Aaron, on a personal note...I am a Canadian who grew up speaking English as a first language, with a reasonable amount of French as well, having lived in Quebec for a few years. I moved to Mexico to work in IT for a university for a year, in a small town where few people spoke English, and it was 99.999% Spanish. I had to learn fast, and I had to live, work, shop, pay bills, and deal with everything in a language I hardly knew when I first arrived. It takes a lot out of you, even on days where you're not actually "doing" anything...so I know what its like, and the kind of stress you mentioned in your ad segue. I just want to say, your English is exceptional, and way better than my second or third languages are. Thank you for everything you do!
I like your videos, because you explain in details which ingredients can be replaced with more affordable ones and how that changes the taste. And the part where you show how to use leftovers is the best. It's much more than a recipe
A trick I learned from making the marinated eggs for Ramen is use a small but tall container. Put your eggs in the marinade and put a piece of paper towel on top. Make sure to soak paper towel in the marinade by pushing it down. It will keep soaking the marinade and coat the side the is not in the marinade.
Pro tip: mix the marinade in a large ziplock bag and marinate the eggs right in the bag. Be sure to remove all the air before sealing. Lay it flat on a shelf of your fridge and simply flip the whole bag over a couple of times while they marinate.
@Aura983 Sorry, but I have no intention of stopping my use of disposable ziplock bags until the major sources of plastic pollution start doing their part. I have my reasons, and debating the issue with a random stranger in a TH-cam comment section is another thing I have no intention of doing.
This is one of my favorite things to do with eggs. I usually have a TON of eggs in the fridge and I usually boil several any time I have water heating on the stove (like for pasta or ramen or whatever else needs boiling.) When I make this, I usually make about 8 to 10 at a time, I add dried shiitake mushrooms to the marinade as well, then when I set up my rice in the rice cooker I add some of the mushrooms from the marinade. This usually also includes some of the marinade in the rice, and they all cook together. Then I top with an egg or two and some butter (and a spoonful or three of marinade). It is SO good and it makes for such a wonderful and easy breakfast!
That sounds delicious and it's another way to some of those mushrooms that I don't use often enough because I just run out of ideas for them. Thanks so much for that. I've made these eggs before and I love them but the addition of the mushrooms will take it up a notch.♥
Aaron, you're like a mind reader or something. I've been watching every video and reading every article about these eggs I could find, for the last 2 days now. Trying to figure out the best way to make them. Your video was published literally just in time, as I was planning to make some tomorrow for the first time.
@@AaronandClaire I certainly will. I'm making your gochujang alfredo tonight, for the third or fourth time. If I had to estimate, I'd say about 28.5714% (2/7) of everything I cook these days is based on your recipes and videos.
Another tip to avoid the bald spots on eggs, is to put a paper towel on top of them. It will get saturated with the marinade and colour the top of the eggs
No. Just put a plate on top. No paper towels in food lol. It's common sense. Did you just make that up? 😂 Don't be giving stupid advice if you're clueless. 😂
Thank you for the perfect soft boil egg. I love a runny yoke and always tend to overcook them. I think I'm also going to use that marinade on some chicken thighs. That would really give them some good flavor.👍🏻😋
I just received your cook book as a surprise gift from my mother. I'm so excited to try your recipes, they look delicious. Thank you for your hard work and generosity bringing these Korean dishes to us.
OMGAWD!!! Delucious! Professionals cook, here! Glad to have the recipe, Chef! I am a type two diabetic. The next time I make them, I’m gonna cut the sugar in half. But I know they’ll still be extraordinary. I use the Serranos. I put a little sake and a little Japanese vinegar in as well. I just subscribed to your channel. These eggs are life-changing!
Once again, Aaron with the win! I had no idea that this even existed. Maybe I need to make a trip to Korea. It's just simple ingredients simply done. So easy!!! Thanks.
Aaron, I just wanted to say a huge thank you for your content - everything is so tasty and easy to make. You always keep in mind that some products might not be available in non-Asian countries. I lived in Thailand for 3 months and had to get used to the local groceries and cooking habits. I watched your videos every day to find new recipes to try, and it made it easier to find all the ingredients in Thai stores. Thank you for everyday inspiration and tasty food on my table 🩷
Hi Aaron and Claire, just a quick question, I live alone and although I would certainly polish off the eggs within a few days, the marinade would go to waste if I can only keep it for a week, so can I freeze it? Loving the videos and your cookbook is fab, I would encourage everyone to buy it. Love from the UK 🥰🥰
Great personality!!! Thank you for the easy Korean recipes, I live in a town without a Korean restaurant. I grew up in a military town and always had access to fantastic Korean food and my best friend is a two hour drive and only get to visit once or twice per year. Thankfully she has all of eomeonim’s recipes down and she prepares a feast for the visits. I have been craving some marinated eggs. Tonight it’s without Chili’s but this weekend I’m going to find me a rich man to buy my Chili’s
KOREAN MARINATED EGGS Ingredients: 1/4 yellow onion 1 Cheongyang chili pepper (or serrano, jalapeno, etc.) (optional) 1 mild red chili (or red bell pepper) 2 green onions 2 garlic cloves 6 cups water 6 large eggs Hot steamed rice, about 1 cup (210g) for each serving Marinade: 1/2 cup (120ml) soy sauce 1/2 cup (120ml) water 2 tbsp sugar 1 tbsp white vinegar 1 tbsp toasted sesame seeds 1/2 tbsp toasted sesame oil 1/4 tsp black pepper
WOW what a great addition to a soy, sake and mirin concoction I recently made to marinate eggs for a homemade beef ramen I made from scratch. Can't wait until our chickens lay a few more eggs so I can give this a try soon.
You are wonderful your English is amazing, your cookbook is stunning, and it has made me a better well well-rounded home cook. I love trying food from around the world. I love your videos and you and Clair are so cool.
Hi Aaron and Claire. Thanks for making this video. I’m always intrigued by those eggs every time I see them on a drama.😂 I also appreciate you sharing what to do with the leftover marinade . Love from Tennessee!🤗💕
OMG I was just looking for this recipe. I've been subscribed for years now and love the vibes of this channel-the food always looks so delicious! Thank youuu! I'm so excited to try this out!!
So funny...i just had to write down my "drug eggs" recipe for my husband today and then i see you posted this video this week. I love your recipe for this and will definitely give it a try. I had to give mine to my husband (a chef) because i make them all the time at home and hes starting a new project for a ramen food truck and wanted my eggs to sell with the ramen. I will definitely be sharing your recipe with him as well because the flavor profile of yours is quite a bit different than mine...
I made this today, I halved the marination required, as I wanted to make it for just a person. It turned out to be amazing! I wish I had some Calrose or sushi rice to go with it! It was not a great combo with Indian style rice (not basmati), but still tasted amazing!!! 😊
Love your channel! Love Korean food! I have tried to make some of your recipes and shared the food with friends. Thank you for making it simple for people like me who is not much of a cook.
I am obsessed with these eggs. Have been for a while. And if I don't cook immediately with the extra sauce, I just distribute in my silicone ice cube trays, and freeze it. That way, when I want to add it to something, I just grab a couple of cubes and there we go! 😊
I'm not sure how your channel ended up in my feed. Possibly because I subscribe to Yeung Man Cooking? In any case I'm glad this video popped up! This recipe looks easy and delicious, and that marinade is so versatile. You do a great job with the explanation and cooking demo, Aaron. And Claire is adorable! Your cookbook looks excellent and I'm thinking about buying it. I am vegetarian so I'm wondering how many of the recipes are vegetarian or can be readily adapted? Thanks and keep up the great work!
I’m actually very happy I discovered this TH-cam channel! Can I use any soy sauce? I’m just super picky and have a preference of soy sauce, so I was wondering if it’d affect it negatively?
This looks amazing, but one question. If the eggs are soft boiled and then in the fridge for 6 hrs will they not go hard? Before you serve them do they need to be at room temperature for a set time? I really love all your recipes ❤
I just put the eggs in the marinade and took a taste of it and holy f…! I could chug down that whole bowl of marinade by itself! I’m excited for the final result tomorrow 💕
As a regular white American girl with Irish and French roots, I can honestly say I sometimes wish I was Korean...I adore the wonderful and flavorful food! I've made shoyu eggs in the past, but this looks so amazing!!!❤ love to you and Claire!!
when you submere eggs into the boiling water, do you keep them in it for 7 minutes from that exact point, or do you wait until it goes back into the boil and then wait 7 minutes?
From when you put them in, eggs cook fast and won't drop the temp significantly enough to effect the cook time more than maybe 3 seconds. If it takes a while to boil, the eggs were too cold, take them out a bit earlier next time and add 30 seconds or so this time.
Australia here. I have been absolutely loving cooking Korean food over the last few years (mostly because I enjoy it, but so do my Korean work colleagues!). I absolutely love eggs. I am definitely going to try this because they look absolutely delicious! I do have one question though, are the eggs served hot or cold? Clare wanted hit rice to go with them, so I wasn't sure.
I don't know if you have eggs break on you in the water. I just recently learned that if you let the eggs sit in hot tap water for a few minutes, or while you are getting everything out, will help them not to break. Since I started doing this I have never had anymore cracked eggs. Just passing on the chef tips to other chefs. Thank you for the delicious recipe.
@@PlantDaddyGaming it's a little metal one, it's not exactly a basket but has a flat open bottom and a couple of little handles, kinda hard to describe. but yes, I steam them in a covered pot of shallow water for seven minutes and they come out perfect; whites nice and set and the yolk thick but runny.
Thank you so much for enjoying our videos! 🤗Sweetness needs to be there to balance out the saltiness of the soy sauce. You can replace it with stevia, but I recommend using half of the amount.
How long are the eggs for after soft boiling them? I'm totally going to try this! I saw similar eggs on a couple Korean shows on Netflix and have wanted to give it a try! Looks yummy! ❤
Welcome aboard. As a long-time viewer, with at least 15-20 of Aaron's recipes in my regular rotation, I can say it's worth the time to check out all of the videos on this channel. I blame him for why I now regularly buy gochujang in 3 kg tubs these days! :D
These look so amazing... I will most def try this with curry or carbonara samyang ramen. Thank you so much for this and allbof your amazing recipes. Even my own children (8, 10) and picky husband loves them. ❤
I tried making this dish a few months ago using a different TH-camr’s recipe. And it was SO SWEET. Like, candy soy eggs 🤢. But I am looking forward to trying your recipe! I’ll probably add the sugar a tsp at a time so I don’t go back down that road haha. Thanks for the cool ways to use the marinade afterwards, too
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](http://i.ytimg.com/vi/1hdGrxm7PPQ/mqdefault.jpg)
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](/img/tr.png)
Aaron, on a personal note...I am a Canadian who grew up speaking English as a first language, with a reasonable amount of French as well, having lived in Quebec for a few years. I moved to Mexico to work in IT for a university for a year, in a small town where few people spoke English, and it was 99.999% Spanish. I had to learn fast, and I had to live, work, shop, pay bills, and deal with everything in a language I hardly knew when I first arrived. It takes a lot out of you, even on days where you're not actually "doing" anything...so I know what its like, and the kind of stress you mentioned in your ad segue.
I just want to say, your English is exceptional, and way better than my second or third languages are. Thank you for everything you do!
Thank you so much for sharing your story and for your incredibly kind words! 🙏😍
you are so kind. this is the first time I heard a person who understands the difficulty most non-native English speakers are dealing with everyday.
That's me in Hong Kong. I can get around but its very stressful even if great fun.
Don’t agree, he speaks the language well but no one drags out the words and sentences like this ,sounds like a mixture of Mexican and Croatian
@@craigmoss2981 I like to hear your Korean... I bet you're not even speaking a 2nd language. Mexican.. lol, tells a lot.
Y'all- you can use this marinade with soft or firm tofu! You can then eat as is OR fry up in thin slices for sandwiches!
I like your videos, because you explain in details which ingredients can be replaced with more affordable ones and how that changes the taste. And the part where you show how to use leftovers is the best. It's much more than a recipe
A trick I learned from making the marinated eggs for Ramen is use a small but tall container. Put your eggs in the marinade and put a piece of paper towel on top. Make sure to soak paper towel in the marinade by pushing it down. It will keep soaking the marinade and coat the side the is not in the marinade.
“If you’re a rich guy with a bunch of green onions, just add more in…” love it 😂❤
I wish I was a rich guy because I LOVE green onions lol
Pro tip: mix the marinade in a large ziplock bag and marinate the eggs right in the bag. Be sure to remove all the air before sealing. Lay it flat on a shelf of your fridge and simply flip the whole bag over a couple of times while they marinate.
Pro tip on this great pro tip: put your bag on a plate in the fridge just in case of leaks! Ask me how I know!
@@dorothyyoung8231 LMAO 😂
Pro tip: use reusable containers over disposable ones. It's more sustainable and you'll ingest less microplastic.
@Aura983 Sorry, but I have no intention of stopping my use of disposable ziplock bags until the major sources of plastic pollution start doing their part. I have my reasons, and debating the issue with a random stranger in a TH-cam comment section is another thing I have no intention of doing.
@@dorothyyoung8231 how did u know
I never thought that you might struggle with all of the English translations, as you make it look so easy. Thank you both for everything that you do!
This is one of my favorite things to do with eggs. I usually have a TON of eggs in the fridge and I usually boil several any time I have water heating on the stove (like for pasta or ramen or whatever else needs boiling.) When I make this, I usually make about 8 to 10 at a time, I add dried shiitake mushrooms to the marinade as well, then when I set up my rice in the rice cooker I add some of the mushrooms from the marinade. This usually also includes some of the marinade in the rice, and they all cook together. Then I top with an egg or two and some butter (and a spoonful or three of marinade). It is SO good and it makes for such a wonderful and easy breakfast!
That sounds delicious and it's another way to some of those mushrooms that I don't use often enough because I just run out of ideas for them. Thanks so much for that. I've made these eggs before and I love them but the addition of the mushrooms will take it up a notch.♥
@@milomilo55 happy to share! Just make sure to cook the mushrooms before eating them! But enjoy! They are so tasty.
Aaron, you're like a mind reader or something. I've been watching every video and reading every article about these eggs I could find, for the last 2 days now. Trying to figure out the best way to make them. Your video was published literally just in time, as I was planning to make some tomorrow for the first time.
Wow, perfect timing! Please let us know how it turned out! 😍
@@AaronandClaire I certainly will. I'm making your gochujang alfredo tonight, for the third or fourth time. If I had to estimate, I'd say about 28.5714% (2/7) of everything I cook these days is based on your recipes and videos.
Same here😁
SAMME I've been looking for two days
Literally I had just wrote down to make them this week and then I saw this
Another tip to avoid the bald spots on eggs, is to put a paper towel on top of them. It will get saturated with the marinade and colour the top of the eggs
Japanese technique 😅
No. Just put a plate on top. No paper towels in food lol. It's common sense. Did you just make that up? 😂 Don't be giving stupid advice if you're clueless. 😂
Great delivery. I really enjoyed the pace of your video.
Your English is very good. Well done. Easily understood, very specific instructions. No guess work, no mysteries. I am DROOLING!🤤
Claire's the best food taster and critic.
Nice! My chickens are laying eggs like crazy and now i know just what to do with them! Thanks 👍
Fresh eggs and this marinade? I think yours is gonna be the most delicious marinated eggs in the world 👍
Trying these this weekend. will report back shortly.
That's the spirit! 😎👍
@@AaronandClaire I tried them! They are delicious! I recommend to anyone thinking about trying it or loves eggs :)
I was in need of a homemade snack to make this weekend. I no longer have that need. 😊
With this bad boy, you don't need anything 🤣
"everything will be fantastic". Nice!
Thank you for the perfect soft boil egg. I love a runny yoke and always tend to overcook them.
I think I'm also going to use that marinade on some chicken thighs. That would really give them some good flavor.👍🏻😋
I just received your cook book as a surprise gift from my mother. I'm so excited to try your recipes, they look delicious. Thank you for your hard work and generosity bringing these Korean dishes to us.
Saw this today and made it. So happy I had the ingredients and these great directions. This is how I'm going to make bulgolgi from now on.
OMGAWD!!!
Delucious!
Professionals cook, here!
Glad to have the recipe, Chef!
I am a type two diabetic. The next time I make them, I’m gonna cut the sugar in half. But I know they’ll still be extraordinary.
I use the Serranos.
I put a little sake and a little Japanese vinegar in as well.
I just subscribed to your channel. These eggs are life-changing!
Once again, Aaron with the win! I had no idea that this even existed. Maybe I need to make a trip to Korea. It's just simple ingredients simply done. So easy!!! Thanks.
I'm so glad I could introduce you to something new and exciting! 😍 Thanks!
Aaron, I just wanted to say a huge thank you for your content - everything is so tasty and easy to make. You always keep in mind that some products might not be available in non-Asian countries.
I lived in Thailand for 3 months and had to get used to the local groceries and cooking habits. I watched your videos every day to find new recipes to try, and it made it easier to find all the ingredients in Thai stores. Thank you for everyday inspiration and tasty food on my table 🩷
We made your egg recipe and they were phenomenal! Wow, So creamy and delicious! Thank you!
Aaron and Claire, awesome video I really liked it
Thank you for saying that, my friend!! 😍
Hi Aaron and Claire, just a quick question, I live alone and although I would certainly polish off the eggs within a few days, the marinade would go to waste if I can only keep it for a week, so can I freeze it? Loving the videos and your cookbook is fab, I would encourage everyone to buy it. Love from the UK 🥰🥰
Use the marinade again for a second batch or toss it out. These eggs keep for weeks.
use the marinade for meat
@@gaydad4211 I used mine to marinate some imitation crab bits. Gave them some life.
Great personality!!! Thank you for the easy Korean recipes, I live in a town without a Korean restaurant. I grew up in a military town and always had access to fantastic Korean food and my best friend is a two hour drive and only get to visit once or twice per year. Thankfully she has all of eomeonim’s recipes down and she prepares a feast for the visits.
I have been craving some marinated eggs. Tonight it’s without Chili’s but this weekend I’m going to find me a rich man to buy my Chili’s
KOREAN MARINATED EGGS
Ingredients:
1/4 yellow onion
1 Cheongyang chili pepper (or serrano, jalapeno, etc.) (optional)
1 mild red chili (or red bell pepper)
2 green onions
2 garlic cloves
6 cups water
6 large eggs
Hot steamed rice, about 1 cup (210g) for each serving
Marinade:
1/2 cup (120ml) soy sauce
1/2 cup (120ml) water
2 tbsp sugar
1 tbsp white vinegar
1 tbsp toasted sesame seeds
1/2 tbsp toasted sesame oil
1/4 tsp black pepper
WOW what a great addition to a soy, sake and mirin concoction I recently made to marinate eggs for a homemade beef ramen I made from scratch. Can't wait until our chickens lay a few more eggs so I can give this a try soon.
Just made this, gonna marinate this overnight and sample it for myself. I'm EXCITED!!
Beautiful channel. Glad I found it!
I've been thinking about marinaded eggs recently
Perfect timing to turn those thoughts into reality 😍
I love Korean food so yummy and healthy and even the deserts are great❤. I’m buying your cookbook❤
You are wonderful your English is amazing, your cookbook is stunning, and it has made me a better well well-rounded home cook. I love trying food from around the world. I love your videos and you and Clair are so cool.
I can't wait to make this. I just need to nut some peppers. It looks delicious. Your presentation was clear & helpful. Thanks!
Love your ,"don't worry abt it" it's soooo cute as cute as you and your recipes.❤🙏😇
Oh my- this looks delicious, seems simple, and I absolutely have to go and try to make it, like, right now!
Awesome recipe! Looking forward to giving it a spin! I'm going to have to wishlist (and buy) that cookbook of yours!
I’m 🤤 drooling! This looks so good! I can’t wait to try this. Thank you.
Can’t wait to try this!!
Wonderful. I'm making these tomorrow, they look delicious.
Hi Aaron and Claire. Thanks for making this video. I’m always intrigued by those eggs every time I see them on a drama.😂
I also appreciate you sharing what to do with the leftover marinade .
Love from Tennessee!🤗💕
Thank you, Aaron, as always all your recipes are delicious. Besides that you make it to seem so easy.
the timing of you making this side dish video couldn't be more perfect! I can't wait to make it for my family!
Love Claire's reactions
Thank you Aaron and Claire! I made this tonight and what a hit! I agree, you need the chilli hit! Super delicious 10/10
OMG I was just looking for this recipe. I've been subscribed for years now and love the vibes of this channel-the food always looks so delicious! Thank youuu! I'm so excited to try this out!!
So funny...i just had to write down my "drug eggs" recipe for my husband today and then i see you posted this video this week. I love your recipe for this and will definitely give it a try. I had to give mine to my husband (a chef) because i make them all the time at home and hes starting a new project for a ramen food truck and wanted my eggs to sell with the ramen. I will definitely be sharing your recipe with him as well because the flavor profile of yours is quite a bit different than mine...
I made this today, I halved the marination required, as I wanted to make it for just a person. It turned out to be amazing! I wish I had some Calrose or sushi rice to go with it! It was not a great combo with Indian style rice (not basmati), but still tasted amazing!!! 😊
Love your channel! Love Korean food! I have tried to make some of your recipes and shared the food with friends. Thank you for making it simple for people like me who is not much of a cook.
Thank you for the recipe teach
Thank you for watching!!! 😍
I am obsessed with these eggs. Have been for a while. And if I don't cook immediately with the extra sauce, I just distribute in my silicone ice cube trays, and freeze it. That way, when I want to add it to something, I just grab a couple of cubes and there we go! 😊
I'm not sure how your channel ended up in my feed. Possibly because I subscribe to Yeung Man Cooking? In any case I'm glad this video popped up! This recipe looks easy and delicious, and that marinade is so versatile. You do a great job with the explanation and cooking demo, Aaron. And Claire is adorable! Your cookbook looks excellent and I'm thinking about buying it. I am vegetarian so I'm wondering how many of the recipes are vegetarian or can be readily adapted? Thanks and keep up the great work!
As always thank you for a wonderful new recipe to add to my collection my friend and I actually have some Korean friends over here by me
You're always welcome! If you make this for them, I guess they will love you more🤣
@@AaronandClairethey actually work at a Korean restaurant 🤣🤣🤣🤣
I’m actually very happy I discovered this TH-cam channel! Can I use any soy sauce? I’m just super picky and have a preference of soy sauce, so I was wondering if it’d affect it negatively?
Another great video and recipe! Thank you!
Acabei de fazer os meus,vou esperar as 6 horas para provar.
Obrigada!
Cumprimentos de Portugal
I want this so much
Let's make this!! 😍
You did a spectacular job with this video, love your voice lol such a delicious snack!
This looks amazing, but one question. If the eggs are soft boiled and then in the fridge for 6 hrs will they not go hard? Before you serve them do they need to be at room temperature for a set time? I really love all your recipes ❤
Side dish?! This is my breakfast in most cases lol. Happy to see your recipe. 🥚
Wow, so simple. The difficult part for me would be making the eggs, but I still want to try it 😊
I just put the eggs in the marinade and took a taste of it and holy f…! I could chug down that whole bowl of marinade by itself! I’m excited for the final result tomorrow 💕
This with the sauce over rice would be the best hangover cure 🤤
Would make an excellent rice killer, especially alongside wanjajeon (I watched a video on such from Maangchi recently)
As a regular white American girl with Irish and French roots, I can honestly say I sometimes wish I was Korean...I adore the wonderful and flavorful food! I've made shoyu eggs in the past, but this looks so amazing!!!❤ love to you and Claire!!
I wish I could speak Korean so I could confuse people as to whether I am angry at them or just speaking normally.
Why do you speak so low of yourself.
@@RobertRitchie-re5pt Thank you for your comment. I need to wake up.
@@RobertRitchie-re5ptThat’s what American white girls do in a poor attempt of acceptance from other races. It has gotten so pathetic.
Why can't I Like this more than once?! :D
She said one more bite TWO eggs ago!!! 😂😂😂
Your narration is amaaaaazing 😂❤ Worth the watch 👍🏼
when you submere eggs into the boiling water, do you keep them in it for 7 minutes from that exact point, or do you wait until it goes back into the boil and then wait 7 minutes?
From when you put them in, eggs cook fast and won't drop the temp significantly enough to effect the cook time more than maybe 3 seconds. If it takes a while to boil, the eggs were too cold, take them out a bit earlier next time and add 30 seconds or so this time.
It looks magical :o
Tell me about it! 😍
Claire, you are such a delight. Love you!
Thank you! 🥰
Australia here. I have been absolutely loving cooking Korean food over the last few years (mostly because I enjoy it, but so do my Korean work colleagues!). I absolutely love eggs. I am definitely going to try this because they look absolutely delicious! I do have one question though, are the eggs served hot or cold? Clare wanted hit rice to go with them, so I wasn't sure.
that looks so good!!!!!!
I don't know if you have eggs break on you in the water. I just recently learned that if you let the eggs sit in hot tap water for a few minutes, or while you are getting everything out, will help them not to break. Since I started doing this I have never had anymore cracked eggs. Just passing on the chef tips to other chefs. Thank you for the delicious recipe.
I steam my eggs in a basket rather than boil them and they never crack. Also something to try!
@@mg725 like a bamboo steamer? Can you still get them nice an yolky?
@@PlantDaddyGaming it's a little metal one, it's not exactly a basket but has a flat open bottom and a couple of little handles, kinda hard to describe. but yes, I steam them in a covered pot of shallow water for seven minutes and they come out perfect; whites nice and set and the yolk thick but runny.
I love you and Claire
Your videos I can watch all day.
I do have a question. What can I replace sugar with in this recipe?
Thx
Thank you so much for enjoying our videos! 🤗Sweetness needs to be there to balance out the saltiness of the soy sauce. You can replace it with stevia, but I recommend using half of the amount.
I’m going to try this recipe tomorrow. ❤️❤️❤️❤️❤️
How long are the eggs for after soft boiling them? I'm totally going to try this! I saw similar eggs on a couple Korean shows on Netflix and have wanted to give it a try! Looks yummy! ❤
It’s better with 1 tbsp of sugar with two I found it too sweet.
These look amazing!!
I've been waiting for this recipe..
The way your video is framed sounds quite similar to Gugafoods! You both have a very kind, similar way of speaking that I think is very interesting!
Haha thanks! I also get surprised because of the way of speaking 🤣
Welcome aboard. As a long-time viewer, with at least 15-20 of Aaron's recipes in my regular rotation, I can say it's worth the time to check out all of the videos on this channel. I blame him for why I now regularly buy gochujang in 3 kg tubs these days! :D
I'd love to try this marinade with stir fried edemame.
WOAH. I am literally making these eggs directly from your cookbook right now. What a freaky coincidence 😂
Hehe Did I read your mind? 😂 Hope you enjoy it! 😆👍
These look so amazing... I will most def try this with curry or carbonara samyang ramen. Thank you so much for this and allbof your amazing recipes. Even my own children (8, 10) and picky husband loves them. ❤
looks awesome!
Can't wait to make this!!! ❤
I use the remaining also as a dip for raw fish❤
I made this with hard-boiled eggs, let them go in a zip lock bag for 3 days. Then split them and used the marinade to make deviled eggs.
I like your voice it’s soothing
you can also add a paper towel ontop to coat the exposed side of the eggs.
Gonna give them a try
Looks delicious 😊
Thank you 😍
Very helpful! Do you start with room temperature eggs? I store mine at room temperature, do I have to change some steps?
I tried making this dish a few months ago using a different TH-camr’s recipe. And it was SO SWEET. Like, candy soy eggs 🤢.
But I am looking forward to trying your recipe! I’ll probably add the sugar a tsp at a time so I don’t go back down that road haha. Thanks for the cool ways to use the marinade afterwards, too
I use about 1/4 the amount of sugar (I prefer more umami) and it's still fantastic.
I buy ready made shelled hard boiled eggs 🥚. I will definitely try using these.
ty for this awesome recipe
Made this last week, they were so yummy, didn't last long though I'll make a double batch next time.😊
So glad to hear that you enjoyed it!!! 🥰
I eat at an authentic Korean restaurant twice a week and I love ❤️ it.
My god this looks incredible 🤤
How about putting the marinade over some fried or boiled tofu?