Addictive Soy-Marinated Eggs (Mayak Gyeran)
Effortlessly Make Deliciously Addictive Soy-Marinated Eggs
My husband loves eggs so much that I used to make many soy-braised eggs. Ever since I discovered soy-marinated eggs, I’ve been making them instead of braised eggs. When you top your rice with these soft-boiled eggs marinated in a spicy sauce, the savory, salty, and spicy sauce creates an exquisite flavor. They are perfect for a quick and delicious meal!
Vegetable Ingredients- 1/4 Onion
- 1/2 Green Onion (Scallion)
- 2 Cheongyang Peppers (Korean spicy chili peppers)
- 1 Red Chili Pepper
Addictive Soy Marinade Sauce- 1 cup Soy Sauce (180ml)
- 200ml Kelp-infused Water
- 1 Tbsp Sugar
- 1 Tbsp Oligosaccharide
- 1 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
Boiling the Eggs- 7 to 10 Eggs
- 1/2 Tbsp Coarse Salt
- 1 Tbsp Vinegar
- 1 cup Soy Sauce (180ml)
- 200ml Kelp-infused Water
- 1 Tbsp Sugar
- 1 Tbsp Oligosaccharide
- 1 Tbsp Vinegar
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- Pinch of Black Pepper
Boiling the Eggs- 7 to 10 Eggs
- 1/2 Tbsp Coarse Salt
- 1 Tbsp Vinegar
Cooking Instructions
Step 1
Prepare 1 sheet of dried kelp (approximately 3x8cm) and soak it in 200ml of hot water for about 10 minutes to create a kelp-infused water. This water will add a deep umami flavor to your sauce.
Step 2
Prepare 7 to 10 eggs. Fill a pot with enough water to cover the eggs, add 1/2 Tbsp of coarse salt and 1 Tbsp of vinegar. Once the water begins to boil, reduce the heat to medium and boil for 6 minutes. This cooking time will result in perfectly soft-boiled eggs. (You can adjust the time if you prefer them more cooked.)
Step 3
Prepare the vegetables that will add flavor to your addictive soy-marinated eggs. You’ll need 1/4 onion, 1/2 green onion, 2 Cheongyang peppers, and 1 red chili pepper.
Step 4
Finely mince the 1/4 onion using a knife or food processor. Finely minced onion will add a natural sweetness and enhanced flavor to the sauce.
Step 5
Wash the 1/2 green onion thoroughly, including both the white and green parts, and then finely chop it. The fragrant aroma of the green onion will blend beautifully with the marinated eggs.
Step 6
Remove the seeds from the 2 Cheongyang peppers and the 1 red chili pepper, wash them, and then finely mince them. If you enjoy a spicier kick, feel free to increase the amount of Cheongyang peppers or add more.
Step 7
Immediately after boiling for 6 minutes, transfer the eggs to cold water to cool them down. This step helps prevent the eggs from cracking and makes them easier to peel. Once completely cool, carefully peel off the shells.
Step 8
In a large bowl or an airtight container, combine all the ingredients for the addictive soy marinade sauce. Add 1 cup (180ml) of soy sauce, the 200ml of kelp-infused water prepared earlier, 1 Tbsp sugar, 1 Tbsp oligosaccharide, 1 Tbsp vinegar, 1 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and a pinch of black pepper. Stir well until all ingredients are thoroughly combined.
Step 9
Add all the finely minced onion, green onion, Cheongyang peppers, and red chili peppers (prepared in steps 3-5) to the soy sauce mixture. Mix them evenly into the sauce, ensuring the vegetables are well incorporated.
Step 10
Gently place all the peeled, boiled eggs into the soy sauce mixture from step 8. Close the lid of the airtight container and refrigerate for about 2 to 3 hours to let the eggs absorb the flavors. Once the eggs have turned a rich, appetizing color and have absorbed the marinade well, they are ready! Place them on top of a bowl of warm rice and mix it all together for an irresistibly delicious meal that will disappear in no time!
