Do you love Korean food? Then you must try this soy marinated egg recipe using boiled eggs. The eggs are soft and creamy on the inside and drenched with a salty and spicy soy-based sauce.
Everything To Know About Soy Marinated Eggs
Soy marinated eggs are also called Mayak Gyeran, Korean soy sauce eggs, and Korean marinated eggs. It uses either soft or hard-boiled eggs marinated in a salty and spicy sauce. The sauce is a mix of minced garlic, Thai chili peppers, diced onions, chopped coriander, chopped green onions, white sesame seeds, sugar, light soy sauce, and water.
Enjoy its spicy flavors with Thai chili pepper and a slight crunch with minced garlic, diced onions, and white sesame seeds. You will love the egg’s soft and gooey center as you slurp the soy-based sauce. Preparing this dish takes only about 20 minutes and is refrigerated overnight.
It is best served chilled with a bowl of hot rice as your side dish for breakfast, lunch, or dinner. You can store this in an airtight container in the fridge for up to 5 days. If you love egg recipes, check out these recipes as well:
- Comforting Seaweed Egg Drop Soup
- 10-Minute Microwave Steamed Eggs
- Chinese Steamed Egg
- Traditional Chinese Egg Fried Rice (蛋炒饭)
- 15-Minute Bitter Melon Stir-Fried With Eggs
Tips And Alternatives To Consider
I share below a few tips to make this recipe easier, especially when handling eggs. You can change the sauce ingredients if you prefer. So, here are some ways to alter the ingredients according to your liking:
- Eggs: Any size will do, such as small, medium, or large eggs. If you like a soft and gooey center, make soft to medium-boiled eggs. If you like a firm and chalky texture, go for hard-boiled eggs. Another delightful option is tea eggs, known for their rich flavor and marbled appearance. After boiling, peeling the eggs may be the most labor-intensive step. However, there are two tricks to making the peeling step a lot more manageable:
- Cool the eggs in cold water or an ice bath.
- Boil the eggs in water mixed with salt and vinegar.
- Garlic: Add a garlicky crunch with fresh minced garlic. If you don’t have fresh garlic but still love the garlic and nutty taste, substitute 1 garlic clove with 1/8 tsp of garlic powder or 1/4 tsp of granulated garlic. You can also use pre-cooked Crispy Fried Garlic.
- Thai chili pepper: Make it spicy with chopped Thai chili pepper or bird’s eye chili. Use green or red chili peppers, crushed red pepper flakes, or cayenne peppers. For every 1 whole chili pepper, swap it with 1/4 tsp chili flakes. Add a Korean touch by using Gochugaru or Korean chili flakes instead of Thai chili pepper. Remove this ingredient if you are not a fan of spicy foods.
- Diced onion: The taste just hits differently with the subtle sweetness and mild onion taste of diced red onions. Alternatively, other types of onions will also work for the sauce, such as chopped white and yellow onions.
- Coriander: Provide a tart and lemon-like taste with chopped stalks of coriander. You can replace fresh coriander with coriander powder or chopped parsley, mint, or basil.
- Green onion: Add color and slight crunch with chopped green onions or spring onions. This makes the sauce slightly sweet with a mild onion taste. If you don’t have green onions, substitute this with chopped chives, shallots, white onions, yellow onions, or red onions.
- White sesame seeds: I love white sesame seeds for their light crunch and nuttiness. Alternatively, black sesame seeds also work for the recipe. Keep in mind black sesame seeds have a stronger nutt flavor than white sesame seeds.
- Sugar: Adjust the salty taste with a bit of sugar. Use any type of sweetener, such as white sugar, brown sugar, maple syrup, corn syrup, or coconut sugar.
- Light soy sauce: Light soy sauce is the base of the sauce. It gives the sauce a deeper flavor with its salty and umami taste. You can use other types of soy sauce and adjust the taste accordingly. Swap light soy sauce with dark soy sauce, tamari, liquid aminos, coconut aminos, or gluten-free soy sauce.
- Water: Water is needed to dilute the sauce. Use water to light soy sauce ratio of 1:1.
Ingredients And Kitchen Tools To Prepare
I love how basic the kitchenware is to make this recipe. Simply prepare a pot to boil the eggs and your chosen serving bowl to marinate the boiled eggs. Make sure to cover the eggs with a plastic wrap or lid when refrigerated overnight.
Here are the ingredients you need:
- 10 eggs
- 4 cloves garlic (minced)
- 2 Thai chili pepper (chopped)
- 1 medium onion (diced)
- 2 stalks coriander (chopped)
- 1 stalk green onion (chopped)
- 10g of white sesame seeds
- Sugar (adjust to taste)
- 200ml of light soy sauce
- 200ml of water
5 Steps To Make Soy Marinated Egg
You will definitely have this recipe on repeat because it only takes 5 easy steps to do it. The only part that takes too long is refrigerating it overnight. That is if you can wait that long!
Before continuing with the recipe steps below, I recommend watching my short tutorial video on Instagram or TikTok. Finished making this recipe? Don’t forget to leave a comment and tag me @kitchenmisadventures.
- Prepare a pot with water and bring to a boil. Once it boils, cook the eggs over medium heat for 6 minutes. For easier peeling, you can also add salt and vinegar to the water before boiling.
- After cooking the eggs, cool them in cold water and carefully peel the shells. Place the eggs in your desired serving bowl.
- Chop the fresh ingredients. Prepare the sauce by mixing minced garlic, chopped Thai chili pepper, diced onions, chopped coriander, chopped green onions, white sesame seeds, sugar, light soy sauce, and water. Adjust the sugar to taste and mix well.
- Pour the sauce over the eggs.
- Cover with plastic wrap and refrigerate overnight. Serve this with hot rice and enjoy its salty and spicy flavors!
Korean Marinated Eggs Recipe
Ingredients
- 10 eggs
- 4 cloves garlic minced
- 2 Thai chili pepper chopped
- 1 medium onion diced
- 2 stalks coriander chopped
- 1 stalk green onion chopped
- 10 g of white sesame seeds
- Sugar adjust to taste
- 200 ml of light soy sauce
- 200 ml of water
Instructions
- Prepare a pot with water and bring to a boil. Once it boils, cook the eggs over medium heat for 6 minutes. For easier peeling, you can also add salt and vinegar to the water before boiling.
- After cooking the eggs, cool them in cold water and carefully peel the shells. Place the eggs in your desired serving bowl.
- Chop the fresh ingredients. Prepare the sauce by mixing minced garlic, chopped Thai chili pepper, diced onions, chopped coriander, chopped green onions, white sesame seeds, sugar, light soy sauce, and water. Adjust the sugar to taste and mix well.
- Pour the sauce over the eggs.
- Cover with plastic wrap and refrigerate overnight. Serve this with hot rice and enjoy its salty and spicy flavors!
Hi, thank you for you recipe. I love it. I have a question, this is the first time I make the eggs, but the mixture became sticky after a day like glue. Is the eggs turn bad?
It appears that you didn’t use plastic wrap to cover the bowl. If you don’t seal it and refrigerate, it will lose moisture.