Accompagnement
Korean Mayak Eggs
30 minPour 6Nutri-Score C€
C
30 min
30 minKorean Mayak Eggs
recette de
wannabechefmatt
@wannabechefmatt
5 recettes
6 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
eggs (large)Produits laitiers6 morceaux
yellow onion (medium, finely diced)Fruits et légumes0,5 morceaux- jalapeño (thinly sliced)Fruits et légumes1 morceau
garlic (cloves, minced)Fruits et légumes3 morceaux- green onion (stalks, thinly sliced)Fruits et légumes2 morceaux
waterAutres60 ml
soy sauceÉpicerie120 ml- dark soy sauceÉpicerie30 ml
honeyÉpicerie75 ml
MSGÉpicerie5 g
sesame seedsFruits à coque et graines18 g
par portion
Nutrition
141kcal
- Glucides
- 16 g
- Protéines
- 8 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Passoire
pas à pas
Préparation
- Étape 1
Boil the eggs
- Bring a pot of water to a boil and gently lower in the eggs.
- Cook for about 7 minutes for soft-set yolks, then transfer to ice water and peel.
- Étape 2
Make the marinade
- Combine the water, soy sauce, dark soy sauce, honey and MSG in a bowl and stir until the honey dissolves.
- Stir in the diced onion, sliced jalapeño, minced garlic, sliced green onion and sesame seeds.
- Étape 3
Marinate the eggs
- Place the peeled eggs in a container and pour the marinade over so they are fully submerged.
- Refrigerate for at least 6 hours, ideally overnight, turning occasionally.
- Étape 4
Serve
- Spoon the eggs and some marinade over warm rice and sprinkle with extra sesame seeds.
