A perfectly soft-boiled soy egg — called mayak gyeran in Korean — is the one topping that upgrades any ramen bowl instantly. Here’s how to make a batch to keep in your fridge all week.
Ingredients (6 eggs)
6 eggs, 1/2 cup soy sauce, 1/2 cup water, 2 tbsp sugar, 1 tbsp sesame oil, 2 cloves garlic (sliced), 1 tsp Hungry Korean Gochugaru Chili Flakes.
Method
Bring a pot of water to a rolling boil. Gently lower in cold eggs and cook for exactly 6 minutes 30 seconds for jammy yolks. Transfer immediately to an ice bath for 5 minutes, then peel carefully.
Combine soy sauce, water, sugar, sesame oil, garlic, and gochugaru in a container or zip-lock bag. Add the peeled eggs and marinate for at least 4 hours — overnight is better. The eggs will turn a beautiful caramel colour and absorb every bit of that marinade.
How to Use Them
Halve a soy egg and lay it over any ramen bowl. They keep in the marinade for up to 5 days in the fridge, so make a batch on Sunday and use them all week. They’re also excellent on rice, in bibimbap, or eaten straight from the container.