I am obsessed with these. The first time I had these eggs was in Korea, where I worked for three years. I’ve been craving Korean food since living in the US, where it’s not part of my daily meals. I am trying to include more Korean dishes into my meals, seeing as my partner is Korean.
These eggs are also known as ‘mayak gyeran’, which means ‘drug eggs’. This is because they are so addictive. The Korean name is 계란간장조림 (gyeran jangjorim) which translates to ‘eggs in soy broth’.
Prepping this dish is super straightforward. The eggs can be kept for around 2 – 3 days in the fridge. Best served with a bowl of steaming, sticky rice and some tangy kimchi. Soft to medium is the perfect way to have the eggs, as there is nothing more scrumptious than the runny yolk mixed with a bit of soy sauce and a spoonful of rice.
Prep time: 15 minutes
6 large eggs
5 garlic cloves, peeled
1 t crushed red pepper flakes (gochugaru – Korean red chilli)
¾ cup soy sauce
3 T mirin (sweet Japanese rice wine)
2 T unseasoned rice vinegar
- 2 cups of water
Toasted sesame seeds (for serving)
Gently lower eggs into a large saucepan of boiling water. When water returns to a gentle boil, cook 8 minutes. Transfer to a bowl of ice water and let cool 2 minutes (eggs may still be a little warm). Remove eggs from ice water and peel.
Meanwhile, bring garlic, chiles, soy sauce, mirin, vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add eggs. Let sit at least 1 hour.
To serve, drain eggs, quarter, and sprinkle with sesame seeds if desired.
These eggs are most enjoyable the next day, as the marinade has time to soak through and flavour the entire egg.
I would recommend experimenting with the water ratio, and perhaps using 1.5 cups instead of two for an extra kick of soy flavour.
If you wish to add more eggs to the marinade, make sure to bring it to a quick boil again in order to sterilise it.
How do you like to eat your eggs? Leave a comment below.