Mayak Gyeran
- Level: Easy
- Yield: 6 eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 185
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 9
- Cholesterol
- 186
- Sodium
- 1241
- Total: 6 hr 25 min (includes marinating time)
- Active: 20 min
Ingredients
Kosher salt
3 tablespoons distilled white vinegar
6 large eggs
1/2 cup soy sauce
1/2 cup sugar
1 tablespoon mirin
1 tablespoon toasted sesame seeds
4 cloves garlic, grated
2 Fresno chiles, sliced
2 scallions, chopped
White rice and toasted sesame oil, for serving
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.