Korean Mayak (Drug) Eggs

Ingredients

• 3 large eggs (boiled for 7 minutes)
• 0.5 small yellow onion (chopped)
• 1 jalapeño (diced)
• 3 garlic cloves (minced)
• 2 stalks green onion (chopped)
• 0.25 cup water
• 6 tbsp soy sauce
• 2 tbsp dark soy sauce
• 5 tbsp honey
• 1 tbsp Korean red pepper flakes (Gochugaru)
• 1 tsp msg
• 2 tbsp sesame seeds

Steps

1. 1

   Bring a pot of water to a boil and cook the 3 large eggs for exactly 7 minutes to achieve a jammy yolk.

2. 2

   Immediately transfer the boiled eggs to an ice bath to stop the cooking process.

3. 3

   Once cooled, carefully peel the eggs and place them into a separate container or jar.

4. 4

   Prepare the aromatics: chop the green onions, finely chop the half yellow onion, mince the garlic cloves, and dice the jalapeño.

5. 5

   In a bowl, combine the water, soy sauce, dark soy sauce, honey, Korean red pepper flakes, MSG, sesame seeds, and the prepared aromatics to create the marinade.

6. 6

   Pour the marinade over the eggs in the container.

7. 7

   Cover the surface of the eggs with a paper towel to ensure they are fully submerged in the liquid, then close the lid.

8. 8

   Refrigerate the eggs for at least a few hours (or up to a week) before serving.

9. 9

   To serve, place an egg over a bed of rice and drizzle with extra marinade from the container.

Notes

The paper towel trick ensures the tops of the eggs get stained and flavored even if they aren't completely submerged. These eggs can be stored in the fridge for up to one week.

Nutrition per serving

• main
• snack
• Korean
• eggs
• marinated
• easy
• meal prep