Mudah
Korean
Kimchi Jjigae (Kimchi Stew)
Sumber: Tradisional
30 min3420 kcal
Bebas tenusu🌶️🌶️
Soy-Marinated Soft-Boiled Eggs · Haruhankki
Eggs boiled to exactly 6 minutes 30 seconds, then left overnight in a sweet soy bath with onion and chili until the jammy yolk turns into the best thing you can put on rice.
Sumber
Resipi oleh 하루한끼 (one meal a day) · 📱 Pempengaruh · Korean cooking YouTuber known for stripped-back, no-nonsense home recipes; publishes the full written recipe in most video descriptions
Nama tukang masak dan pencipta kandungan dipaparkan sebagai kredit sumber sahaja. More Recipes Please bebas dan tidak bergabung, tidak disokong, serta tidak ditaja oleh mereka.
Recipe published by 하루한끼 / 하루한끼가 공개한 레시피 — The creator publishes the full written recipe — quantities and all — in the description of this video. The distinctive part is the exact 6 minute 30 second boil and a 1:1 soy-to-water base sweetened with half as much sugar.
Tukang masak: 하루한끼 (one meal a day)
Tonton cara membuatnya
⏱ 380 min🍽 4 hidangan🔥 130 kcal🇰🇷 Korea Selatan🌶️
VegetarianBebas tenusuBebas kacang
Langkah
Fill a small pot with enough water to cover the eggs by a couple of centimetres and set it over high heat.
While it heats, dice the onion, the chilies and the green onion as finely as you can.
💡 Dice them small: big chunks just sit there, while fine pieces actually release their flavour into the soy.
In a container with a lid, stir the soy sauce, water and sugar together until you cannot feel any grit of sugar on the bottom.
Tip all the diced vegetables into the soy mixture and set it aside.
When the water reaches a full rolling boil, lower the cold eggs in one at a time on a spoon so they do not crack against the base.
Boil for exactly 6 minutes 30 seconds at a steady medium-high bubble. Set a timer — this number is the whole recipe.
💡 Stir the eggs gently for the first 30 seconds and the yolks set closer to the centre instead of sliding to one side.
The moment the timer goes, lift the eggs straight into a bowl of iced water and leave them 5 minutes.
💡 The ice bath stops the cooking dead. Skip it and the residual heat keeps going, and your 6:30 yolk quietly becomes a hard-boiled one.
Crack each shell all over on the counter and peel under a thin trickle of cold water.
Lower the peeled eggs into the soy mixture so they are submerged.
Cover and refrigerate for at least 6 hours, or up to a full day for a deeper, darker egg.
Serve halved over hot rice with a spoonful of the marinade and its vegetables poured over the top.
💡 Petua
- Beginner's mistake: dropping eggs into cold water and timing from there. The 6:30 only works if the water is already at a rolling boil and the eggs come out of the fridge cold.
- Substitution: no cheongyang chili? Any hot green chili works, or leave it out entirely and add a smashed garlic clove for a mellower, sweeter jar.
- If the eggs bob up out of the marinade, lay a piece of kitchen paper on the surface — it wicks the soy up and colours them evenly.
- They keep about 3 days refrigerated. Past that the whites turn rubbery and salty, so make a small jar often rather than a big one once.
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