How to Make Korean "Narcotic Eggs"
This Korean side dish, known as "Narcotic Eggs," gets its name from its sweet, spicy, and rich sauce that is incredibly addictive. The recipe is extremely simple and pairs perfectly with rice.
Estimated Cooking Difficulty: ★
Essential Ingredients and Tools
- Eggs
- Korean soy sauce (or light soy sauce)
- Japanese mirin
- White sugar
- Sesame oil
- Green onions
- Chili peppers (bird's eye chili or green/red chili peppers)
Preparation
Before starting, decide how many servings you want to make. The following sauce quantities are for one serving, sufficient for marinating 5–8 eggs.
Per serving:
- Eggs: 5–8
- Soy sauce (or light soy sauce): 4 tablespoons
- Water: 4 tablespoons
- Mirin: 2 tablespoons
- White sugar: 2 tablespoons
- Sesame oil: 5ml
- Green onions: 15g (chopped)
- Chili peppers: 15g (sliced into rings)
Instructions
- Bring a pot of water to a boil. Add the eggs and boil for 7 minutes (to achieve the perfect soft-boiled consistency).
- While the eggs are cooking, prepare the sauce: Pour 4 tablespoons of soy sauce, 4 tablespoons of water, 2 tablespoons of mirin, and 2 tablespoons of white sugar into a small saucepan.
- Heat the sauce until it boils. Simmer briefly to evaporate the alcohol from the mirin, then turn off the heat and let it cool.
- Add the sliced chili pepper rings to the cooled sauce.
- Remove the boiled eggs and place them in ice water to cool. Once cooled, peel off the shells.
- Place the peeled eggs into the prepared sauce. Drizzle 5ml of sesame oil over the top and sprinkle with chopped green onions.
- Refrigerate for 1–2 hours to allow the eggs to fully absorb the flavors.
Additional Notes
- The sauce ratio can be adjusted to taste. If you prefer a sweeter flavor, increase the amount of sugar.
- The leftover sauce is delicious and can be used directly for mixing with rice.
If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.