They call this drug eggs in Korea because these are so addictive!! 😳🥚🔥 Day 10 of Korean food

This was so easy and delicious. Made 4 just to test it out with my teen son. Made 4 more the next day for my 83 yr old mother that has not been eating well. She loved it too.

I worked with 2 Koreans. Once they found out I love Korean food. It was awesome. They were bring me things to try all the time. I miss them. June and Conan

"How can it be that addicti-" "Half a cup of sugar" "Oh"

I've made this. It's EXCELLENT. Highly recommend.

You can also use that marinade to cook pork chops or chicken thighs. I use fresh garlic, but powdered works in a pinch. This is a sweet and salty marinade that I use for many dishes. It’s kind of universal for Asian cooking.

Soy sauce Water or dashi stock Half a cup of sugar Two scallions Half an onion Two jalapeños Table spoon of garlic Table spoon of sesame seeds GOT IT !! 🕺🏾✨

That’s pretty much the recipe for Korean mother marinade. Just slight variations to marinade meats, fish, poultry and even cooked vegetables. Just keep in jar in refrigerator. Pour as needed to marinade. Use as required but don’t cross contaminate.

This reminds me of my late night egg snack, boiled eggs in butter, garlic powder, onion powder, adobo, black pepper, & sazon. I poke holes all around the eggs so they can really absorb all the flavor. Sooo good 🤤.

I always add a little vinegar and sugar to mine. Let them sit for a couple of days.

Garlic, sesame seeds, onion, jalapeno, soy sauce, water and sugar. Boiled eggs 7 minutes, peel, cut in half serve with splash of sesame oil.

Those eggs look bomb. I want to try this this week fr

I tried these and only made one alteration; I toasted my sesame seeds in a literal drop of sesame oil. I also made my own dashi. These were fricken AWESOME!!!

Teaspoon of Baking soda in boiling water for the eggs shells come off in one or two pieces so much easier to peel🙌🏻 just a tip for anyone in the future!

I made these, let them marinade overnight in the fridge, and had them the next afternoon with rice and cabbage. So good!

I heart that Philly lingo😂😂😂

He must be in Philly “Jawn”, go Birds!

I have done Chinese and Japanese style. Might try making Korean style next. I make mine soft boiled and marinate overnight. Can last a week in the fridge. Tip: Use a clingwrap to cover the marination to push out the air before putting the lid on.

A lot of comments are asking why he salted the eggs. Two reasons: 1. When added to near-boiling water, salt creates nucleation sites so that bubbles can form (boiling faster) and contributes ions that strengthen the bonds between water molecules so more heat is required to break them, thereby allowing the water to get hotter than normal boiling temp. Reason 2. If a shell cracks during boiling, salt will denature albumin proteins and solidify the egg white quickly to prevent it from leaking and ruining the texture. Edit: added detail to reason 1 to be more accurate

와..시바현타님 금손이시네요..저는 라면도 못 끓이는데😭

The most important step is to salt the eggshells