The name means "drug eggs" in Korean. It's slang for irresistibly addictive food. Eating these on plain rice becomes compulsory.
What You Need
- 6 large eggs
- ½ cup soy sauce
- ½ cup water
- 3 tbsp mirin
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 5 cloves garlic, minced
- 3 scallions, sliced
- 1-2 Thai chilies, sliced (optional)
- 1 tsp sesame oil
How to Make It
Boil the eggs: Bring water to a full rolling boil. Lower eggs in gently. Boil exactly 6 minutes 30 seconds. Transfer immediately to an ice bath. Cool 5 minutes. Peel carefully.
Make the marinade: Combine soy sauce, water, mirin, rice vinegar, and sugar in a small saucepan. Heat over medium until sugar dissolves, 2 minutes. Remove from heat. Add garlic, scallions, chilies, and sesame oil. Cool completely.
Marinate: Place peeled eggs in a jar or container. Pour cooled marinade over. Refrigerate overnight minimum — 24-48 hours is optimal.
Serve: Halve and place on rice. Drizzle a spoonful of the marinade over the top.
Storage: 5 days refrigerated in the marinade. Gets better for the first 2-3 days.
From our Seoul Meets Mexico City collection.