Video summary
In this cooking demonstration, Chef Sha Bear, who identifies as a retired auto technician rather than a professional chef, guides viewers through the process of making Mayak eggs, also known as Korean marinated eggs or "drug eggs." The recipe originates from a YouTube video by Chef Chris Cho, which Sha Bear decided to recreate after his partner, Monkey, expressed interest in trying it. The preparation begins with boiling and peeling hard-boiled eggs, though Sha Bear notes that some of his eggs cracked open unexpectedly during the process. He emphasizes that while the base sauce can technically be made without vegetables, adding ingredients significantly enhances the flavor profile.
The core of the dish involves creating a rich marinade in a large bowl using equal parts soy sauce and water, to which Sha Bear adds minced garlic, sesame seeds, sugar, and chopped green onions. Although the original recipe suggests using shallots or scallions, Sha Bear substitutes them with half an onion and two jalapeño peppers due to store availability. He stirs the mixture thoroughly to dissolve the sugar and incorporates the aromatics, noting that he increases the quantity of ingredients slightly because he is preparing for more eggs than the original eight suggested in the reference video. He also mentions forgetting to grab sesame seed oil for a final drizzle but assures viewers that the dish will still turn out well without it.
Once the sauce is prepared and the vegetables are chopped into small squares, Sha Bear combines everything with the boiled eggs, ensuring they are fully submerged in the flavorful liquid. While traditional recipes recommend letting the eggs marinate for at least 24 hours to allow the flavors to penetrate completely, Sha Bear opts for a shorter waiting period of about 30 minutes to an hour due to scheduling constraints. After covering the bowl with plastic wrap and refrigerating it, he returns to taste-test the dish alongside Monkey, confirming that even after a brief marination time, the eggs already possess a distinct and appetizing flavor.
The video concludes with both hosts enjoying the finished product, praising the spicy kick from the jalapeños and the savory depth of the marinade. Sha Bear explains the term "drug egg" as a colloquialism for how addictive the taste is, suggesting that the flavor improves further the longer the eggs sit in the fridge. He also offers a practical tip for viewers who want to make multiple batches or use the sauce for other dishes like stir-fry: freeze the leftover marinade in ice cube trays for convenient future use. The segment ends on a lighthearted note as Sha Bear and Monkey express their excitement for trying the eggs again tomorrow, promising that they will be even better after a full day of marinating.
Read the full video transcript
Hey everyone, Chef Sha Bear here. Most
of you know, but if you don't, I'm not
really a chef. I am actually an auto
tech by trade, a retired auto tech.
Tonight, Sunday night, it's 9:00
p.m. and uh we're going to be making my
eggs. Okay. So, Monkey seen this and she
wanted me to try it. So, I watched
couple videos on it. It's pretty simple.
Uh, this video or this
recipe, I guess you call it. Uh, came
from the came from a YouTube video. So,
we're going to start by We got some
stuff here. I'll show you what we're
going to use. Um, and then we'll
get on to making our sauce for the eggs.
Okay, guys. So, we got a big bowl, a big
bowl here. Put our sauce in. We're going
to need a cup of soy sauce.
Sorry. Cup of soy sauce, cup of water,
my measuring cup here,
some minced garlic. It's always better,
you know, if you cut your own, but we're
going to need some sesame seeds,
two jalapeno peppers.
We're going to use half of this onion.
Now, the recipe calls for two shallot or
two scallions. Um, for some reason, our
store didn't have scallions. So, Monkey
asked if these would be all right, and I
said, "Yeah, they're green onions." You
know, I mean, it's close enough. So,
this is what we're going to use. We're
going to start I've already got the eggs
boiled and peeled. Couple of them blew
up as soon as I put them in the pan. Go
figure. But,
uh, we're going to start cutting up our
vegetables here in just a second. Let me
get some of these these clean here. And
then we'll cut up we'll cut up our
vegetables
and we'll well, we'll make the sauce
first. So, hang tight. All right. So, we
have our bowl here. Let me move it for a
second. I've already put one cup of just
tap water uh in here. Now, we're going
to use a cup of this. And I'm just going
to pour it in until it comes up to the
two cup
to the two cup mark on the measuring
cup.
And then that'll give us our one cup of
water and our one cup of soy sauce.
Now, they say you don't have to put
onions and stuff in it, but we're going
to. Now, I'm going to go a little bit
more because I got more eggs than what
the guy was watching. He had uh I think
he used eight eggs. It's not enough.
I'll just uh you know, make some more of
this. So, we're going to put
this in our bowl.
Just like that. Which
I may have to go with a smaller bowl
to get it to cover the eggs or, you
know, maybe add a little bit more. I
don't know. Let's see. But anyway, now
I'm going to go ahead and get these
ready. Get the ends,
you know, the wilted ends off of it, and
then we'll start cutting it up. Let me
get this wiped up here. So, this is the
gentleman's video I watched.
He his channel name is uh Chef Chris
Cho.
That's his channel right there. And
that's the video I watched. So, I'm also
going to need a uh
half of half a cup of sugar. So, let me
get that out, too. Okay. We're going to
add in our half a cup of sugar.
Just got a whisk here. And I'm going to
stir this up and try to dissolve it.
because it didn't say anything about
heating this up. So, let me keep
stirring this until most of it
dissolves. That way, it doesn't stick
on, you know, clump up on the bottom.
Okay. So, what we're going to do, we're
going to go ahead and uh since we got to
mix this up, we're going to put in the
sesame seed, sesame seed.
Um,
it calls for one tablespoon of heat, but
I'm going to go with like
a tablespoon and a half of garlic. We
like garlic, too. So, and it's good for
your heart. One tablespoon of sesame
seed.
Yeah. Make sure you throw some over here
on the stove. That's always good.
Okay. So, let me
let me go ahead and get this mixed up
now. Then I'll bring you back and we'll
cut up our vegetables. We're going to
start with our green onions first.
So,
I think that's
that's probably plenty, but I'm going to
cut out some more here.
Probably should go a little bit smaller
than that, but
just like that. I think that'll work.
Let's go ahead and put
Let's put our
green onions. in our pan here.
And he added sesame seed oil at the end
when he get when he's getting ready to
eat is he drizzled some sesame seed oil
over top of his. Now, I forgot to tell
Monkey to get sesame seed oil, so that's
totally my fault,
but I'm sure it'll be just fine without
it. So, I'm going to mix this up. Make
sure you know that sugar and everything
keeps mixed up in it. And then we'll do
the onion. And then we'll do our
peppers. Okay. Now, his onion wasn't
this big, but
so,
and we've got green onions in there. I
think what'll probably do.
So, I'm just going to go ahead and
quarter this.
We're just going to just going to
chop these up. Chop this up.
I got a chopper in here. Be a lot
quicker, but I don't like it as well as
our other one. Monkey don't care for it
much either. But our other one finally
broke
the bottom part where all your
vegetables go in. It had crack in it for
a long time. Finally, it it we just wore
it out. It was one of those as seen on
TV things.
Just
just cut them up. It's it's it's not a
big deal however you want to do it, but
I'm just making little squares.
That's all I'm doing.
piece of onion there.
All right, I think that's that will be
plenty. Let's go ahead and put this in
our pot.
Well, not the pot, but the bowl.
All right. Now, let me uh get this
cleaned up and we will do our jalapenos.
Okay. Now, these you can do however you
want. I'm just going to cut the stem and
the end piece off. And I'm just going to
cut them up and put them in the bowl.
Whatever seeds are in it are in it.
Actually, I'm just going to go down the
side
lengthwise.
Then I'm just going to
Now, they want, you know, they say,
which is is good, but they say, you
know, let them set for at least 24
hours, but we don't have that kind of
time.
So,
we're just going to we're going to put
them in there. We'll leave them set for
a little bit.
Man, that onion still got me burning
here.
I can't see.
All right.
That was a strong onion. That's the
strongest one
I think I've cut up in probably four or
five years.
Or you can julian them, you know, take
all the meat out and then cut them
lengthwise like that if you want. It's
just flavor. That's all I'm going for.
And we have the second annual chili cook
off
we're getting ready to go to. But I mean
I fill out I filled out out a form but I
haven't heard anything back. So I guess
we're going to call them cuz that's
coming up in October. Supposed to be the
24th.
But the form I filled out looked like
was last year's form. But they had it
dated for this year. So all right guys.
Well, let's stir this up.
You know what? I think what I'm going to
do
is I'm just going to dump this big bowl
into this bowl.
Yeah, that'll cover them.
Very nice.
Now,
get a spoon here. Just kind of mix them
up a little bit.
I can tell you right now, it's smelling
good.
All right,
I'm going to put a cover over this and
we're going to let it set
in the fridge for at least 30 minutes,
maybe an hour. Probably 30 minutes
at least. And then uh
then we're going to try them.
Put some of this saran wrap.
Saran wrap over it.
All right. Well, that's clear. Doesn't
even look like there's anything on it,
but I assure you there is. All right,
I'm going to put these in the fridge and
I'll be back with you. Okay, guys. It's
been about
what? 50 minutes.
Not 1550.
So,
let's get one of these out of here.
We're going to cut it up
and try it out.
Monkeyy's here. She's going to do a
taste test with me.
Let's
cut into this.
>> M. That smells good.
>> Yeah.
>> Like I said, I forgot to have her get
the sunflower oil, but that that's all
right.
They're not all the way hard boiled, but
some people like them runny, too.
>> Yeah. So,
>> oh, this smell good.
>> So, let's
drizzle some of this over here.
All right.
Now,
you want to get in shot.
Hang on. Let's
Now, I'm sure it'd be better tomorrow,
even a couple days, right?
>> Yeah.
>> Dinky don't think you do.
What do you think?
>> Mhm. I like it.
>> What's in here?
>> It's got flavor now. Just for that
little amount of time, it has some
flavor in there.
>> Yeah.
>> I can imagine what it's going to be like
tomorrow.
>> It's going to be good.
>> Gave her a piece of
jalapeno.
>> What do you think? Very good,
>> huh?
>> Mhm. Yeah, I like it.
>> Yeah. All right. Well, that's very good.
I can't wait to try them tomorrow.
>> No, me neither.
>> And um also you can reuse that sauce.
>> Yeah.
>> Use it for dipping sauce. You can uh you
can actually
I would do this, but I don't have any.
If you got ice cube trays,
pour them in. Pour fill up an ice cube
tray and freeze it. And then next time
you have stir fry, throw a couple of
them cubes in the stir fry.
>> That'd be good.
>> Yeah.
>> Very nice
jalapeno.
>> That's going to be really good tomorrow.
>> Yeah.
>> Mhm.
Very nice.
>> Yeah, I think it's good.
>> Mhm. Yeah.
>> All right, guys. Here we go. What is it?
MAK.
It's Mak eggs. Mak something, but which
stands for
drug egg.
>> Yeah, they call it a drug egg because
it's so good.
>> Cuz it's so good that you get addicted
to it. I don't know if it's that good,
but it's pretty good. Yeah, it's good.
>> And the longer you leave it set, the
better it will be cuz then it'll soak
clear through. Right.
>> Just like if you're pickling eggs.
>> Yeah.
>> The longer you leave them set, the
better. All right, guys. Thanks for
watching. Been Chef Sha Bear and
>> Monkey
>> Monkey 1000. Check our channel. Well,
we'll see you guys in the next one.
Share the Myth Man Legend gone for now.
I got hair in my eye. We'll see you in
the next one. Have a great week,
everyone. Mon.
>> Bye, guys.