Chewy and Bouncy Maekbanseok Eggs
How to Make Authentic Maekbanseok Eggs at Home
I suddenly craved Maekbanseok eggs, so I decided to make them! They take a little time, but the chewy and delightfully firm texture is worth the wait.
Maekbanseok Egg Ingredients
- 4 fresh eggs
- 1 Tbsp coarse salt
- 3 Tbsp vinegar
- Plenty of water (enough to cover the eggs)
Cooking Instructions
Step 1
To prevent the eggs from cracking during cooking, take them out of the refrigerator and let them sit at room temperature for about 30 minutes.
Step 2
Place the eggs in a pot and add enough water to completely cover them by about 2-3 cm. This ensures even cooking and prevents the eggs from bumping into each other.
Step 3
Add 1 tablespoon of coarse salt to the water. The salt helps prevent the egg white from escaping if a shell cracks and makes peeling easier.
Step 4
Add 3 tablespoons of vinegar. Vinegar helps to soften the eggshells, making them easier to peel after cooking.
Step 5
Now, place the pot over high heat and bring the water to a boil. Be ready to reduce the heat once it starts boiling.
Step 6
Once the water reaches a rolling boil, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 1 hour. Simmering for this extended period is key to achieving the signature chewy texture of Maekbanseok eggs.
Step 7
(Tip) Sometimes, eggs might crack as they roll around and hit the pot sides while cooking. If an egg cracks and the white starts to leak, you can briefly turn off the heat to minimize the leakage.
Step 8
After an hour, turn off the heat. Carefully remove the cooked eggs from the pot and let them cool. This photo shows 3 finished eggs.
Step 9
I’ve peeled two of the hard-boiled eggs. The left shows the egg right after peeling, and the right shows it just before dipping in salt. You can see how the color has deepened and the chewy texture has developed during the 1-hour cooking process.
Step 10
To serve, I’ve cut one of the eggs in half. The yolk is perfectly cooked and firm, revealing the delicious interior of the Maekbanseok egg.
Step 11
Enjoy your chewy and delightfully firm Maekbanseok eggs! They are wonderful served warm or cold, perhaps with a sprinkle of salt or your favorite dipping sauce.
