Korean rice bowls with mayak eggs, soy-glazed chicken and avocado
Korean Mayak eggs (mayak gyeran) are soft-boiled eggs marinated in soy sauce, garlic and chilli. Try them in a soy-glazed chicken and avocado rice bowl.
- 4 Freshlay Farms Golden Yolker® eggs, chilled
- 120ml of light soy sauce
- 60ml of water
- 1 tbsp of honey
- 2 tbsp of mirin
- 1 tbsp of sesame oil
- 2 garlic cloves, grated
- 1 spring onion, finely sliced
- 1 red chilli, finely sliced
- 50g of pears, ideally a Korean variety, grated
- 1 tbsp of toasted sesame seeds
- 1/2 cucumber, thinly sliced
- 2 tbsp of rice wine vinegar
- 1 tsp caster sugar
- 3 tbsp of light soy sauce
- 1 tbsp of honey
- 1 tbsp of rice wine vinegar
- 2 tbsp of sesame oil
- 1 tbsp of miso paste
- 2 garlic cloves, finely grated
- 1 tbsp of ginger, grated
- 1 tsp cornflour
- 600g of boneless, skinless chicken thighs, sliced into strips
- vegetable oil, for frying
- 300g of jasmine rice
- 2 tbsp of chilli crisp
- 1 tbsp of sesame oil
- 6 tbsp of mayonnaise
- 2 tbsp of gochujang
- 1 tbsp of lime juice
- 1 tsp honey
- 1 tsp mirin
- 1 small garlic clove, grated
- 2 avocados, sliced
- 2 spring onions, finely sliced
- 1 tbsp of sesame seeds, ideally a mix of black and white
- 1 lime, zested
- Marinate the eggs the day before you want to make the dish. Bring a saucepan of water to a gentle boil. Gently lower in the eggs and boil for 6 minutes. Transfer immediately to a bowl of iced water and leave to cool
- Make a mayak marinade by mixing together the remaining ingredients in a container or bowl
- Peel the eggs, then fully submerge them in the marinade. Cover and chill overnight in the fridge (or for a minimum of 6 hours). The longer you leave the eggs, the more the soy cure will penetrate the yolk, making it fudgier in texture
- The next day, marinate the chicken 20 minutes before you want to cook it. Mix all the soy glaze ingredients together, except the chicken, in a bowl to combine. Add in the sliced chicken, then set aside to marinate for 20 minutes
- For the chilli crisp rice, cook the rice according to the packet instructions, then stir in the chilli crisp, sesame oil and a pinch of salt. Keep warm
- Meanwhile, to make a quick-pickled cucumber, place the rice wine vinegar, sugar and a pinch of salt in a small bowl and stir until the sugar and salt has dissolved. Add the sliced cucumber and set aside
- For the gochujang mayo, combine all the ingredients together with a pinch of salt and black pepper and set aside
- To cook the chicken, heat a pan over a medium-high heat with a little vegetable oil. Drain the chicken from the marinade (saving it to reduce later) and place in the pan in a single layer. Cook for 10-15 minutes, until cooked through, turning halfway, then pour over the marinade. Simmer and thicken into a glossy glaze that clings to the chicken
- To serve, spoon the rice into bowls with a little of the mayak marinade (you can use the rest for other dishes). Top with the chicken, avocado slices and pickled cucumber. Drizzle over the gochujang mayo, then sprinkle over the spring onions, sesame seeds and lime zest. Slice and add the mayak eggs
- Allow the yolk to mix with the chilli oil and soy glaze to create a rich sauce
Gently lower in the eggs and boil for 6 minutes. Transfer immediately to a bowl of iced water and leave to cool Make a mayak marinade by mixing together the remaining ingredients in a container or bowl Peel the eggs, then fully submerge them in the marinade.
Cover and chill overnight in the fridge (or for a minimum of 6 hours). The longer you leave the eggs, the more the soy cure will penetrate the yolk, making it fudgier in texture The next day, marinate the chicken 20 minutes before you want to cook it.
Mix all the soy glaze elements together, except the chicken, in a bowl to combine. Add in the sliced chicken, then set aside to marinate for 20 minutes For the chilli crisp rice, cook the rice per to the packet instructions, then stir in the chilli crisp, sesame oil and a pinch of salt.
Keep warm Meanwhile, to make a quick-pickled cucumber, place the rice wine vinegar, sugar and a pinch of salt in a small bowl and stir until the sugar and salt has dissolved. Add the sliced cucumber and set aside For the gochujang mayo, combine all the components together with a pinch of salt and black pepper and set aside To cook the chicken, heat a pan over a medium-high heat with a little vegetable oil. Drain the chicken from the marinade (saving it to reduce later) and place in the pan in a single layer.
Cook for 10-15 minutes, until cooked through, turning halfway, then pour over the marinade. Simmer and thicken into a glossy glaze that clings to the chicken To serve, spoon the rice into bowls with a little of the mayak marinade (you can use the rest for other dishes).
Top with the chicken, avocado slices and pickled cucumber. Drizzle over the gochujang mayo, then sprinkle over the spring onions, sesame seeds and lime zest.
Slice and add the mayak eggs Allow the yolk to mix with the chilli oil and soy glaze to create a rich sauce
