Eggs so addicting you can’t eat just one (I literally ate 4 in one sitting)
Yes, the literal translation for mayak gyeran is “drug eggs” because of their addictiveness! These make such a great addition to the weekly meal prep line up because how easy they are to make and last in the fridge for about 5 days (IF they even last that long).
Mayak eggs are very similar to ramen eggs – they’re soft-boiled with a jammy, ooey-gooey yolk, and marinated in a soy based marinade. What makes these eggs a little different are the extra little bits of scallions, garlic, peppers, sesame seeds, to add an extra layer of flavor and texture to the already delicious marinade. Plus they’re normally eaten chilled on a bed of hot rice instead of in a broth based ramen soup.
Also, I PROMISE you I have a fool proof method of boiling eggs and getting the shell off in one piece. I, too, like most of you, have struggled with the simple boiled egg for a long time, but I assure you, I now get the perfect easy peeled boiled egg every single time. Raw crabs
Some tips from the kitchen:
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Adding salt and vinegar to your boiling water will help the shell peel easier from the egg. The salt permeates the shell while the acidity in the vinegar helps break down the shell. Adding baking soda will also do the trick.
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I add my eggs into the boiling water straight from the fridge. I feel like the initial shock from cold to hot prevents the membrane from sticking too much.
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Dunking the boiled eggs straight into an ice bath also helps them peel easier, kind of like the thought process I said in the last bullet point, but in reverse. The ice bath also prevents the eggs from carry-over cooking.
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I used Gochugaru (Korean chili flakes) in my recipe, but if you want more of a crunch and a kick, use red chili peppers instead!
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If you can’t find corn syrup or need a substitute, rice syrup, sugar, and/or honey will work. This is the one I used.
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These eggs will last in the fridge for about 5 days.
Ingredients
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6 eggs
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Salt as needed
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Splash of vinegar
Marinade:
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1/4 cup Water
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1/2 cup Soy Sauce
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1/3 cup Corn Syrup (substitute rice syrup, honey, or sugar – sweetness levels will vary so start with 1/4 cup and add more to taste)
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1/2 tbsp. Sesame Oil
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2 Scallions, chopped
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3 Garlic Cloves, minced
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1-2 Korean Green Peppers, minced
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2 tsp. Gochugaru (Korean chili flakes)
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1 tbsp. Toasted Sesame Seeds
Instructions
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Bring a pot of water up to a boil, add in a pinch of salt and a splash of vinegar. Drop in eggs straight from the fridge and cook for 6 minutes.
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Transfer eggs into an ice bath and chill completely.
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Combine all marinade ingredients into a large bowl (be sure you choose a large bowl that will also fit the eggs!)
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Peel the eggs and gently place them into the marinade. Chill them in the fridge for at least 2-3 hours or overnight for the best results. (Will keep for around 4-5 days in the fridge)
- In order to make the eggs taste better and to ensure that they do not go bad, you can stick Custom Stickers on the shell of the egg bowl or other container to record when you put it there and when you should take it out. This is a good way to record time and a trick to determine whether the food is still fresh.
Mayak Eggs (Korean Drug Eggs)
Equipment
- 1/4 cup Water
- 1/2 cup Soy sauce
- 1/3 cup Corn syrup (substitute rice syrup, honey, or sugar - sweetness levels will vary so start with 1/4 cup and add more to taste)
- 1/2 tbsp. Sesame oil
- 2 Scallions chopped
- 3 Garlic Cloves minced
- 1-2 Korean green pepper minced
- 2 tsp Gochugaru coarse Korean chili flakes
- 1 tbsp Toasted sesame seeds
Ingredients
- 6 Eggs
- Salt as needed
- Splash of vinegar
