They call this drug eggs in Korea because these are so addictive!! 😳🥚🔥

[@kinglouie02]

This tastes amazing, and it really is addictive. I think I went through 2 dozen eggs in a week. The longer they sit, the better they taste.

[@ChefChrisCho]

Haha love it!! LETSSSSS GOOOOO

[@Afroential]

I've been searching for you and your recipe for days after losing it on SM😂. Did you use Dashi in the other recipe instead of water? Which is better? I've never used Dashi before. ​@@ChefChrisCho

[@Afroential]

I've been searching for you and your recipe for days after losing it on SM😂. Did you use Dashi in the other recipe instead of water? Which is better? I've never used Dashi before. ​@ChefChrisCho ​@@ChefChrisCho

[@aljohncano23]

​@@ChefChrisCho have you tried it on Duck and Quail Eggs?

[@christopherlander3711]

Bro I watched this shit and cracked up the whole time. I don’t ever like a video or subscribe to too many channels but you get both today. My man

[@LuminousPath13]

These are kinda like ajitsuke tamago. I bet they’d be great with ramen… or ramyun! 😊

[@ChefChrisCho]

Damn that does sound good. Ramen tastes good with everything tho lol

[@lp3ralta515]

LOL the story and illustration about your jalapeño hands and the bathroom! 😂🤭

[@yvanovabecerra7433]

😊😊

[@jaynekendall3049]

😂😂❤

[@stuart207]

Loll 🤣 jalapeno are very mild compared to some 😂

[@r.awilliams9815]

@@stuart207 Yep. Made that mistake with a habanero...once. That was a sufficient lesson.

[@joshuaanderson6492]

Damn dude, my kid hates eggs, but loved the eggs and rice from your short for your toddler. I can't wait until they're older and will try this grown-up version!

[@kp5496]

Then your kid doesn’t hate eggs. See this is how people raise children who tell people dumb stuff like “I don’t eat tomato” but they shovel down a plate of spaghetti. Parents say things like “my kid hates eggs” and then the kid grows up saying the same stupidity “I hate eggs….except when they’re cooked like..” okay so then they don’t hate eggs. I hate beef. I never eat beef. Not sometimes or someway. Never. Unlike your kid and eggs.

[@Emlane09]

I used unpasteurized soya sauce and had to throw the whole thing out since it fermented everything and made it so freaking sour!!

[@charonib]

Thank you for the warning 😱

[@hibou647]

I use the marinade with sauted chicken, to lower the salt I add some water and cofonut milk. Adding ginger to the marinade also does wonders. I skip the sugar though because that is legit the drug part 😅

[@iamtaureanwomanmagic]

I’m going to try this. Ginger would set it off too 😋

[@therealshug]

I was thinking the same thing, surprised there was no ginger

[@BlueRice]

I already know that egg taste good because of the marinated sauce. I don't know about korea but socal korean BBQ used those left over marinated sauce for dipping sauce for korean BBQ. Nothing beats that sauce.

[@frowningdragon]

Thank you for sharing this recipe Chris! I always want to make this but i always forget, then by the time I remember my eggs are gone 😂

[@captainofsquad1135]

Friendly reminder to make this recipe today :)

[@frowningdragon]

@@captainofsquad1135 thank you 😆

[@raenacelis4519]

Thank you so much for this easy to follow recipe! I actually made it tonight, without jalapenos or chili peppers cause I couldn't wait to pick some up from the store. It still came out delicious!

[@carolsuelawson1237]

I peel eggs under running water and shells come right off. The watewr gets between egg and the membrane and easy to peel.

[@martinescincotti5385]

I Love this delicious recipe!❤TY for sharing the jalapeño tips & making me laugh😂❤

[@dantheman_nc]

Chris! I made this recipe this weekend! It was awesome. The eggs turned out perfectly. And the sauce is definitely delicious for dumplings! 🥟

[@HeavenlyBlueSkyward]

How long will the eggs last in the fridge?

[@tawneyb.5789]

Omg!! Your story !! 🥰🥰🥰🥰🥰 jalapeño on your…☺️ too funny! Great recipe 🙏

[@brandysmith-n3g]

I would like to try this with some rice. It looks so good. Thank You for Sharing with us!

[@joshsilveira1986]

Pro tip make a simple syrup out of the water / sugar mix then you won’t have to worry whisk so much to get the sugar to dissolve.

[@codename495]

So more dishes and significantly more time or… a minute of mild stirring? Thats not a pro tip honeybun. Waste time and effort to not shorten prep and end up with the exact same quality product? Not a pro tip at all.

[@r7calvin]

​@@codename495 wow, it's like you deliberately chose to miscomprehend his comment so you could act all pissy for no reason.

[@WildWildWeasel]

​@@r7calvin They're the average Twitter user, don't give them your attention

[@willp2003]

@@codename495I always have sugar syrup in my fridge for cocktails, so it’s a good suggestion

[@DavionAngeles]

I saved the sauce, so where is the dumpling recipe? :)

[@casanovasparks89]

🎯

[@HighfiveBrodie]

Marinate some pork chops in it!!!

[@TheLippythelion69]

Damn !! Been following you for long time Finally looked your in Philadelphia I'm there couple times a year I will be there Thanks

[@socialanimalmedia]

Hey man thanks for a good video!

[@al821]

I just made this. I also added some chili oil to give it a kick. Over rice, it’s a light yet filling meal

[@RyanBooc-t1c]

how long can you keep the marinate if you just keep on replacing the eggs?

[@michaelg.294]

Not a good idea, every new batch will be less salty than the one before (the salt in the soy sauce will migrate into the egg, as well as the other flavors). Plus, you run the risk of the marinade spoiling from contamination from the eggs.

[@freewillchoice8052]

Got me sounding like an owl too “who, who” 👍 👌

[@josephkisiel2139]

When you take the eggs out of the fridge do you warm the egg when you put it on rice?

[@charonib]

Gotta try making Deviled Eggs with these. Probably can’t do a 1:1 for the yolk mix, but that’s where the fun of experimenting comes in

[@blueberryyogini]

Aw, dude, you could make deviled eggs with this...then sprinkle with furikake! (instead of paprika). 😋

[@TRMV]

Add some grated ginger, and some Korean red chili powder. Delicious.

[@Mari.Me.Contrary]

Had to make these immediately!!

[@ChefChrisCho]

How did it go?

[@jdmxxx38]

Doesn't matter what you call it, it looks delicious. Can't wait to give it a try.

[@TheSmashCapital]

lol 😂 I love the lightheartedness.

[@OttoSchiffbauer]

Thanks @ChefChrisCho. - Very interesting and entertaining. "Boom! .." love it! .. I use Thai Chili simply because I like it blazing! .. 👍🎉💕

[@OJAV08]

I just tried it! It’s on my refrigerator waiting to marinate:) I saw your other video where you used dashi but I am not sure which one you used?? I used the hondashi bonito soup stock. I hope that one is the one you used!!!! Can’t wait to try it

[@mcqueenXO]

마약 계란 Yum! ❤

[@Han-bc7ir]

He didn't actually pickle the eggs in the sauce. He cut them open and poured the sauce on. But if you ever pickle eggs in any fashion, a secret to enhancing the pickling is to pierce the egg with a toothpick all the way through so the sauce really gets into the eggs. Another reason I don't bother with pickled eggs is because you need to at them within a week maximum.

[@JohnB-mo4kq]

Huh? The whole point of pickling anything is to extend it's shelf life. 1 week is minimum for the best flavor, and only get better. Kept in the fridge, they last around 3-4 months.

[@gusy629]

I ❤ this drug eggs. I do that all the time. Thanks for sharing your recipe. 👍🏼❤️

[@meililee9032]

How long does the soya sauce mixture last before going bad?

[@ChefChrisCho]

Not sure to be honest. Never went longer than 3-4 days for us

[@BeeGeey]

How long can you keep using the marinade?

[@domihaz7788]

hope u werent in a hurry for an ansa

[@domihaz7788]

max one week I should say

[@ec8687]

Thank you. I’m definitely going to try this out👍🥚

[@JohnWilliams-vj2ic]

Cant wait to try this!!

[@ChefChrisCho]

Hope you like it!

[@JohnWilliams-vj2ic]

Did you say that your in Philly? Where my lady and I would like to show are support.

[@blue589]

I will try it too 😊

[@OlujaDoTokija]

@@JohnWilliams-vj2ic Seorabol center city

[@TheDavey67]

Fantasic recipe! Looks good!

[@mahanyc1]

I love these so much I always get them from the korean marketplace, but I really wish the salt content was lower. I'm prob gonna make my own now.

[@jenlovesgreen]

I can't eat Jalapeño, so I like to do red pepper flakes. Absolutely love these eggs. 🤤

[@tazdecto]

KZbin algorithm led me here! Awesome chef, just subbed!

[@ChefChrisCho]

Thank you for the sub!

[@chrisciampo4551]

Can”t wait to try this!

[@RDawn]

The video is funny, so watch it! Here's the recipe for quick reference 1 cup soy sauce 1 cup water/Dashi stock 1/2 cup sugar Mix 1 tbsp garlic, diced 1 tbsp sesame seed 3 scallions, diced 1/2 onion, diced 2 jalapeños, diced Mix Marinade complete :)

[@michaelmurray6197]

The finger flick on the forehead reminded me of a hilarious conversation I had with my sister recently. She is working a part time retail job right now on the weekend. We were joking that everyone that works in retail should get one chance to flick a customer in the forehead each year. It kind of stemmed from how bad people treat retail workers, and basically how a lot of those people aren't even thinking about how they are treating another person, and a kind of combination with Mike Tyson talking about social media making people comfortable with disrespecting people and not thinking they could get punched in the face. But punching someone is likely to actually hurt them, so it's not something that we could ever actually see happen. A finger flick to the forehead isn't going to hurt someone. So an understood policy that if you disrespect a retail associate you could get flicked in the forehead may just make some people think again about how they treat retail workers. Especially after they go off and eventually get flicked in the forehead. Plus the idea that the retail worker picked you out of all the people they are likely to have interacted with that year would probably make it even more embarrassing. Even better would be to make it a store policy and then film it and put it on social media. I wonder if you were a manager/owner could you make the policy and then just tell people they can either get trespassed or get flicked in the forehead?

[@_The_Mig_]

I feel this is the type of food I could eat everyday

[@whocares4274]

Your story with the jalapeño and the restroom, I have the same story with Dave’s hot chicken. An experience I’ve never felt before and never want to repeat.

[@jaywood7672]

I am definitely going to try this, got some fresh jalepinos in the garden

[@sharonmartin2322]

it was wonderful omg!!

[@HeavenlyBlueSkyward]

U guys need to use a spoon to peel the eggs. Super easy

[@freddylarry]

Def gonna rock this, on the go!!

[@En1gma2u]

Great Video! Who is the maker of the knife you are using? Thanks

[@PinkPoofiePalace1234]

Great job!!❤😊

[@liezinholland2671]

How long this can last without refrigeration?

[@monikajaworowska9792]

Your friend is soo sweet,what his name is?😊 this racipe is grate ,regards 😄

[@ChefChrisCho]

Clyde the manager 🫡

[@therealshug]

I know that burn on the ole dangalang. I chop and eat a serrano just about every day with breakfast, and too many times has my member burned afterwards... I've since learned my lesson and if it's only 1 that needs chopping, I'll handle it only with a knife and a dough scraper. Of course, I eat the seeds because I'm genetically stronger than you, so my chopping technique has less hands-on activity... Jk :) Great video, I can't wait to try this next time I make ramen eggs.

[@alaricshiran9189]

its awesome, just made some... im gonna eat the rest tomorrow ❤

[@alaricshiran9189]

im sure the flavor will be more intense tomorrow ❤

[@marioride2447]

Thank you Chef

[@paulauncapher8957]

Can’t wait to try it!

[@sushisin377]

Storage for how many day?

[@magP787]

yup, I got to make this

[@murrowboy]

Does this work with honey? I don't like pure sugar.

[@jamesc37]

Really nice video good job

[@staceyallen7490]

I’m gonna use this marinade for chicken

[@rs5pdx]

So we not gonna talk about those knife skills?

[@graysaltine6035]

You can both see and hear how blunt his knife is. You are _way_ too easily impressed.

[@-KMA-]

I would lose my finger(s) if I attempted this 😱

[@annakwaka1175]

does anybody know if it works to as well without sugar? would be a nice idea for meal prep

[@publiuszero79]

Try allulose

[@mikeearls126]

just a quick note....you may want to put a wet paper towel under your cutting board to stop it from sliding around.

[@kp5496]

Are you an old white woman? You do NOT have to wet a paper towel. Put a kitchen rag underneath and it won’t slide fool. A wet paper towel was an idea from a dumb housewife from the 50s idea and it’s stupid. People in third world countries been saving water and paper towel for centuries by using a kitchen rag or hand towel you use to dry dishes or usually people just have them hanging on the stove or something anyway. Just grab the rag. Or buy a heavy wood cutting board. Definitely don’t put a wet paper towel on stainless steel to make things not slide. wtf

[@kp5496]

People always giving non-advice. You do not need to waste water or paper towels. You can use the same kitchen rags you use to dry dishes, your hands, etc. and you don’t wet it either. Americans are just stupid with bad cooking ideas they will give you as “tips”. Here’s a tip - stop it

[@sandusmc]

Love it

[@gabrielperez3619]

I have a serious question. what about ginger? To me Ginger and shot sauce is the best combination.

[@hashimjune4547]

Go ahead try it, it will be good too. Now it must be young ginger and you omit the jalapeños and use wasabi! Go easy on the wasabi though!

[@Spencer-tx7yd]

Great with noodles

[@dawnlawandarobinson]

What’s the name of your restaurant?

[@ChefChrisCho]

Seorabol center city - in Philly ✌🏼

[@turdleyurtle]

​@@ChefChrisChooh awesome! I am nearby. Someday I will have to try it out!!

[@DevinLittle-fb5pl]

How long do you Soak them?

[@danaholman6725]

Do you serve cold?

[@HeyTexasItsMe]

I’m making it now!!

[@rafaelramoscardona3108]

Heads up homie for next time, there isnt more spice or "heat" from the seeds in peppers. If you want more spice then leave the ribs on. The ribs contain that extra kick you looking for. Great video by the way.

[@heshammm3062]

is the soy sauce dark or light one?

[@chinoyhealingfoodstravels8888]

Greetings from Redondo Beach 🇺🇸Nice cooking video🌷🌷

[@mibeo21]

Do the sesame seeds have to be toasted?

[@tr2404]

What other dish would this pair well with?

[@btskidillagiofficial.]

Can we skip sugar??

[@SomeOneHigh]

2:20 What you talking about , Korean " Kim-Chi " Has SPICE , that why is good , if you dont put Hot Peppers in it , its NOT KOREAN Food 😂😂😂❤❤❤

[@Mr.Hooter702]

How do you not like runny eggs?

[@ChefChrisCho]

I just don’t… 🤷🏻‍♂️ it’s like something i got grossed out about when I was a kid and I just can’t unsee it

[@secondamazonprime-kv5xo]

@@ChefChrisChocome man! You know you’re going have to out grow that especially being a chef! Great video my little brother!

[@EliteAaron]

It's better not runny

[@DripsMalone]

Gimme runny yolks for a fried egg, but for soft boiled, jammy yolks are my preference. Keep up the good work, chef!

[@victorlui5955]

😆👊​@@ChefChrisCho

[@mizzpellergingersnaps5989]

My daughter calls my garlic dip "crack dip" because it's addictive.

[@johnwilliams9253]

EEEchobosayu!! My Man!!

[@rarutreel4084]

tap boiled egg on counter & roll round shell comes out quick in one cracked piece

[@patrickmckeever2378]

No heat in seeds that capsaicin on the seeds.

[@ZachF79]

Have you ever poked a hole through the egg so the marinade gets inside?

[@canuck2444]

Eggs are pretty permeable. Most likely poking a hole in it would only speed up the process but after a few days you probably wouldn't taste a difference.

[@PODBlueprint]

Yummy😋😋😋

[@mantellim5489]

Ill try this and let yall know. Looks 🔥

[@Boogeyman1435]

I ended up in the ER one night when I cut up jalapenos without gloves on

[@ChefChrisCho]

Why what did you touch?

[@VisualizeHealing]

why?

[@Boogeyman1435]

@@ChefChrisCho Everything, basically

[@Boogeyman1435]

@@VisualizeHealing Because you can't see if you touch your eyes, and every part of your body that you might touch feels like the skin is getting ready to leave the scene of the crime

[@thewavygravy6420]

Im making this tonight.

[@hruntingson]

Do you toast the sesame seeds?

[@shawnm6504]

I'm making those!!

[@breelong2544]

I really fancy this but don't eat sugar could you use honey 🍯

[@Rickjackett]

Did you try the recipes?

[@freewillchoice8052]

Damn I’m gonna make me some of dat!

[@mariosjpaulo]

"I´m single" ... you don´t know how lucky you are

[@KellBC1]

Yo just so you know the seeds in chillies actually have nothing to do with the heat, the heat comes from the membrane that the chilli attaches itself to. Thats where all the oils release from creating the heat.

[@canuck2444]

There could still be oil from the membrane on the seeds though right?

[@cynthiagonzalez8711]

Yea, I made a salsa and a couple hours later I had an itch in my eye, well turns out that wearing contacts does not prevent that spicyness from getting to your eye. Yea, my contact literally flew out of my eye…..I thought I was blind….it was hours before I could see…..and….i was at work but they couldn’t send me home…😂😂😂😂😮😮😮😮😮😢😢😢😢😢😢

[@devlinallistair-zx5by]

Gotta use Thai chilies. You gotta.