Soft-boiled egg sauce.
⏱ 10min👥 2 servings
Ingredients
- 5 eggs.
- A pinch of salt.
- A little vinegar.
- Add broth (or anchovy/vegetable stock) in a 1:1 ratio again.
- "Mix with 1 part 'matsul'." (Assuming "matsul" refers to a specific type of Korean liquor or ingredient.)
- 1 part soy sauce.
Instructions
1
Bring a generous amount of water to a boil in a pot, then add salt and vinegar.
2
Gently place five eggs into boiling water, being careful not to break them, using a ladle or similar utensil.
3
Set the timer for 5 minutes and 30 seconds, keep the burner on, and cook.
4
Immediately after boiling the eggs, remove them from the water and place them in a bowl of ice water to cool completely.
5
Combine broth, cooking wine, and soy sauce in a 1:1:1 ratio in a pot. Bring to a boil once, then let it cool completely.
6
Carefully peel the cooled eggshells, being careful not to break the yolk, and place the eggs in a bowl of chilled sauce.
7
After about 6 hours of refrigeration, serve with white rice.