Tonight’s dinner is bulgogi with some mayak gyerran on the side. Eggs are soft boiled then marinated in a soy mix for 6 hours. It’s so delicious over rice! Martyn bought 16 British blue eggs from Costco yesterday so marinated half a dozen. This recipe went viral in Korea last year and that’s why they’re called addictive eggs (or drug eggs if you want to be literal).
Bulgogi was an easy dinner too, apart from the slicing. To get a thin slice, you can partly freeze beef as it’s a lot easier to get it as thin as possible but it took quite a bit of elbow grease.
The rib eye slices are marinated in a mix of soy sauce, sesame oil, grated Korean pear, garlic, ginger, honey, mirin and sesame seeds. The pear’s enzymes breaks down the meat, making it super tender!
Fried with some spring onions and enoki mushrooms I had (e)knocking about.
6 eggs boiled to your liking
1/2 cup soy sauce
1/2 cup water
1/2 cup sugar or honey
3 small chillis
3 chopped spring onion
3 chopped garlic
Boil eggs and let them get to room temp.
Mix the marinate ingredients.
Put the peeled eggs in the marinate and store in a container in the fridge for 6h.
They keep for 4 days.