This Korean Marinated Eggs recipe elevates the simplest snacks, meals, and soups into savory masterpieces. Mayak Gyeran (마약계란) is loaded with flavor, savory, salty, and an addicting way to enjoy eggs. Enjoy this easy recipe and step by step instructions so you can try these at home.
Table of contents
I am a big fan of soy eggs and mayak gyeran definitely make the top ten list of best egg recipes. I love this for breakfast and with some rice…I feel like it’s a pretty solid way to start the day.
Paired with just simple steamed rice, or added into soups, these Korean marinated eggs deliver a tons of flavor, umami, and pizazz. Plus, the recipe is the easiest.
At the same time, mayak gyeran are especially healthier. No oil is required!
Boil, crack ’em, set it and forget it, and enjoy!
What are Korean Marinated Eggs
Mayak Gyeran, (마약계란), also known as Korean Marinated Eggs, is a popular Korean dish renowned for its addictive flavor and simple preparation.
The name “mayak” translates to “drug” in Korean, indicating how irresistibly delicious and addictive these eggs are.
The literal translation of mayak gyeran is “drug egg”, BUT there are zero drugs in this egg! It’s just so super addicting and yummy.
I crave these kinds of eggs. I can see why the name is what it is!
“Gyeran” simply means “egg” in Korean.
They are typically enjoyed as a side dish, snack, or as a topping for rice and noodles.
Key Characteristics
- Flavor Profile: Savory, slightly sweet, and umami-rich with a hint of spice.
- Texture: Soft-boiled, jammy eggs with a creamy yolk and a firm, set white.
- Usage: Commonly served as a banchan (side dish) in Korean cuisine.
History and Evolution of Mayak Gyeran
Korean Marinated Eggs have a relatively modern history compared to other traditional Korean dishes.
While the exact timeline is unsure (if you know let me know in comments), the incorporation of these Korean soy eggs have not lost their traction in becoming popular worldwide.
A Popular Street Food
- Korean Street Food: Mayak Gyeran has gained popularity as part of the broader Korean street food culture, which emphasizes bold flavors and convenient, accessible dishes.
- Seoul’s Gwangjang Market: The dish is often associated with Seoul’s Gwangjang Market, a bustling and historic food market known for its wide array of street food offerings. With all the picture sharing online, these eggs have popped up from Gwangjang Market to screens, worldwide.
Influence of Other Dishes
- Japanese Influence: The concept of marinated eggs, especially those with a soy-based marinade, draws some inspiration from Japanese cuisine.
- Similar dishes like Nitamago (marinated ramen eggs) are commonly enjoyed as a ramen topping.
- Korean Banchan Tradition: Within Korean cuisine, the practice of marinating foods and serving them as “banchan” (side dishes) is well-established. Mayak Gyeran fits into this tradition, offering a simple yet flavorful addition to meals.
Rise in Popularity
- Modern Korean Cuisine: The rise of Mayak Gyeran can be attributed to the global popularity of Korean cuisine, which has been spreading rapidly since the early 2000s. Jammed with flavor, easy to make, and versatile…no wonder people are loving and noticing more Korean dishes these days.
- Social Media and Food Blogs: The catchy name and visually appealing presentation of Mayak Gyeran have made it a popular subject for social media posts and food blogs. Influencers posting at the street markets, sharing photos, and talking about this food have all contributed to its rise in popularity.
Current Trends
- Fusion and Variations: As with many traditional dishes, chefs and home cooks have created numerous variations of Mayak Gyeran, incorporating different spices, herbs, and marinades to suit various palates. This adaptability keeps the dish relevant and exciting in contemporary cuisine.
- Global Appeal: Korean marinated eggs are featured in many Korean restaurants globally and is a popular dish among those exploring Korean cooking at home.
Ingredients
- Eggs: 6 large eggs (adjust quantity as needed). Soft boiled, jammy eggs. Peeled and cooled.
- Marinade:
- 3/4 cup soy sauce
- 1/4 cup water
- 3 tablespoons white sugar (can adjust to taste) or natural blue agave sweetener
- 1 tablespoon sesame oil
- 3-4 cloves garlic, minced
- 1/4 white onion, chopped
- 2 Korean green chili peppers, remove seeds and thinly sliced (optional for spice)
- 1 teaspoon sesame seeds
- 1 tablespoon thin sliced scallions
Equipment Needed
- Pot: For boiling the eggs.
- Bowl: For ice bath for the eggs.
- Mixing bowl: For preparing the marinade.
- Container with lid: For marinating and storing the eggs.
Instructions
- Prepare the Eggs:
- Boil the Eggs: Bring a pot of water to a boil. Carefully add the eggs and boil for exactly 7 minutes for a soft-boiled, jammy egg. Do 6 minutes for a soft boiled, runny yolk.
- Ice Bath: Immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier. The eggs must remain in the ice bath for at least one minute.
- Peel the Eggs: Gently crack the eggshells and peel them under running water to remove the shells without damaging the eggs.
- Prepare the Marinade:
- Bring the soy sauce and sugar to a quick boil and transfer to a bowl.
- Combine minced garlic, chopped onion, and sliced chili peppers (if using).
- Marinate the Eggs:
- Place the peeled eggs in a container that has tight a lid.
- Place in all the chopped garlic, onion, and chilis.
- Pour the wet ingredients of soy sauce with sugar, water, and sesame oil over the eggs, submerging the eggs. If they are peeking out, you can rotate the eggs halfway through the marinating time.
- Close the lid. Then, refrigerate for at least 8 hours, preferably overnight, to allow the flavors to infuse.
- Serve:
- Add sesame seeds to the marinated eggs.
- Remove the eggs from the marinade and slice them in half or quarters.
- Garnish with scallions.
- Serve cold or at room temperature as a side dish, snack, or topping for steamed rice or noodles.
- The longer they marinate, the more salty they will become. Ideally consume in 3 days.
Notes
- Marinating Time: Marinate mayak eggs for up to 3 days. The longer they marinate, the more salty they become and firmer textured.
- Storage: Keep the marinated eggs in the refrigerator in an airtight container.
- Adjusting Flavor: Adjust sweetness of the marinade to taste. Add more sugar for sweetness, rice vinegar for tanginess, or more chili peppers with seeds for spiciness.
Variations
- Spicy Mayak Gyeran: Add more chili peppers or a dash of gochugaru (Korean red pepper flakes) to the marinade for an extra kick.
- Seaweed: Add roasted seaweed and sesame oil on top when serving.
- Kelp Marinade: Add kelp to the marinade to infuse umami notes.
- Herb-Infused: Add fresh herbs like cilantro or basil to the marinade for a different flavor profile.
- Miso Marinated Eggs: Incorporate a tablespoon of miso paste into the marinade for a unique umami boost.
- Topping: You can put these flavorful eggs on a variety of dishes. Try mayak with arroz caldo, pancit bihon, or on top of fried rice.
Serving Mayak Gyeran
Mayak Gyeran, or Korean Marinated Eggs, can be served in various ways to enjoy their flavorful and addictive taste:
- As a Side Dish: Serve the marinated eggs as a side dish alongside your main meal. They pair well with steamed rice, Korean noodles, or a variety of Korean dishes like Korean BBQ. Even try with non Korean foods like soups, baked salmon and rice, or even in savory crepes.
- As a Snack: Enjoy the mayak gyeran as a delicious and protein-rich snack on its own.
- As a Topping: Korean marinated eggs will liven any dish as a topping.
- At Room Temperature or Chilled: Mayak gyeran can be served at room temperature as a side dish or snack, or chilled for a refreshing and flavorful addition to your meal.
Remember that the longer the eggs marinate, the saltier they become, so adjust the serving portion according to your taste preferences.
Questions
How long can you keep Mayak eggs in the fridge?
You can store mayak eggs up to 5 days. The best flavor is within 3 days, longer than that, and the eggs become much more salty. You can eat the very salty eggs with lots of steamed rice for a yummy snack.
Do you eat Mayak Gyeran eggs cold?
I eat these eggs with a side of hot rice or other hot foods so yes, the eggs can be cold. They will warm up with the combination of hot foods and have a nice texture of the yolk when eaten straight from the marinade.
What to do with leftover mayak marinade?
Spoon marinade over steaming rice, add onto grilled vegetables, or incorporate into fried rice or as a dip. Keep in mind, the marinade looses potency after a week.
Easy Korean Marinated Eggs: Mayak Gyeran
Equipment
- pot For boiling the eggs.
- bowl For ice bath for the eggs.
- mixing bowl For preparing the marinade.
- Container with lid For marinating and storing the eggs.
Ingredients
- 6 Eggs adjust quantity as needed.
- ¾ cup soy sauce
- ¼ cup water
- 3 tbsps white sugar can adjust to taste; can use blue agave sweetener
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 2 tbsp white onion chopped
- 2 Green Korean chili peppers remove seeds; thin slice
- 1 teaspoon sesame seeds garnish
- 2 tbsp scallions thin slice; garnish
- ice for ice bath after cooking eggs
Instructions
Prepare the Eggs:
- Boil the Eggs: Bring a pot of water to a boil. Carefully add the eggs and boil for exactly 7 minutes for a soft-boiled yolk. Do 6 minutes for a soft boiled, runny yolk.6 Eggs
- Ice Bath: Immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier. The eggs must remain in the ice bath for at least one minute.ice
- Peel the Eggs: Gently crack the eggshells and peel them under running water to remove the shells without damaging the eggs.
Prepare the Marinade:
- Bring the soy sauce and sugar to a quick boil and transfer to a bowl.¾ cup soy sauce, 3 tbsps white sugar
- Prep the minced garlic, chopped onion, and sliced chili peppers (if using). Remove seeds from the chilis.4 cloves garlic, 2 tbsp white onion, 2 Green Korean chili peppers
Marinate the Eggs:
- Place the peeled eggs in a container that has tight a lid.Place in all the chopped garlic, onion, and chilis.
- Pour the wet ingredients of soy sauce with sugar, water, and sesame oil over the eggs, submerging the eggs. If they are peeking out, you can rotate the eggs halfway through the marinating time.¼ cup water, 1 tablespoon sesame oil
- Close the lid. Then, refrigerate for at least 8 hours, preferably overnight, to allow the flavors to infuse.
Serve:
- Add sesame seeds to the marinated eggs.1 teaspoon sesame seeds
- Remove the eggs from the marinade and slice them in half or quarters. Garnish with scallions.2 tbsp scallions
LEAVE A COMMENT