Irresistible Soy-Marinated Eggs (Mayak Gyeran-jang)
Irresistible Soy-Marinated Eggs (Mayak Gyeran-jang)
Make Addictive Marinated Eggs Easily When You Have No Appetite
These are the famous ‘Mayak Gyeran-jang’! They offer a different charm from regular soy-braised eggs, featuring perfectly soft-boiled eggs steeped in a savory soy sauce. The fragrant scallion aroma is exquisite. When your appetite is low, a little sesame oil drizzled over rice mixed with these eggs is incredibly delicious. 🙂
For Boiling Eggs- 6 large eggs, at room temperature
- Water (enough to cover the eggs)
- 1 Tbsp vinegar (optional, helps with peeling)
- 1 Tbsp salt (optional, helps with peeling)
For the Marinade- 200g soy sauce (approx. 1 cup)
- 200g water (approx. 1 cup)
- 100g sugar (approx. 1/2 cup)
- 1/2 stalk green onion, finely minced
- 1/2 onion, finely minced
- 2 Cheongyang peppers, finely minced (adjust to taste)
- 200g soy sauce (approx. 1 cup)
- 200g water (approx. 1 cup)
- 100g sugar (approx. 1/2 cup)
- 1/2 stalk green onion, finely minced
- 1/2 onion, finely minced
- 2 Cheongyang peppers, finely minced (adjust to taste)
Cooking Instructions
Step 1
First, we’ll boil the eggs to make delicious marinated eggs. Take 6 eggs out of the refrigerator and let them come to room temperature. (Using cold eggs straight from the fridge can cause them to crack due to the temperature difference.) Pour enough water into a pot to completely submerge the eggs and cook them over medium-low heat.
Step 2
To help prevent the eggs from cracking and make them easier to peel, add 1 tablespoon of vinegar to the boiling water. The vinegar helps coagulate the egg white immediately if the shell cracks.
Step 3
Additionally, add 1 tablespoon of salt. This helps the eggshells peel off smoothly later.
Step 4
Just before the water comes to a rolling boil, gently stir the eggs in a circular motion to prevent them from sticking to the bottom. This ensures the yolk stays centered, making for a beautiful cross-section when sliced. 🙂 Once the water starts boiling, set a timer for 6 minutes! This is the perfect time for a soft-boiled egg.
Step 5
While the eggs are boiling, let’s prepare the vegetables that are key to the flavorful soy marinade. Get half an onion, half a green onion stalk, and two Cheongyang peppers ready for a bit of heat. (If you like it spicier, add more Cheongyang peppers, or for a pop of color, you can add a small amount of finely chopped carrot!)
Step 6
Peel or trim the vegetables you’ve prepared and then finely mince them. Mincing them very finely will help the marinade and vegetables distribute evenly throughout the eggs.
Step 7
Now, let’s make the delicious soy marinade. Prepare 200g of soy sauce (about 1 cup), 200g of water (about 1 cup), and 100g of sugar (about 1/2 cup). (While a 1:1:1 ratio is common, I personally prefer to reduce the sweetness slightly by keeping the water and soy sauce ratio the same and using less sugar.) If you have seasoned soy sauce at home, mixing it with regular soy sauce will add even more depth of flavor.
Step 8
After 6 minutes, immediately transfer the boiled eggs to a bowl of cold water. Let them soak for at least 10 minutes. Cooling the eggs thoroughly in cold water makes the shells much easier and cleaner to peel.
Step 9
Once the eggs have cooled sufficiently, carefully peel them. Gently tap the shells to crack them, then peel them under running water for a clean finish.
Step 10
Arrange the peeled eggs neatly in a sterilized airtight container. Pour the finely minced vegetables and the prepared soy marinade over the eggs. Gently stir to ensure the sugar dissolves well. Close the lid and let it marinate in the refrigerator for at least half a day. Once infused with the flavors, you’ll enjoy an incredible taste!
