Recipe: When it's too hot to cook, try Korean Drug Eggs (Mayak Gyeran)

By August, I’m looking for meals that require very little time at the stove. When it’s hot out, nobody wants to stand in the kitchen making a complicated dinner, which is why Korean drug eggs are such a good recipe to have in your back pocket. Known in Korean as Mayak Gyeran, these soy-marinated eggs are savoury, lightly sweet, garlicky, and so satisfying.

The word mayak translates to “drug,” which is a playful way of saying they’re addictive. And honestly, once you’ve had one over hot steamed rice with dried seaweed on the side, the name makes sense. The best part is that most of the work happens in the fridge.

You boil the eggs, mix the marinade, and let time do the rest. They need at least 8 hours to soak up the flavour, but 24 hours is even better.

The marinade is simple: soy sauce, water, garlic, onion, green onion, honey, and chili. I also add a little sesame oil.

It’s not traditional, but I love the subtle nuttiness it brings. The only part that requires a bit of attention is boiling the eggs.

If you want that soft, jammy centre, timing matters. Start with room-temperature eggs, as cold eggs are more prone to crack when they hit boiling water.

If I forget to take them out ahead of time, I simply place them in warm tap water for about 30 minutes to bring them to room temperature. I also add salt and vinegar to the boiling water.

The vinegar helps with peeling, and the salt helps firm the whites quickly if any small cracks happen. One little trick that makes a difference is gently stirring the eggs for the first few minutes of boiling. It helps keep the yolks more centred, so when you cut them open, that beautiful jammy yolk is centred.

As soon as the eggs are done, plunge them into an ice bath. This stops the cooking and makes them much easier to peel. I love the soft jammy middle, but if you prefer hard-boiled eggs, that works, too.

Just cook them a little longer and keep the marinade exactly the same. Served over hot rice with extra marinade spooned on top, these are simple, comforting, and perfect for the kind of August dinner that feels like cooking, without really cooking.

Instructions

If the eggs are cold, place them in a bowl of warm tap water for 30 minutes. Bring a pot of water to a rolling boil.

Add the salt and vinegar. Carefully lower the eggs into the boiling water and gently stir in a circular motion for the first 3 to 4 minutes.

For soft jammy eggs, boil for exactly 6½ minutes. For hard-boiled eggs, boil for 10 to 12 minutes.

Immediately transfer the eggs to an ice bath and let them sit for 15 minutes. Peel the eggs, starting from the wider end where the air pocket is usually located.

Rinse off any small bits of shell, then pat dry. Set aside. In a container, whisk together the soy sauce, water, honey, garlic, sweet onion, green onions, chili, and sesame oil.

Add the peeled eggs, making sure they are mostly submerged. Cover and refrigerate for at least 8 hours, preferably 24 hours.

Slice in half and serve over hot steamed rice with extra marinade spooned on top and dried roasted seaweed on the side. Enjoy!

Serves 3 to 6.