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Mayak Eggs (Mayak Gyeran): Korean Marinated Eggs
More recipes: Korean recipes · All Asian recipes
1 Stdtotal
4servings
–kcal
Korean
CuisineMayak Eggs (Mayak Gyeran): Korean Marinated Eggs
Laura Chen
4
15 Minuten
45 Minuten
Korean
Side dish
Korean "drug eggs", known as mayak gyeran (마약 계란), are a popular Korean side dish. "Mayak" means "drug" in Korean, a nod to how hard it is to stop eating them. They are easy to make, and you can add them to all kinds of meals and snacks.
Origin and popularity: Mayak gyeran come from Korea, where they are part of everyday eating. People serve them as a side with rice, pack them in lunch boxes or eat them as a quick snack. You often find them at Seoul's street markets, where people buy them for their strong flavor and soft texture.
Flavor and texture: The eggs taste sweet, salty and a little spicy. The marinade of soy sauce, mirin, sugar, garlic and onion soaks deep into the whites. The eggs are usually soft-boiled, so the yolk stays creamy and goes well with the savory marinade.
Nutrition: Eggs provide high-quality protein, vitamins and minerals. Garlic and onion in the marinade add flavor without adding fat.
Method and variations: You need only a few ingredients. Cook the eggs soft or hard, depending on the texture you like. You can also change the marinade: a spoonful of gochujang (Korean chili paste) or gochugaru (Korean chili flakes) adds heat.
The eggs go beyond Korean meals too. Put them on ramen, slice them into salads or eat them as a snack.
Origin and popularity: Mayak gyeran come from Korea, where they are part of everyday eating. People serve them as a side with rice, pack them in lunch boxes or eat them as a quick snack. You often find them at Seoul's street markets, where people buy them for their strong flavor and soft texture.
Flavor and texture: The eggs taste sweet, salty and a little spicy. The marinade of soy sauce, mirin, sugar, garlic and onion soaks deep into the whites. The eggs are usually soft-boiled, so the yolk stays creamy and goes well with the savory marinade.
Nutrition: Eggs provide high-quality protein, vitamins and minerals. Garlic and onion in the marinade add flavor without adding fat.
Method and variations: You need only a few ingredients. Cook the eggs soft or hard, depending on the texture you like. You can also change the marinade: a spoonful of gochujang (Korean chili paste) or gochugaru (Korean chili flakes) adds heat.
The eggs go beyond Korean meals too. Put them on ramen, slice them into salads or eat them as a snack.
Ingredients
For the eggs
- 6 large eggs
For the marinade
- 1/2 cup water
- 1/4 cup mirin (Japanese rice wine) or apple juice
- 2 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 4 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 1 small chili, finely chopped (optional)
- 1/2 cup soy sauce
Instructions
Boil the eggs
- Put the eggs in a pot and cover them with cold water.
- Bring the water to a boil and cook the eggs for 6 to 7 minutes for soft-boiled eggs. For hard-boiled eggs, extend the time to 10 minutes.
- Transfer the eggs straight into ice water and let them cool completely before peeling.
Make the marinade
- In a bowl, mix the soy sauce, water, mirin (or apple juice), sugar and sesame oil.
- Add the garlic, onion and chili (if using).
- Add the toasted sesame seeds and stir well.
Marinate the eggs
- Place the peeled eggs in a container big enough to hold them all but small enough for the marinade to cover them.
- Pour the marinade over the eggs and make sure they are fully submerged.
- Cover the container and marinate in the fridge for at least 6 hours, ideally overnight.
Serve
- Take the eggs out of the marinade and halve or slice them.
- Drizzle with a little of the marinade and garnish with extra sesame seeds and some finely chopped scallion if you like.
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More recipes: Korean recipes · All Asian recipes