Korean DRUG Egg Recipe [Mayak Gyeran] So GOOD You'll Be Addicted To Making These - Mum and Son Cook

These really are epic, and we had no idea that Koreans had there own version of a traditional Chinese dish Mum used to make in our family street food stall, so when we heard of Mayak Gyeran, aka Korean drug eggs, we had to try them. This is our take on the recipe, and know its not exactly the traditional version, it's just how we like to do them and we thought we'd share our recipe for the drug eggs with you guys, as we're trying to branch out with more East and South East Asian recipes then just Chinese takeaway. Personally I like to leave my eggs out the fridge for 20 minutes before I eat mine, as the cold egg texture is very similar to mushrooms for me and I hate the texture of mushrooms, mum likes them straight from the fridge. These are so simple to make and are well worth the wait, considering once they're in the marinade you don't need to worry about them. Ingredients 6 eggs Half red onion 4 large garlic cloves 3 large spring onions/green onions/scallions 3 plums 2 large chillies 1 tsp MSG 4 heaped TBSP dark muscovado sugar 3 heaped TBSP honey 300ml all-purpose soy sauce 150ml prune juice (water or stock can be used instead) 4 tbsp toasted sesame seed 1 tsp sesame oil Water for boiling 1 tsp salt Bowl of ice water Serving Steamed rice (from rice cooker, where not cavemen) Shredded cucumber Fresh Chillies Optional Eggs times Runny yolk: medium egg 5.20 mins – large egg 6.20 mins Soft boiled: medium egg 6.20 mins – large egg 7.20 mins Soft hard boiled: medium egg 7.20 mins – large egg 8.20 mins Hard boiled: medium egg 9.20 mins – large egg 10.20 mins Overdone: medium egg 11.20 mins – large egg 12.20 mins Our webstore where we sell our books and ingredients like MSG: https://www.ziangs.com Written recipe can be found on the recipe vault www.chinandchooscookeryschool.com Buy our 1st cookbook here (PRE ORDER AFTER SELLING OUT) https://www.chinandchoo.com/product-page/pre-order-re-print-chin-and-choo-s-chinese-takeaway-cooking-bible-1 Buy or second cookbook here: https://www.chinandchoo.com/product-page/pre-order-1st-edition-ziangs-new-cookbook-part-deux-hardback The wok I use in the videos: https://amzn.to/3YkiCOk