Korean Drug Eggs

A very tasty starter or side dish from Korea (마약계란)

Preparation time: approx. 30 minutes the day before, plus 15 minutes before eating.
You can make the eggs in one day (many recipes say "marinate for at least 2 hours"), but I think 1 whole day is the minimum for a good taste. Better even 2 days!

Preparation You'll need: A small or medium pot A keep-fresh bag A rubber band
Ingredients (for 2 persons) 4 Eggs 1 tsp. salt 1 Tbsp. Vinegar (I use rice vinegar) 3-4 cloves of garlic 1 green thai chilli 1-2 stalks spring onions (complete) 1 tsp. chili flakes 80 mL soy sauce (I use light sauce) 50 g maple syrup (or honey) 40 mL water Sesame oil 1/2 Tbsp. sesame seeds
Preparation on the day before Take 4 eggs out of the fridge (preferably earlier so that they are not so cold, but it is not so important). Bring the pot to the boil with enough water. Add 1 tsp. salt and 1 Tbsp. vinegar. Boil the 4 eggs for exactly 6 minutes (M size) or 7 minutes (L size). In the meantime, you can prepare the other ingredients, see next paragraph. When ready, immediately cool the eggs in water as cold as possible (ice cubes if you like...) for about 10 minutes and peel very carefully (they should still be very soft inside). Chop 3-4 cloves of garlic and 1 chilli pepper. Cut the spring onions into rings. Place in the plastic bag. Add: 1 tsp chilli flakes, 80 mL soy sauce, 50 g maple syrup, 40 mL water. Close the bag and put it aside until the eggs are ready. Once the eggs are peeled, carefully place them in the bag with the marinade using a tablespoon and seal the bag tightly. Then make the bag small enough with a rubber band so that the marinade more or less completely surrounds the eggs - see photo. Place in the fridge and turn over every few hours.
Last steps (15 minutes are needed) Prepare the rice (I use 10-minute bag rice). Toast 1/2 Tbsp sesame seeds in a small pan until brown. Divide the rice between two bowls and then carefully place the eggs on top. Shake the sauce again briefly in the bowl and then spoon 4 to 5 Tbsp. of it over the eggs and rice. If you have some, you can add Thai basil or corinader leaves. Drizzle a little sesame oil over everything, sprinkle a few pinches of sesame seeds on top (the rest in a small bowl for self-service on the table) and serve.