Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Mayak Gyeran
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- Level: Easy
- Total: 6 hr 25 min (includes marinating time)
- Active: 20 min
- Yield: 6 eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 185
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 186 mg
- Sodium
- 1241 mg
Mayak gyeran, translated to "drug eggs," are Korean soy-marinated soft-boiled eggs. Why the name? Because they are addictive, delicious and crave-worthy. Serve them over a bowl of warm white rice with a drizzle of the marinade and rich toasted sesame oil (or top with a small bit of butter to make it super rich). I like to serve mayak gyeran with a bit of toasted nori sheets for an even more wholesome meal. Keep the marinade for up to a week--refrigerated in an airtight container--and reuse it two or three times with fresh batches of soft-boiled eggs.
- Level: Easy
- Total: 6 hr 25 min (includes marinating time)
- Active: 20 min
- Yield: 6 eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 185
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 9 g
- Cholesterol
- 186 mg
- Sodium
- 1241 mg
Ingredients
Directions
- Bring 6 cups water, 1/2 teaspoon salt and 2 tablespoons of the distilled white vinegar to a boil in a medium pot over medium-high heat; prepare an ice bath. Carefully lower the eggs into the boiling water, then lower the heat to medium to keep it at a gentle, rolling boil. Let boil about 6 minutes for soft-boiled eggs. (If you want the yolks a little more set--cooked but still slightly jammy--boil for an additional 2 minutes.) Transfer immediately to the prepared ice bath and let sit until cool enough to handle, about 8 minutes.
- Meanwhile, to make the marinade, whisk together the soy sauce, sugar, mirin, sesame seeds, garlic, Fresno chile, scallions, remaining 1 tablespoon distilled white vinegar and 1/2 cup water in an airtight container.
- Carefully crack and peel the eggs, then drop them into the marinade. Marinate, refrigerated, for at least 6 hours and up overnight. Serve with warm white rice and drizzle with sesame oil.
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