Soy-marinated eggs are a staple of Korean banchan and have avowed followers. The recipe requires minimal effort and prep time, however the way you boil your eggs is crucial. Jammy eggs with tender-firm egg whites have the optimum texture for this dish, however should you choose hard-boiled eggs or soft-boiled eggs, regulate the cooking time accordingly. Both approach, have an ice bathtub able to hold the eggs in your most well-liked state of doneness. As soon as they’re cool sufficient to deal with, peel the eggs beneath operating chilly water to look at the eggshells virtually slip away.
The marinade is barely totally different from these for the viral dish mayak gyeran or mayak eggs, which generally makes use of scallions and sugar or one other sweetener within the marinade. This one is a tangy-spicy-salty mixture of chiles, soy, mirin, and vinegar. The longer soy-sauce eggs marinate, the extra flavorful they’ll be; if in case you have an hour or much less, serve them quartered with a few of the pickling liquid drizzled over, or stir a few of the marinade into store-bought mayo (like Kewpie) and unfold on toast earlier than laying a sliced egg on high.
The submerged eggs will maintain within the fridge in an hermetic container for 2 days. Get pleasure from them atop a bowl of ramen, juk, or kimchi jjigae. Or, eat them extra merely, over scorching rice with a drizzle of sesame oil and a scattering of sliced inexperienced onions, pop a wedge or two as a noon snack, or put them out as an appetizer alongside deviled eggs and see which strikes quicker.
