Mayak Eggs with fermented pepper (Korean Drug Eggs)

fudgey, gooey, sweet spicy marinated eggs are insanely delicious over a simple bowl of warm rice. We also love them added to ramen or atop a bowl of miso with some tofu and kimchi.

The term drug eggs attest to how addictive these marinated eggs are. The addition of fermented green peppercorns to the marinade adds an extra level of addictiveness as the crunchy warming pop of the pepper compliments the creamy yolks of the eggs perfectly.

I like to make a big batch and use them over a few days but you can easily halve or double the recipe. They only keep for 3-4 days so only make what you will eat. The marinade is delicious brushed over chicken or fish before grilling, added to a stir fry or stirred into broth to give it extra flavour and kick.

Marinade

  • 1 cup good quality dark soy sauce

  • 1 cup water

  • 2/3 cup white sugar or runny honey

  • 1/2 medium brown onion diced

  • 2 spring onion roughly diced

  • 5 cloves garlic finely sliced

  • 1-2 long red chilli

  • 1 long green chilli

  • 5cm piece kombu seaweed (optional)

  • 2 tsp fermented green peppercorns

  • 1 tbsp toasted sesame seeds

Eggs

  • 8-10 free range eggs

  • 1 tablespoon salt

  • 1 tablespoon white vinegar

INSTRUCTIONS

  • Add all marinade ingredients to a bowl and mix to combine. Find a jar or glass container that will fit all of the eggs.

  • Add vinegar and salt to a pot of boiling water. Reduce the heat and gently place each egg into the water. Simmer for 6 minutes for gooey eggs (or 10 minutes for hard-boiled eggs). Prepare a large bowl of ice water.

  • Remove the eggs and immediately transfer to the ice water to cool completely.

  • Gently peel the eggs. You can run the eggs under cool water and use the tip of a teaspoon to help slide the shells off.

  • Add the eggs to the jar and cover with the marinade. Place in the refrigerator overnight, or at least 6 hours.

  • To serve, gently cut the eggs in half using a clean sharp knife .

Serving suggestion: top a bowl of warm rice with a mayak egg and a little of the marinade, making sure to get some onion, chilli and fermented pepper corns. Garnish with thinly sliced spring onions, toasted sesame seeds and a little dash of sesame oil to taste. It makes for an excellent garnish over a bowl of noodles as well. Enjoy!