🍳 Dive into the addictive world of Mayak Gyeran! 🌶️ These Korean Eggs are a flavours bomb, the perfect side dish or snack that will leave you craving more! 🤤✨ Mayak Gyeran is a simple Korean dish that features boiled eggs marinated in a savory blend of soy sauce, garlic, green peppers, and other aromatic ingredients.
Welcome back to our culinary journey through the vibrant world of Korean banchan! We’ve arrived at our final dish of the series, and it’s a true gem. Today, we’re diving into the addictive and irresistible Mayak Gyeran, a banchan and a popular Korean street food that will leave you craving for more. Get ready to experience a burst of flavours and textures in this simple yet captivating egg dish.
Mayak Gyeran, which translates to “drug eggs” in English, earned its name due to its highly addictive nature. These perfectly boiled eggs are infused with a savory, slightly sweet marinade that elevates their taste to a whole new level. With its combination of umami-rich soy sauce, garlic, and sesame oil, Mayak Gyeran is a bite-sized delight that keeps you coming back for more.
The moment you take your first bite of Mayak Gyeran, you’ll understand why it has gained a reputation as an addictive treat. The creamy and velvety texture of the eggs combined with the umami-rich marinade creates an explosion of flavours in your mouth. The subtle sweetness, the savory notes, and the hint of garlic all come together harmoniously, making each bite a truly delightful experience.
Whether you enjoy Mayak Gyeran as banchan alongside your Korean meal or as a standalone snack, it’s guaranteed to captivate your taste buds. Its addictive nature will keep you coming back for more, just like the street food vendors who sell these delectable eggs in Korea.
As our series on Korean banchan comes to an end, we hope you’ve enjoyed this culinary adventure and discovered some exciting new flavours along the way. Mayak Gyeran is the perfect finale, highlighting the unique and addictive nature of Korean street food. So why not give it a try? Whip up a batch of Mayak Gyeran and experience the irresistible allure of this delightful dish. Get ready to be hooked on the addictive flavours of Korean cuisine!
Mayak Gyeran is a simple Korean dish that features boiled eggs marinated in a savory blend of soy sauce, garlic, green peppers, and other aromatic ingredients.
In a pot, add enough water to cover all the eggs. Stir in salt and vinegar. Heat the pot over medium-high heat and bring the water to a simmer.
Carefully add the eggs to the simmering water and let them cook for 6 minutes.
After 6 minutes, remove the eggs from the pot and transfer them to a bowl of ice water. Let the eggs rest in the ice water for at least 10 minutes. Then, carefully peel the eggs and set them aside.
In a container, combine minced garlic, chopped green peppers, chopped red chili, chopped green onion, soy sauce, dark soy sauce, corn syrup, sesame oil, and water. Mix well until everything is combined.
Place the peeled eggs in a zip lock bag, pour the marinade in, close the zip lock bag and let the eggs marinate in the refrigerator for at least 2 hours, or preferably overnight.
I am fascinated by this recipe. When the eggs are only boiled for 6 minutes, are they really hard boiled enough to peel? Are these chicken eggs, I assume (not quail eggs). I want to make this soon, so please let me know!
These are chicken eggs, and yes, it’s hard to peel straight from the pot. To make it easier, it needs a bit of cooling off. It will have a jelly yolk consistency but the white part is fully cooked
Eggs are superfood. This sounds really great. Is Korean soya sauce different from Chinese or Japanese one?
This looks amazing! How does Korean soy sauce differ from what I usually get?
I am fascinated by this recipe. When the eggs are only boiled for 6 minutes, are they really hard boiled enough to peel? Are these chicken eggs, I assume (not quail eggs). I want to make this soon, so please let me know!
These are chicken eggs, and yes, it’s hard to peel straight from the pot. To make it easier, it needs a bit of cooling off. It will have a jelly yolk consistency but the white part is fully cooked
That is exactly what I needed to know, Raymund. Thanks – I will try it and let you know!