Mayak Gyeran: A Riff on Korean Marinated Eggs

Here we are at the fifth installment of our 2026 Alphabet Challenge that was started by Wendy of A Day in the Life on the Farm. As in years past, we post every two weeks with a recipe inspired by a certain letter. It's like Sesame Street for grown ups! And I love it.

E is for...

• Baked Beef Empanadas by Jolene’s Recipe Journal

• Corn and Edamame Salad by Karen’s Kitchen Stories

• Dim Posto - Bengali Egg Curry by Mayuri’s Jikoni

• Easter Candy Charcuterie Board by Blogghetti

• Edamame Summer Salad by Food Lust People Love

• Eggless Banana Chocolate Cake by Sneha’s Recipe

• Golden Egg Bread by A Messy Kitchen

• Mayak Gyeran: A Riff on Korean Marinated Eggs by Culinary Cam (you're here)

• Souper Easy Quiche by A Day in the Life on the Farm

• Whipped Feta Lemon Zest & Basil Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Mayak Gyeran: A Riff on Korean Marinated Eggs

Tea is not a traditional ingredient in this recipe. However, I was making this for my book group and was creating a menu around the book The Tea Girl of Hummingbird Lane by Lisa See. So, I added brewed tea to my marinade. It was a delicious addition; I think I will make it this way from now on. In any case I was serving a menu with dishes from tea cultures and took inspiration from Korean marinated eggs: Mayak Gyeran.

Ingredients

• 12 Eggs

• 2 teaspoons salt

• 2 Tablespoons vinegar (for this part, I use a white distilled vinegar)

Marinade

• 6 cloves garlic, peeled and minced

• 1 cup soy sauce (I used a gluten-free tamari)

• ½ cup honey

• 1 to 2 Tablespoons gochujang (Korean hot chile paste), depends on how spicy you want it

• 1 Tablespoon toasted sesame oil

• ½ cup brewed tea (or use water)

Procedure

Place the eggs in a pot with enough water to cover all of the eggs. Add in the salt and vinegar. Turn on the heat and bring the water to a boil. Once the water is bubbling, reduce the heat to keep it at a simmer and cook for 5 minutes. After 5 minutes, remove eggs and let them rest in a bowl of ice water for at least 10 minutes. Peel carefully and set them aside.

In a container - I like using a large Weck jar that will hold all the eggs - add all of the marinade ingredients. Mix till everything is combined. Add in the peel eggs and making sure the eggs are covered in the marinade. Let the eggs rest in the fridge for at least 2 hours or overnight. The longer, the better!

Serve over hot rice with another drizzle of soy sauce and a sprinkle of furikake, if desired.

The Previous Years' Offerings

My posts link to everyone else's. Enjoy exploring the alphabet through food.

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding (2024), The Polarizing Anchovy + Egg Salad Niçoise (2025)

• Börek with a California Twist (2024), A Belated Birthday Bûche De Noël (Yule Log) (2025)

• Crab-Stuffed Ravioli (2024), Lemon Lavender Blackberry Cake (2025)

• Dark Chocolate-Juniper Panna Cotta (2024), Gluten-Free Crystal Dumplings in Noodle Soup  (2025)

• Elderflower & Roasted Strawberry Layer Cake (2024), A Dozen Eggs - Stuffed, Scotch, Curried, and More (2025)

That's a wrap for my 'e' offering for the Alphabet Challenge. Stay tuned for the letter 'f' in two weeks!