Inspired by Korean drug eggs, these marinated jammy eggs are perfect on a bowl of rice for a quick meal or on some savoury oats. The sauce is rich with gochujang, soy sauce, chili crisp, and sesame oil.
1. Bring a pot of water to boil. Drop in eggs and boil for exactly 6.5 minutes. Remove from the water and place them in an ice bath for 10-15 mins. Then peel and set aside.
2. Melt butter in a large pan over medium heat. Add garlic and green onion and fry for 2-3 minutes until fragrant. Then add gochujang, soy sauce, chili crisp, mirin and rice vinegar and stir to combine. Let the mixture simmer for a minute and then stir in the eggs.
3. Remove from heat and stir in sesame oil. Serve how you’d like, I like them on rice or savoury oats with some more sliced green onion. Enjoy!
