SPICY CURED YOLK RICE BOWL
PRECIOUS, SALTY, SPICY LUMPS OF LAVA-LIKE LIQUID-GOLDS
OK, so if you also read this article from not-so-long ago, and a little naughty idea got wrapped around your head like the most annoying holiday jingle, I’m here to tell you, the resistance is futile. Cured yolks. Thickened, jam-like, salty and sticky cured yolks.
Does it work? Yes. And it’s easy.
Look, obviously, the idea of dehydrating a yolk for 10 to 12 hours until it becomes the consistency of its soft-cooked self, infused with the deep savouriness of soy sauce and whatnots, is only going to entice the most devoted of yolk-fanatics. But even if you weren’t previously a follower of this particular cult – sunny side up, poached, soft boiled, and none of it did the trick – this particular recipe might just be the one that finally converts you to the other side.
For one, it’s extremely easy to make. On top of that, infinitely adaptable.
The process involves nothing more than whisking a handful of ingredients together as the “curing liquid”, then leaving the yolks inside this “love potion” to make their magic. The curing liquid can be, as suggested by NYTimes, a combination of soy sauce, konbu and mirin, or it can be a slightly naughtier version of mine, consisting of soy sauce, spicy gochujang, honey and a couple cloves of crushed garlics. Either way, the results are precious, salty, spicy lumps of lava-like liquid-golds, the perfect vehicle to deliver a bowl of warm steamed rice.
But I just couldn’t call it a day. Looking at the leftover curing liquid, so readily and unjustly abandoned, I couldn’t help but blending it further with scallion and ginger, and sauté it with some ground beef to make some delicious spicy meat-bits. Together, with a couple drizzling of toasted sesame oil and chopped chives…
I think, there’s gonna be a lotta egg-white scrambles for breakfasts these days.
Inspired by New York Times article
- 1/4 cup soy sauce
- 2 tbsp gochujang/Korean chili paste
- 1 1/2 tbsp honey
- 2 cloves garlic, smashed
- 4 the best eggs you can find
- 1 scallion
- 1 tsp ginger
- 7 oz (200 grams) ground beef
- 2 tsp cornstarch
- 1 tbsp toasted sesame oil, plus more to drizzle
- 1/4 tsp freshly ground black pepper
- Diced chives to serve
- NOTE: You can see from the photographs that I cured the yolks in a small jar, which I later found out to be too crowded. The small jar reduced the contact surface between yolks and the marinate, and made it difficult to remove the yolks afterwards. So don't use a small jar, but a small bowl instead.
- TO CURE THE YOLKS: Evenly whisk together soy sauce, gochujang, honey and smashed garlic together in a small bowl. Carefully separate the yolks from the whites, then gently place the yolks in the marinate. Cover with plastic-wrap and transfer into the fridge, swirling the bowl gently once in between to redistribute the marinate, and cure for 10~12 hours.
- TO MAKE THE MINCED BEEF RICE BOWL: After the yolks are cured, they will look slightly smaller in volume with firmer exteriors. Carefully remove the yolks from the marinate and set aside on a plate. In a blender, puree the marinate (with the garlic), scallion and ginger together until smooth, then set aside.
- Mix ground beef together with cornstarch until even. Heat toasted sesame oil in a skillet over medium-high heat, then add the ground beef and freshly ground black pepper. Breaking up the beef with a wooden spoon and cook until the edges are slightly browned. Add 4~5 tbsp of the pureed marinate and continue to cook for a few min until the sauce has reduced and becomes thick and glossy.
- Serve the minced beef over steamed short-grain rice, with a cured yolk on top. Drizzle with more toasted sesame oil and fresh chives.