don buri

Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

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Mayak Eggs (Soft Boiled, Korean Marinated Eggs)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
2 Hour
Total time
2 H & 45 M

Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

A Mayak egg is a soft-boiled Korean egg marinated in a combination of soy sauce, scallions, sesame seeds, Thai chili, and sugar (or another sweetener). The literal translation of 'Mayak Gyeran' means “drug egg” due to its delicious, addictive umami flavor.

Ingredients

Instructions

Soft Boil Eggs
  1. Allow eggs to sit at ambient temperature for 15 minutes before cooking.
  2. Bring a medium-sized pot of water to a boil.
  3. Add a pinch of salt. And a splash of vinegar.
  4. Gently lower the eggs into the water.
  5. Cook for 7 minutes.
  6. Remove the eggs from the pot and place them into an Ice bath.
  7. Crack the eggs and gently peel the eggs with a spoon.
Mayak Marinade
  1. In a small mixing bowl add 1 cup of Soy Sauce, 1/2 cup of water, and1/2 cup of Honey.
  2. Dissolve the honey into the marinade with a spoon.
  3. Then add 1 tbsp. of Minced Garlic, 1 cup of Sliced Green Onions, and 1 each of minced Jalapeno. and 1 tbsp. of Toasted Sesame Seeds
  4. Gently place the peeled, soft-boiled eggs into the marinade.
  5. Then cover the eggs with 12 leaves of Sliced Sesame Leaves.
  6. Allow the eggs to marinate for 2 hours (refrigerated) prior to serving.
Assemble
  1. In a small rice bowl, place 1/2 cup of cooked rice on the bottom of the bowl.
  2. Create a nest with the cooked rice.
  3. Gently nest a Mayak eggs onto the rice.
  4. Garnish the egg with the aromatics from the marinade.
  5. Use a sharp knife to cut the soft boil egg in half.
  6. Dress the rice with the Mayak Marinade.
  7. Then garnish the egg yolk with gochugaru.

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https://cheftu.com/recipelibrary/mayakeggs
TDP Enterprises, LLC
eggs, breakfast, soft boil, egg yolk, runny, egg, rice, mayak, korean
lunch, snack, breakfast
Korean
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Thịt Kho Trứng (Braised Pork Belly & Eggs)

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Thịt Kho Trứng (Braised Pork Belly & Eggs)
Author Chef Tu David Phu
Prep time
30 Min
Cook time
1 Hour
Total time
1 H & 30 M

Thịt Kho Trứng (Braised Pork Belly & Eggs)

There's nothing better than this sweet, sticky, caramelized outside, creamy eggy centered 'Thit Kho Trung' served over rice. I mean, honestly, is there anything an egg can't crack? Eggs are incredibly versatile, as seen in this recipe. Thịt Kho Trứng (Caramelized pork and eggs) is a national Vietnamese dish, often referred to as “Vietnamese Soul Food,” traditionally consumed during the Vietnamese New Year, symbolizing goodness and happiness for the year ahead. But more importantly, this dish carries great significance for Diasporic Vietnamese in the international community abroad. The suggestion of (eating, cooking, or serving) Thịt Kho Trứng implies family affection. Nothing states “Vietnamese family” (to me) more than Thịt Kho Trứng (Caramelized pork and eggs). And the best part of this egg recipe is extremely accessible; its low cost, low mess, low prep, and low maintenance. Create your own egg-tastic recipe and tag #CrackItWithAnEgg to show us your skills!

Ingredients

Ingredients

Instructions

Blanche Pork Belly
  1. Bring a medium-sized pot of water to a boil.
  2. Season the pot of water with 1 tbsp. of Kosher salt.
  3. Add the fresh, cubed pork belly to the pot.
  4. Bring the pot to a simmer. And allow it to simmer for 10 minutes.
  5. Strain and remove the blanched pork belly from the pot.
  6. Set aside.
Air Fryer Soft-Boiled Eggs
  1. Place eggs into Air Fryer Basket.
  2. Set Air Fryer to 300F for 9 minutes. *non-preheated*
  3. After 9 minutes, remove the eggs from the Air Fryer and add them to an ice bath for 5 minutes.
  4. Peel the eggs under running water. (tip: use a spoon)
  5. Set aside.
Make a Pan Caramel
  1. Preheat a wide-based, heavy bottom pot (stainless steel) on medium-high heat for 2-3 minutes.
  2. Add a few drops of water to the pot. If the drops evaporate upon contact with the pan, add 2 tbsp. of cooking oil to the pan.
  3. Pour ½ cup of organic cane sugar into preheated hot Gently swirl the pot over medium heat until all the sugar has dissolved. (5-10 minutes)
  4. Gently swirl the pot over medium heat until all the sugar has dissolved. (5-10 minutes)
  5. Check the caramel temperature.
  6. Swirl gently until the temperature reaches 380℉ (Dark Caramel).
  7. Turn the heat down to medium.
  8. Immediately add the blanched pork belly.
  9. Add 1 tbsp. of coarsely cracked black peppercorns.
Braise the pork
  1. Continue to cook the blanched pork belly in the fish sauce caramel until all sides of the pork belly have caramelized. (15 minutes)
  2. Add ¼ cup of Son Fish Sauce, 2 tbsp of minced garlic, and 1 tbsp. of minced ginger and a jalapeno split lengthwise.
  3. Add the soft-boiled eggs.
  4. Add 8 fl oz. of coconut water.
  5. Bring the pot up to simmer.
  6. Braise the pork for 45 minutes. (reduce about 30% of liquid volume)
  7. Garnish the pot with scallions.
Assemble
  1. Transfer to a shallow bowl for serving.
  2. Serve with rice.
  3. Invite diners to halve the eggs themselves

Notes

Disclaimer:

Eggs should be cooked until the center reaches 160℉.


Subsitutues:

You can use pork shoulder in place of pork belly. (exact same ratios)

Soy sauce can be used in place of fish sauce. (exact same ratios)

Recommended Products:

Late Harvest Vietnamese Black Peppercorns
Aged Son Fish Sauce
Cast Iron Dutch Oven (5 qt)

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Mayak Eggs (Soft Boiled, Korean Marinated Eggs)

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TDP Enterprises, LLC
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

Ikura & Gold Don Buri

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Mizkan sauces and vinegars are crafted with care by a family-owned company with nine generations of vinegar-brewing expertise. Using only the finest ingredients, each of our vinegars is brewed according to traditional practices, creating a clean flavor that is mild and mellow.

Ikura Rice Bowl (Golden Pearl Trout Caviar)
Yield 4
Author Chef Tu David Phu
Prep time
15 Min
Cook time
30 Min
Inactive time
30 Min
Total time
1 H & 15 M

Ikura Rice Bowl (Golden Pearl Trout Caviar)

This is my favorite way to eat rice; covered with Ikura (aka Pearl Trout Roe). Especially when it’s executed correctly, this dish results in beautiful alchemy of warm, fragrant rice; slightly chewy in texture, and perfectly seasoned with rice vinegar that is subtle sweet yet still savory; paired with the alluring saline, umami, and earthy flavors of delectable trout caviar. The addition of 24k gold makes this dish a little extra fancy, if you are trying to impress a guest. However, it's optional. *Disclaimer: this is not a traditional recipe.* Recipe li

Ingredients

Sushi Rice
Ikura Marinade
Garnishes

Instructions

Cook Sushi Rice
  1. Combine 2 cups of Kokuho Rose® and 2 1/2 cups water in a medium saucepan.
  2. Bring to a full hard boil.
  3. Reduce heat to low and simmer covered for 20 minutes.
  4. Remove from heat and let stand covered for 10 minutes.
  5. Fluff with fork or rice paddle.
  6. Remove rice from the pot, and place in a separate mixing bowl to season
Season Sushi Rice
  1. In a separate, small bowl combine 3 tbsp. of Rice Vinegar, 1 tbsp. of Organic Sugar, and 1/2 tsp. of Kosher Salt.
  2. Mix the vinegar solution until the sugar and salt is completely dissolved.
  3. Gradually add the vinegar solution to the cooked sushi rice, while (gently and thoroughly) fluffing the rice.
  4. Then season the rice with 2 tsp. of toasted sesame oil.
  5. Again, gently and thoroughly, fluff the rice.
  6. Divide the rice into 4 portions.
Season Ikura
  1. In a medium-sized mixing bowl, add 8 oz. of Ikura, 1/4 cup of small diced jalapeno, 2 tsp. of Organic Shoyu, 1/4 cup of Small Diced Jalapeno, 1/8 tsp. of Grated Ginger, and 1/4 tsp. of Fresh Lemon Juice.
  2. Gently fold the mixture with a spatula to incorporate the ingredients.
  3. Allow Ikura to marinate for 30 minutes.
  4. Drain the Ikura through a fine-mesh strainer prior to serving.
Assemble
  1. In a medium-sized rice bowl, gently pack the bowl with 1 portion of seasoned sushi rice.
  2. Gently spoon 4 oz. of the seasoned Ikura over the rice.
  3. Garnish the Ikura with toasted sesame seeds and sliced scallions.

Recommended Products:

Koda Farms Kokuho Rose Heirloom Japanese Style Rice
Gold Pearl Trout Caviar [8.8 oz Tin]
lio Jozo Artisan Japanese Rice Vinegar

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https://cheftu.com/recipelibrary/ikuraricebowl
TDP Enterprises, LLC
rice, caviar, eggs, sushi, fish, seafood
lunch, dinner, snack
Japanese
Did you make this recipe?
Tag @cheftudavidphu on instagram and hashtag it # cookingwithcheftu

How To Cook Rice

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