Get your rice ready because these delicious, garlicky, and savory Korean Marinated Eggs will be your go-to side dish for breakfast, lunch, and dinner!
If you never tried Korean Marinated Eggs – Mayak Gyeran, you are seriously missing out. The egg yolk is gooey and soft on the inside, while the egg is marinated in a savory, spicy, and sweet sauce that pairs perfectly with a hot bowl of rice! Mayak Gyeran is easy and affordable to make, and I promise you will love it too!
It takes less than 20 minutes to prepare these delicious Korean Marinated Eggs, and once you make it, you will have Mayak Gyeran for the rest of the week!
I love to prepare Korean Marinated Eggs on the weekend (Sunday night); that way, I can have a delicious and nutritious breakfast throughout the week. All you need is a big bowl of hot rice, some seaweed, and you got yourself the best breakfast ever! These eggs can last in the fridge for around 4-5 days.
There are many different versions and recipes, as Mayak Gyeran is a super popular side dish trending worldwide, but here is my simple recipe for garlic lovers like me!
I added extra garlic and also did a drizzle of sesame oil. You can also drizzle the sesame oil after serving if you prefer to keep your marinate oil-free.
I don’t make mine too spicy, as I am mostly having this for breakfast, and my stomach will not forgive me if I had spicy food first thing in the morning. However, these are your eggs, and you can play around with the recipe to your liking!
The hardest part about making these addicting Korean Marinated Eggs is peeling the eggshells, but don’t worry, I got a few tricks to help you out.
To be honest, that is one of the reasons why I use to hate making Ramen Eggs. It is already hard enough to peel hard-boiled eggs, but it makes it even harder when the yolk is still soft.
The key to perfectly peeled eggs is to add vinegar and salt to the water before boiling.
This extra step will help break down the shells, which will help them peel easier. Also, make sure to let the eggs rest in ICE COLD water for at least 10 minutes. It stops the eggs from overcooking, but it also helps the shells peel easier as well.
Do you like Egg Recipes? Here are more easy recipes that Egg-lovers will LOVE –
- Chinese Steamed Eggs – Secret Family Recipe
- Japanese Egg Sandwich – Tamago Sando (CREAMY)
- Authentic Braised Tea Eggs (Easy and Inexpensive)
- Egg Drop Soup with Crab (15 Minutes)
- Soft Tofu with Silky Egg Sauce (20 Minutes)
Ingredients
- A dozen Eggs
- 2 tsp of salt
- 2 tbsp of Vinegar
- 6 cloves of Garlic (minced)
- 2 Korean Green Pepper (chopped)
- 1 Red Chili (chopped & optional)
- 3 stalks of Green Onion (chopped & optional)
- 1 tbsp of Sesame Seeds
- 1 cup of Soy Sauce
- ½ cup of Honey
- 1 tbsp of Sesame Oil (optional)
- ½ cup of Water
- In a pot, add in water (enough to cover all the eggs) and add salt and vinegar. Turn the heat up to medium-high and bring the water to a simmer. Once the water is boiling, carefully add in the eggs and let them cook for 6 minutes.
- After 6 minutes, remove eggs and let it rest in a bowl of ice water for at least 10 minutes. Peel carefully and set them aside.
- In a container, add garlic, chopped green pepper, red chili, green onion, soy sauce, honey, sesame oil, and water. Mix till everything is combined. Add in the peel eggs and making sure the eggs are covered in the marinade. Let the eggs rest in the fridge for at least 2 hours or better overnight.
- Serve with a bowl of hot rice and enjoy!
Print Pin Recipe
5 from 5 votes
Korean Marinated Eggs – Mayak Gyeran
Get your rice ready because these delicious, garlicky, and savory Korean Marinated Eggs will be your go-to side dish for breakfast, lunch, and dinner! If you never tried Korean Marinated Eggs – Mayak Gyeran, you are seriously missing out. The egg yolk is gooey and soft on the inside, while the egg is marinated in a savory, spicy, and sweet sauce that pairs perfectly with a hot bowl of rice! Mayak Gyeran is easy and affordable to make, and I promise you will love it too!
Prep Time5 minutes mins
Active Time15 minutes mins
Rest Time2 hours hrs
Total Time2 hours hrs 20 minutes mins
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Asian, Korean
Diet: Low Calorie, Vegetarian
Keyword: Asian Food, Asian Recipes, Breakfast, Easy, Easy Recipes, egg recipe, Eggs, Healthy, Korean Food, marinated egg, QUICK RECIPES, VEGETARIAN, Vegetarian Recipes
Yield: 12 Eggs
Calories: 139kcal
Materials
- 12 Eggs
- 2 tsp salt
- 2 tbsp Vinegar
Marinade
- 6 cloves Garlic minced
- 2 Korean Green Pepper chopped
- 1 Red Chili chopped & optional
- 3 Green Onion chopped & optional
- 1 tbsp Sesame Seeds
- 1 cup Soy Sauce
- ½ cup Honey
- 1 tbsp Sesame Oil optional
- ½ cup Water
US Customary – Metric
Instructions
In a pot, add in water (enough to cover all the eggs) and add salt and vinegar. Turn the heat up to medium-high and bring the water to a simmer. Once the water is boiling, carefully add in the eggs and let them cook for 6 minutes.
After 6 minutes, remove eggs and let it rest in a bowl of ice water for at least 10 minutes. Peel carefully and set them aside.
In a container, add garlic, chopped green pepper, red chili, green onion, soy sauce, honey, sesame oil, and water. Mix till everything is combined. Add in the peel eggs and making sure the eggs are covered in the marinade. Let the eggs rest in the fridge for at least 2 hours or better overnight.
Serve with a bowl of hot rice and enjoy!
Video
Notes
The key to perfectly peeled eggs is to add vinegar and salt to the water before boiling. This extra step will help break down the shells, which will help them peel easier. Also, make sure to let the eggs rest in ICE COLD water for at least 10 minutes. It stops the eggs from overcooking, but it also helps the shells peel easier as well.
Nutrition
Serving: 1egg | Calories: 139kcal | Carbohydrates: 15g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1557mg | Potassium: 139mg | Fiber: 1g | Sugar: 13g | Vitamin A: 303IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 1mg
