Korean Mayak / Drug Eggs- Recipe
Watch the Instagram reel here!
The Egg Snack You'll Want to Make ASAP
So let's talk about why they're called "drug eggs." It's not because they're illegal or anything (phew!), but because once you taste one, you're hooked! Seriously, these eggs are like potato chips – you can't have just one.
So, what's the deal with mayak eggs? Well, they're basically soft or hard-boiled eggs that get jazzed up with a killer marinade. We're talking soy sauce, sugar, onions, hot peppers and chives– all the good stuff. Throw those eggs in the mix, let them chill in the fridge for a bit, and bam! You've got yourself a batch of mayak eggs ready to munch on.
Making these bad boys at home is a total breeze. Just boil some eggs, whip up the marinade, dunk 'em in, and let the magic happen in the fridge overnight. Wake up the next morning, and voila – you've got Korean Mayak Eggs!
Oh, and the best part? You can eat it with a side of rice and pour some of that delicious savory sauce on top and you have yourself a great meal or snack!
For an extra umami Vietnamese punch, add a little msg or some fish sauce! MMMMmmm
MARINADE
1/4 cup white onion chopped/minced (or shallot onions)
1 green hot pepper (jalapeño)- finely chopped (1 tbs, remove seeds for less heat if needed)
1 red hot pepper- finely chopped (1 tbs, remove seeds for less heat if needed)
1/4 cup green chives or regular chives (or green scallions)
2-3 tsp roasted white sesame seeds
1/2 tsp salt
1.5 cup water
1.5 cup soy sauce
1.5 tbs sugar
Optional: The below are optional if you want to level it up some:
Slice of ginger
1 minced garlic clove
Chopped cilantro stems (I like to do this for a more Vietnamese spin to them)
MSG- just a pinch or so for that umami punch
Fish Sauce- just a couple dashes
PREPARATION
1. Wash/rinse all vegetables and drain. Chop all veggies.
2. Prepare marinade: Add all marinade ingredients and washed/chopped onions, chives, cilantro in a bowl and mix well.
3. Steam eggs: bring an inch or so of water to the boil, then carefully place in eggs (make sure steaming basket is above the water level). Steam for 10-12 minutes for hard boiled eggs, and about 7-8 min for a soft boiled egg. Then immediately place eggs in iced cold water. Then peel under running cold water. (Times are approximate, it depends on how many eggs you put in the steamer, how big the pot is and how big the eggs are but these are my times based on my dutch oven pot with about 7 eggs).
4. Place peeled eggs into a glass jar or Tupperware and pour in soy mixture (you want to make sure the eggs are fully submerged in the sauce, so placing a plate on top works) and store in the fridge for at least 6 hours (preferably overnight for maximum flavor penetration, of course, the longer the tastier).