Easy Marinated Egg Yolks (Bibimbap Ingredient)
Achieve a Rice-Enhancing Delicacy in One Day! Super Simple Marinated Egg Yolk Recipe Perfect for Bibimbap
All measurements are based on a tablespoon.
Main Ingredients- 6 fresh egg yolks
Marinade- 150ml Soy Sauce (approx. 10 Tbsp)
- 150ml Water (approx. 10 Tbsp)
- 75ml Oligosaccharide (approx. 5 Tbsp)
- 2 Tbsp Mirin (or cooking wine)
- 1 tsp Bonito Flakes Powder (optional)
- 150ml Soy Sauce (approx. 10 Tbsp)
- 150ml Water (approx. 10 Tbsp)
- 75ml Oligosaccharide (approx. 5 Tbsp)
- 2 Tbsp Mirin (or cooking wine)
- 1 tsp Bonito Flakes Powder (optional)
Cooking Instructions
Step 1
First, prepare the marinade that will form the base of your delicious marinated egg yolks. Combine soy sauce for a deep flavor, water, oligosaccharide for sweetness, and mirin to eliminate any raw smell and enhance the aroma. If you desire an even richer and more savory taste, add 1 teaspoon of bonito flakes powder and mix well.
Step 2
Gently wash the shells of your fresh eggs. Lightly scrubbing them under running water will ensure they are hygienic for use.
Step 3
Now it’s time to separate the egg yolks. Carefully crack each egg. Then, by gently shaking the yolk over your fingers, you can easily separate the white from the yolk. If this process seems tricky, feel free to use an egg separator tool.
Step 4
Carefully place the separated fresh egg yolks into the prepared marinade.
Step 5
To ensure the egg yolks are fully submerged and marinate evenly, cover the container with plastic wrap. Ensure the wrap is taut and directly touches the yolks. Then, place the lid on the airtight container to prevent the marinade from leaking or drying out.
Step 6
Cover the container and refrigerate for at least one day to marinate. While one day is enough for the flavors to meld, marinating for two days will result in an even deeper and richer taste. The marinated egg yolks are a fantastic side dish for bibimbap, rice bowls, and rice balls.
