Resep telor kecap asin (12 Telur)
Bahan
* 12 butir telur
* 2 batang daun ketumbar, iris
* 8 siung bawang putih, cincang
* 2 buah cabai , iris
* 2 sdm wijen sangrai
Bahan Marinasi
* 240 ml kecap asin Korea / soy sauce
* 240 ml air
* 4 sdm madu atau corn syrup
* 2 sdm gula
* 2 sdm minyak wijen
Cara Membuat
1. Rebus telur selama 6–7 menit untuk tekstur setengah matang.
2. Setelah matang, pindahkan langsung ke air es selama beberapa menit.
3. Kupas telur perlahan agar permukaan tetap mulus.
4. Campurkan semua bahan marinasi dalam wadah besar.
5. Tambahkan bawang putih, daun ketumbar, cabai, dan wijen.
6. Masukkan telur hingga terendam marinasi.
7. Simpan di kulkas minimal 4 jam atau semalaman supaya rasa lebih meresap.
Penyajian
Sajikan dengan nasi hangat dan sedikit kuah kecapnya di atas nasi 🤤
Tips
* Gunakan soy sauce Korea agar rasanya lebih autentik dan tidak terlalu asin.
* Bisa tahan 3–4 hari di kulkas.
* Tambahkan rumput laut atau kimchi untuk pelengkap ala Korea. #irt #masakdirumah #tinggaldiamerika #tinggaldiluarnegeri #mayakgyeran
One of the best things about Korean-style soy sauce marinated eggs, also known as Mayak Gyeran, is how versatile and flavorful they are, turning simple boiled eggs into a savory snack or a perfect accompaniment to many meals. When I first tried making these, I found that starting with the right eggs made a big difference—I always use fresh farm eggs for the best texture and taste. The marinade is the heart of this recipe. Using Korean soy sauce, or Ganjang, gives an authentic taste that is less salty and has a richer umami flavor compared to regular soy sauce. If you can’t find Korean soy sauce locally, a high-quality light soy sauce works as a substitute but might affect the sweetness and saltiness balance slightly. Marinating the eggs overnight in the fridge really helps the flavors penetrate the egg whites, creating that perfect contrast between the creamy yolks and the savory exterior. You can even experiment by adding a piece of dried seaweed (gim) or a few slices of kimchi in the container for extra depth and that classic Korean taste. I often sprinkle extra toasted sesame seeds when serving for added crunch and aroma. These eggs pair wonderfully with warm steamed rice or can be chopped and added to salads, noodle dishes, or even as a protein-packed snack on their own. I recommend keeping them refrigerated and consuming within 3 to 4 days to enjoy them at their freshest. Plus, they are incredibly convenient to have on hand when you want a quick, flavorful protein boost! In terms of nutrition, these marinated eggs provide an excellent source of protein and healthy fats, while the soy sauce marinade adds sodium and small amounts of sugar from the honey or corn syrup used, so balancing your overall daily intake is key. This recipe is easy to customize based on your taste preferences—experiment with the amount of chili for heat or add minced ginger for a subtle zing. Overall, making soy sauce marinated eggs is a rewarding culinary project that enhances your cooking repertoire with an easy, authentic Korean flavor that everyone will love.