
- Water – ½ cup Adjust for desired consistency.
- Sweetener – 2-3 tbsp Use honey, sugar, or erythritol based on preference.
- Kelp – 5 grams Adds umami depth to the dish.
- Radish – 200 grams Provides natural sweetness.
- Garlic – 2 cloves Minced or smashed for enhanced flavor.
- Scallions – 2 stalks Chopped to add fragrance.
- Green onion – 2-3 stalks Gives a fresh, aromatic flavor.
- Gochugaru – 1 tsp Adds heat; adjust according to spice preference.
- Jalapeño – 1 sliced Optional for extra heat.
- Red chili – 1 slice Optional for an added spicy kick.
- Vinegar – 1 tbsp Balances the dish with acidity.
- Sesame oil – 1 tbsp Enhances the richness of flavors.
- Sesame seeds – 1 tbsp Toasted for a flavorful garnish.
Instructions
- Prepare the Stock: Combine kelp, radish, and onion in a pot with water. Bring to a simmer for 10-15 minutes to extract the flavors. Strain the stock and set it aside.
- Make the Marinade: In a bowl, mix soy sauce, water, sweetener (honey, sugar, or erythritol), the prepared stock, garlic, scallions, green onion, gochujang, jalapeño, and red chili. Stir in the vinegar and sesame oil for added depth.
- Boil the Eggs: Bring a pot of water to a boil. Carefully add the eggs and cook for 6-8 minutes for a jammy consistency. Remove from the water and cool them in an ice bath or under cold running water.
- Peel and Marinate: Once the eggs are cool, peel them carefully. Submerge the eggs in the prepared marinade, ensuring they are fully covered.
- Let it Soak: Cover the bowl with a lid or plastic wrap. Let the eggs marinate in the fridge for 1-2 days for the best flavor absorption.
Notes
Tips:
Soft-boiled eggs: 6-8 minutes yields a jammy yolk; adjust cooking time for firmer or softer results.
Sweetener choice: Rice syrup or corn syrup can provide a syrupy texture and richer taste.
Marinate longer: The longer the eggs soak, the deeper the flavor—but don’t exceed a few days to prevent excessive saltiness.
Storage: Keep in the fridge, fully submerged, for up to 3-4 days.
Soft-boiled eggs: 6-8 minutes yields a jammy yolk; adjust cooking time for firmer or softer results.
Sweetener choice: Rice syrup or corn syrup can provide a syrupy texture and richer taste.
Marinate longer: The longer the eggs soak, the deeper the flavor—but don’t exceed a few days to prevent excessive saltiness.
Storage: Keep in the fridge, fully submerged, for up to 3-4 days.