Name: Mayak Gyeran (Korean Marinated Jammy Eggs)
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 eggs
Cuisine: Korean
Ingredients: 6 large eggs; 15 ml white vinegar; 10 g salt; 120 ml water; 120 ml soy sauce; 50 g sugar; 3 garlic; 2 scallions; 15 ml sesame oil; 10 g toasted sesame seeds; 1 red bird's eye chili; 1 green jalapeno

Equipment

Medium pot

Slotted spoon

Mixing bowl

or Large food storage container

Airtight container

Ingredients

6 servings

Eggs

6 large eggs, cold from refrigerator
15 ml white vinegar
10 g salt

Marinade

120 ml water
120 ml soy sauce
50 g sugar
3 garlic, minced
2 scallions, finely chopped
15 ml sesame oil, toasted
10 g toasted sesame seeds
1 red bird's eye chili, thinly sliced
1 green jalapeno, thinly sliced

Nutrition (per serving)

157

Calories

10g

Protein

11g

Carbs

Fat

Fiber

Sugar

1424mg

Sodium

Method

Fill a mixing bowl with cold water and ice cubes to create an ice bath. Set aside.

Bring a medium pot of water to a rolling boil at 100°C/212°F. Add the white vinegar and salt.

Carefully lower the cold eggs into the boiling water using a slotted spoon. Cook for exactly 6 minutes to achieve a jammy yolk.

6mLook for: Water maintains a steady but gentle boil

Immediately transfer the boiled eggs to the prepared ice bath and let them chill completely.

10m

Gently tap the eggshells all over to crack them, then peel carefully under cold water. Place the peeled eggs in an airtight container.

In a separate bowl, whisk together the water, soy sauce, sugar, minced garlic, chopped scallions, sesame oil, sesame seeds, and sliced chilies until the sugar dissolves completely.

Pour the marinade over the peeled eggs, ensuring they are entirely submerged. Refrigerate for at least 6 hours, or overnight for the deepest flavor.

6hLook for: The exterior of the eggs will take on a rich, deep brown color from the soy sauce

Chef's Notes

Using eggs straight from the refrigerator provides a reliable baseline for the 6-minute cooking time. If using room temperature eggs, reduce the boiling time to 5 minutes and 30 seconds.
The leftover marinade is incredibly flavorful. Once the eggs are eaten, use the remaining liquid as a dressing for noodles, a savory seasoning for stir-fries, or pour it directly over hot rice.
For perfectly oval peeled eggs, use a thumbtack or a specialized egg piercer to gently poke a tiny hole in the wide bottom end of the raw egg before boiling. This releases the internal air pocket.
The sugar in the marinade is essential to balance the intense saltiness of the soy sauce. Ensure you mix it thoroughly until completely dissolved before adding it to the eggs to prevent an unevenly flavored batch.