Main ingredients 🥩
eggsoy sauceclear rice winecooking wine
Jung Ho-young's Egg Yolk Sauce
A simple side dish made by marinating soft egg yolks in a specially prepared soy sauce, separated from the whites and simmered then cooled.
🙋 Recommended for
- ⭐ Those seeking a simple, rich side dish for a quick, savory rice bowl
- ⭐ People who want an easy side dish without complicated cooking techniques or stove management
Ingredients needed 🛒4 servings
- eggs 1 tray (yolks preferred)
- water as needed
- soy sauce as needed
- clear rice wine as needed
- cooking wine as needed
- sugar as needed
Recipe 🍳
- In a pot, combine water, soy sauce, clear rice wine, cooking wine, and sugar in the specified amounts and mix well.
- Bring the soy sauce mixture to a boil to evaporate alcohol, then turn off the heat once sugar has dissolved. Let it cool completely.
- While the sauce cools, carefully separate the egg whites from the yolks without breaking them.
- Place the separated yolks into a serving container, stacking them neatly.
- Pour the fully cooled soy sauce over the yolks until they are completely submerged.
- Cover the surface with plastic wrap, gently pressing it down to ensure even seasoning throughout.
- Refrigerate for at least 6 hours to allow full maturation, then serve with warm rice.
- Mix water, soy sauce, clear rice wine, cooking wine, and sugar; bring to a boil, then cool completely.
- Carefully separate only the yolks from the whites without breaking them.
- Pour the cooled soy sauce over the yolks and cover with plastic wrap. Refrigerate for 6 hours.
Cooking tips 💡
- Since the soy sauce contains alcohol, it must be boiled once to remove alcohol and any off-flavors.
- Never pour hot sauce directly onto the yolks, or they will cook—always use fully cooled sauce.
- Do not discard leftover egg whites; use them in omelets, pan-fried dishes, or egg soup.
- To prevent the top of the yolks from drying out or becoming under-seasoned, press the plastic wrap tightly against the surface.
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