a half-boiled egg salad
Hello? Rice is national power. Egg sauce is a seasoned egg that is similar to Japanese-flavored egg, that is, Azitamago in Japanese, but it tastes more upgraded? The egg on top of the Japanese ramen is Azitama. I think Korean egg paste is much more delicious, so it is called a drug egg and is gaining popularity. Today, I'm going to make a soft-boiled egg marinated with alto. This is Chef Tonio's recipe.
6 serving
Within 10 minutes
밥심은국력
Ingredients
  • egg
    10ea
  • Water
    1.5L
  • Salt
    1TS
  • Vinegar
    1TS
  • Water
    250ml
  • thick soy sauce
    250ml
  • Honey
    4TS
  • Starch syrup
    3TS
  • cooking wine
    1TS
  • Lemon
    1/2ea
  • Lemon
    1/2ea
  • chili
    1ea
  • chili
    1ea
  • Cheongyang red pepper
    2ea
  • chopped onion
    1/2ea
  • leek
    1ea
  • Sesame
    2TS
Cooking Steps
STEP 1/13
Remove to room temperature for 30 minutes and prepare 10 eggs without cold air. It's good to use a special egg with a large yolk. You have to take out the cold air so that the eggshell doesn't break easily due to the temperature difference
STEP 2/13
Add 1 tablespoon salt and 1 tablespoon vinegar to 1.5 litres of boiling water. Salt and vinegar keep the eggshell from breaking. If you put an egg in boiling water rather than boiling it from cold water, it's better to measure the time accurately. If you boil cold water first, it is difficult to measure the time because each household has a different intensity of fire
STEP 3/13
If you stir it in one direction, the egg yolk comes to the center and the shape becomes pretty. Boil over medium heat for 6 minutes, turn off the heat, and wait for 30 seconds. Boil half-cooked eggs for 6 minutes and hard-cooked eggs for 10 minutes.
STEP 4/13
Boiled eggs are put in ice water to cool down. It makes it easier to peel. If you peel it in the water, the water goes into the egg and comes off easily.
STEP 5/13
It came off smoothly, right?~~
STEP 6/13
It's a key sauce.
STEP 7/13
Rinse the lemon three or four times with baking soda. If there is no baking soda, wash it with vinegar. Use one lemon and half as juice, and slice and add the other half
STEP 8/13
Add 250ml of thick soy sauce to 250ml of water, 4 tablespoons of honey, 3 tablespoons of starch syrup, and 1 tablespoon of cooking wine. I like acacia honey. It's better to put in something that doesn't have a strong scent. Add 3 tablespoons of starch syrup. I like the subtle and deep flavor more than sugar. A tablespoon of cooking wine removes the fishy smell of eggs
STEP 9/13
Stir it well
STEP 10/13
Put the eggs in the bowl and add the seasoned soy sauce. Add lemon slices. Lemon's factin has a preservative effect, and lemon's citric acid has a sterilizing effect, so it extends the storage period. Add 1 minced cheonghong pepper each, 2 minced cheongyang peppers, half minced onions, and 1 minced green onion
STEP 11/13
Regular egg sauces can be stored for 3 days, but cooked egg sauces can be stored for 7 days.
STEP 12/13
Lastly, add 2 tablespoons of sesame seeds.
STEP 13/13
Let it ripen in the refrigerator for half a day or a day. The egg has the right color of soy sauce
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