Korean Eggs (Mayak Gyeran) – An Irresistible Alternative to Easter Eggs

Korean Eggs (Mayak Gyeran) – An Irresistible Alternative to Easter Eggs

Looking for an Easter egg that isn’t made of chocolate? Let me introduce you to one of my all-time favourite egg dishes — Mayak Gyeran, or Korean Marinated Eggs. These jammy-yolked beauties are savoury, umami-packed, and completely addictive — hence the name "mayak," which means drug-like in Korean (don’t worry, it’s just a nod to how delicious they are!).

I used to serve these to customers as part of a simple lunch offering — a scoop of rice, a couple of glossy eggs, a side of kimchi, and a drizzle of the rich marinade. For those wanting a little extra heat, I’d add my own crispy chilli oil. They were a massive hit with customers... and with me. I always made extra — purely for quality control, of course 😉

Why You’ll Love These Korean Eggs

  • Insanely good with their jammy yolks

  • Meal-prep friendly

  • Delicious on rice, noodles, salads — or straight from the fridge

  • A clever savoury twist on the traditional Easter egg

Ingredients

  • 6 eggs

  • 1 tsp salt

  • 1 tbsp lemon juice or vinegar (rice vinegar or kombucha vinegar work well)

  • 3 cloves garlic, minced

  • ½ red chilli, deseeded and finely chopped (optional)

  • 1–2 stalks green onion, chopped (optional) OR ¼ red onion finely diced

  • ¼ cucumber, finely chopped (don’t skip this — it makes the marinade!)

  • 1 tsp sesame seeds

  • ½ cup soy sauce

  • ¼ cup honey, agar syrup, or mirin

  • 1 tbsp sesame oil (optional)

  • ¼ cup water

Pro tip: Feel free to mix and match based on what’s in your fridge. The base marinade is forgiving, but the cucumber really adds a refreshing crunch.

How to Make Mayak Gyeran

1. Boil Your Eggs

Start with room temperature eggs. Bring a pot of water to a boil, then carefully add the eggs with a spoon and set a timer for exactly 7 minutes — this is the key to that perfect jammy yolk.

2. Ice Bath Time

As the eggs cook, prepare an ice bath. Once the timer’s up, transfer the eggs immediately into the cold water to stop the cooking.

Tip for batch cooking: If you’re making a larger batch, place the eggs in a muslin cloth before boiling so you can lift them out all at once and plunge into the ice bath.

3. Peel the Eggs

Once cooled, peel your eggs. I like to gently roll them on the counter to crack the shell, then peel — use whatever method works for you.

4. Make the Marinade

While your eggs cool, mix together all the marinade ingredients in a bowl or jug.

5. Marinate the Eggs

Place your peeled eggs in a clean glass jar or container — I prefer glass when marinating to avoid any plastic contamination. Pour the marinade over the eggs until fully submerged.

Note: If the eggs float or bob, just turn them halfway through marinating for even colour. (This step is optional, unless you’re a fellow even-marination perfectionist like me.)

6. Let Them Sit

Cover and refrigerate overnight — or up to 24 hours max. Any longer and the eggs lose their jamminess and the marinade taste is too intense.

Serving Ideas

  • On hot steamed rice (drizzle marinade over the top!)

  • With your favourite noodles 

  • With a yummy salad (with a kimchi side obvs)

  • As a protein-packed snack straight from the fridge

  • Topped with crispy chilli oil if you're feeling spicy 🌶️

Storage Tips

  • Marinate for up to 24 hours only

  • After that, remove from the marinade and store the eggs separately in the fridge

  • They’ll keep for up to 4 days

  • Leftover marinade = liquid gold → Use it on rice, as a dipping sauce, or salad dressing

Let Me Know If You Try It!

I'd love to hear how you get on. Did you tweak the marinade? Add your own twist? Let me know in the comments — or tag me if you post on socials!

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