Mayak eggs, or "drug eggs," aren't actually addictive in the literal sense, but their irresistible flavor might make you feel that way! This incredibly popular Korean street food boasts a captivating blend of sweet, spicy, and savory notes that will leave you craving more. The simple yet magical combination of gochujang (Korean chili paste), soy sauce, sugar, and sesame oil creates a rich, glossy sauce that perfectly coats tender, hard-boiled eggs. The addictive quality comes from the harmonious balance of flavors—a delightful dance on your tongue that keeps you coming back for another bite.
These deceptively simple eggs are surprisingly versatile. They're fantastic as a snack, a side dish, or even a fun addition to a larger meal. Ready to experience the magic for yourself and create a batch of these addictive treats? Let's dive into the easy step-by-step recipe!
Tools Needed
- Pan
- Hob
- Sieve
- Mixing Bowl
- Jar
- Microplane (or garlic press)
- Oven
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Marinade and Eggs
- Add shiitake mushrooms to 500g of cold water, gently heat to a low simmer. Remove from heat, add kombu, and cool overnight (or use just water).
- Strain the cooled stock, reserving 200-250g.
- Combine the stock with soy sauce and honey.
- Finely slice spring onion greens, dice half a white onion, and dice chili. Crush garlic and add to the bowl.
- Add coriander stalks and toasted sesame seeds to the marinade. Mix well.
- Boil eggs for 6 minutes (adjust time to preference).
- Refresh eggs in iced water, tap and peel carefully.
Step 2. Marinate the Eggs
- Place peeled eggs in a sterilized jar, pour marinade over to completely cover.
Step 3. Refrigerate and Age
- Refrigerate for at least 24 hours, up to 5 days.
Step 4. Serve and Garnish
- Enjoy the eggs as is, or split and drizzle with extra marinade and aromatics. Serve over rice (optional) and garnish with chili crisp and spring onions.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Using kombu and shiitake mushrooms enhances the umami flavor significantly.
- Use the best quality eggs you can find for the richest flavor.
- Don't worry too much if some eggs crack during peeling; they'll still be delicious.
- The marinade firms up the eggs over time, making them easier to handle.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 25-30g
FAQs
1. Can I make Mayak Eggs ahead of time?
Yes! They're best served at room temperature, so making them ahead is perfectly fine. Store them in an airtight container in the refrigerator for up to 3 days.
2. What can I substitute for gochujang?
While gochujang provides the unique flavor, you can try a blend of gochugaru (Korean chili flakes), doenjang (fermented soybean paste), and a touch of brown sugar as a substitute. The flavor will be slightly different, but still delicious.
So there you have it – your very own batch of addictive Korean Mayak Eggs! Enjoy the sweet, spicy, and savory explosion of flavor, and don't be surprised if you find yourself making another batch very soon. Happy cooking!