Mayak Gyeran: A Riff on Korean Marinated Eggs

Culinary Cam
2 hours ago
3 min read

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.