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soy sauce eggs
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5 from 1 vote

Soy Sauce Eggs (Mayak Gyeran)

A super easy additive Korean side dish -  salty and sweet spicy eggs! 
Prep Time5 mins
Cook Time10 mins
Resting Time6 hrs
Total Time6 hrs 15 mins
Course: Side Dish
Cuisine: Korean
Author: Jennifer | Chopsticks and Flour

Ingredients

  • 5-6 eggs
  • 2 Tbsp vinegar
  • 1 tsp salt

Sauce

  • 100 ml (1/2 cup) soy sauce
  • 100 ml (1/2 cup) water
  • 30 ml (2.5 Tbsp) Korean rice or corn syrup
  • 30 ml (2.5 Tbsp) sugar
  • 1/2 Tbsp sesame oil

Sauce Toppings

  • 1 green onion or scallion
  • 1/4 onion
  • 1 jalapeno
  • ½ Tbsp toasted sesame seeds

Instructions

  • Fill a pot with enough water to fully cover all the eggs and add in the salt and vinegar. (The vinegar will make peeling the eggs easier). Bring the water to a boil and gently submerge the eggs (I like to use a slotted spoon).
    soy sauce eggs
  • Cook 6½ minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water.
    soy sauce eggs
  • Place all the sauce ingredients in a medium sized bowl or tupperware and stir. Chop the green onion, onion and jalapeno and place into sauce bowl.
  • Once the eggs have cooled, peel the eggs and place them into the soy sauce. Sprinkle with toasted sesame seeds.
    soy sauce eggs
  • Cover, refrigerate and patiently wait for at least 6 hours (or overnight)! When ready, enjoy over a warm bowl of rice. Remember to spoon some extra sauce over the rice. Enjoy.

Notes

*You should enjoy the eggs within about 5 days.