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Korean Mayak Gyeran Marinated Eggs
"Create a recipe card template that includes the entire text exactly as provided by the user, word for word, with clear formatting for readability. The text to include is:
Korean Mayak Gyeran (Marinated Eggs) Recipe
Recipe Ingredients:
Eggs: 12 large eggs (room temperature for even cooking)
White rice: 4 cups cooked (preferably short-grain for authenticity)
Soy sauce: 1 cup (low-sodium preferred to control saltiness)
Water: 1 cup (to dilute the marinade)
Honey: 4 tbsp (for sweetness; adjust to taste)
Rice vinegar: 2 tbsp (for a slight tang and to aid peeling)
Garlic: 6 cloves, finely minced
Ginger: 2 tsp, finely minced or grated
Green onion: ½ cup, finely chopped (use both green and white parts)
Onion: ½ cup, finely chopped (white or red for added texture)
Red chili: 2-4 (e.g., Korean red chili, Fresno, or Thai chili), finely chopped (adjust for spice preference; remove seeds for less heat)
Sesame seeds: 2 tbsp, toasted (for nutty flavor and garnish)
Sesame oil: 2-4 tsp (for drizzling when serving, not in marinade)
For boiling:
2 tbsp rice vinegar + 2 tsp salt (to ease peeling)
Cook the Rice: Prepare 4 cups of white rice according to package instructions. Short-grain rice is ideal for a sticky, authentic texture. Keep warm for serving.
Boil the Eggs: Bring a large pot of water to a boil with 2 tbsp rice vinegar and 2 tsp salt.
Gently add the 12 eggs and cook for 6 minutes for soft-boiled, jammy yolks (or 10 minutes for hard-boiled).
Stir gently for the first 30 seconds to center the yolks.
Cool and Peel: Transfer eggs to an ice bath for 5-10 minutes to stop cooking and make peeling easier.
Carefully peel under running water to keep the eggs intact.
Prepare the Marinade: In a large airtight container, combine soy sauce, water, honey, rice vinegar, minced garlic, grated ginger, chopped green onion, chopped onion, chopped red chili, and toasted sesame seeds.
Stir until the honey dissolves completely.
Marinate the Eggs: Place peeled eggs in the marinade, ensuring they are fully submerged (use a small plate or plastic wrap to keep them under if needed). Cover and let sit overnight, for maximum flavor.
Serve:
Place a halved egg over a bowl of warm white rice. Spoon some marinade, including the aromatics (onion, green onion, chili), over the top. Drizzle with 2-4 tsp sesame oil (split across servings) and sprinkle extra sesame seeds for garnish.
Optionally, add dried seaweed flakes for extra flavor.
Notes:
Storage: Eggs last 5-7 days in the fridge, but taste best within 24-48 hours. The marinade can be reused once if boiled first to remove excess moisture, ideal for stir-fries or as a dipping sauce within a week.
Spice Level: Adjust red chili quantity (2 for mild, 4 for spicier) or use milder peppers (e.g., red bell pepper) for less heat.
Sesame Oil Tip: Avoid adding sesame oil to the marinade to prevent rancidity; drizzle fresh when serving.
Serving Suggestion: The marinade’s aromatics (garlic, ginger, onion, green onion, chili) add texture and flavor when spooned over the rice. Pair with kimchi or other Korean banchan for a complete meal.
Enjoy!"
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