Addictive Soy-Braised Eggs (Mayak Gyeranjang): The Ultimate Rice Thief!
How to Make Deliciously Soft-Boiled Soy-Marinated Eggs at Home
Here’s a recipe for ‘Mayak Gyeranjang’ (Addictive Soy-Braised Eggs) that’s so irresistibly flavorful, it will captivate the taste buds of both children and adults alike! Prepare to be hooked by its magical taste that’s perfect for any meal.
Main Ingredients- 8 large eggs (room temperature for at least 1 hour)
- 1/4 medium onion
- 1 red chili pepper
- 2 Cheongyang chili peppers (adjust to spice preference)
Addictive Soy Marinade- 1 cup water
- 1/2 cup soy sauce
- 2 Tbsp anchovy sauce
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or oligodang)
- 2 Tbsp toasted sesame seeds
- Pinch of black pepper
For Boiling Eggs- 1 Tbsp coarse salt
- 2 Tbsp vinegar
- 1 cup water
- 1/2 cup soy sauce
- 2 Tbsp anchovy sauce
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or oligodang)
- 2 Tbsp toasted sesame seeds
- Pinch of black pepper
For Boiling Eggs- 1 Tbsp coarse salt
- 2 Tbsp vinegar
Cooking Instructions
Step 1
Ensure your eggs are at room temperature for at least 1 hour before boiling. This is crucial for easy peeling; cold eggs often result in the shell sticking stubbornly.
Step 2
In a pot, add enough water to fully submerge the eggs. Stir in 1 Tbsp of coarse salt and 2 Tbsp of vinegar. Bring the water to a rolling boil over high heat.
Step 3
Once the water is boiling, reduce the heat to medium. Gently place the eggs into the boiling water using a ladle or spoon to prevent them from cracking.
Step 4
To ensure the yolk is perfectly centered, gently stir the eggs in a circular motion for about 1-2 minutes using a spoon as they begin to cook. This helps distribute the heat evenly.
Step 5
Start timing the cooking process from the moment all the eggs are in the boiling water. The cooking time determines the yolk consistency: 6 minutes for a very runny yolk, 7 minutes for a soft-boiled egg with a slightly jammy yolk, 9 minutes for a near-hard-boiled egg, and 10+ minutes for a fully hard-boiled egg.
Step 6
Immediately after boiling, transfer the eggs to a bowl of ice-cold water. Let them cool completely for at least 10 minutes. This shock helps the shells loosen, making them much easier to peel.
Step 7
While the eggs are cooling, prepare the flavorful soy marinade. Finely mince the onion, red chili pepper, and Cheongyang chili peppers. If you prefer less heat or are serving to children, you can omit the Cheongyang peppers or substitute them with green bell peppers.
Step 8
In a bowl, combine the minced onion, red chili pepper, and Cheongyang chili peppers. Add 1 cup of water, 1/2 cup of soy sauce, 2 Tbsp anchovy sauce, 2 Tbsp sugar, 2 Tbsp corn syrup, 2 Tbsp toasted sesame seeds, and a pinch of black pepper. Stir well until all ingredients are thoroughly mixed and dissolved.
Step 9
Once the boiled eggs are thoroughly cooled, carefully peel off their shells. If you encounter any resistance, try gently rolling the egg on the counter before peeling.
Step 10
Place the peeled boiled eggs into a clean zip-top bag or an airtight container. Arrange them snugly but avoid overcrowding to prevent damage.
Step 11
Pour the prepared soy marinade over the eggs, ensuring they are well-covered. Seal the bag or container tightly. Refrigerate for at least 6 hours to allow the flavors to meld and the eggs to marinate beautifully. Enjoy your addictive, flavor-packed Mayak Gyeranjang with a bowl of rice!
