America has “crack pie” (from Momofuku Milk Bar) named so because of how addicting the pie is. For a country that has a log up its butt regarding drugs, Korea too names its food with drugs to show how addicting they are – crack kimbap, crack chicken, crack sausage, crack eggs, etc.
Crack eggs sounded stupid because it feels like it’s forcing a pun, so I am calling this “dope eggs”. It is a Korean side dish that popped up not too long ago. There’s a Korean dish called egg rice – it is literally just fried eggs on rice and you pour in soy sauce and sesame oil. Mix it all up and you got the simplest meal ever. It’s easy and really tasty.
But one day, I guess someone tried to elevate it and created this dope egg side dish. Instead of frying eggs, the eggs are soft boiled. Then it is kept in a mixture of soy sauce and vegetables. All that flavor seeps into the eggs. And when you are ready to eat, you just put an egg or two on top of rice and mix it up. It looks and tastes better than the classic egg rice.
I like to make it with an entire tray of eggs and keep it in the fridge. It lasts me many happy meals. Today I will share a smaller version of it for you to try and because I am too lazy to make a big batch anyway.
- Sauce Ingredients:
- 300 ml water or dashi broth
- 100 ml soy sauce
- 3 Tablespoons honey
- Egg Ingredients:
- 10 eggs
- 1 bunch of chives, finely chopped
- 2 green chili peppers, finely chopped
- 1 red chili pepper, finely chopped
- 1/4 an onion, very finely chopped
- sesame oil (for serving)
- Recipe:
- soft-boil the eggs first – place eggs in a pot of boiling water and cook for exactly 7 minutes 30 seconds
- remove the eggs from the pot and run them under cold water to keep from cooking further
- peel them all and place them in a container
- finely chop all the vegetables and mix them in with the eggs
- you can use water, but if you want to use dashi broth, boil water and seep a small piece of kombu and about 5 dried anchovies
- mix all the sauce ingredients together and pour it onto the eggs
- close the container and keep in the fridge for at least for 2 hours before serving
- place one or two eggs and a spoonful of veggies on top of a bowl of rice, and add a teaspoon of sesame oil
- mix and eat!
soft-boil the eggs first – place eggs in a pot of boiling water and cook for exactly 7 minutes 30 second
remove the eggs from the pot and run them under cold water to keep from cooking further
peel them all and place them in a container
(I ran out of big containers so I split them into 2 small ones)
finely chop all the vegetables and mix them in with the eggs
you can use water, but if you want to use dashi broth, boil water and seep a small piece of kombu and about 5 dried anchovies
mix all the sauce ingredients together and pour it onto the eggs
close the container and keep in the fridge for at least for 2 hours before serving
place one or two eggs and a spoonful of veggies on top of a bowl of rice, and add a teaspoon of sesame oil
(this photo doesn’t include the rice)
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