Marinated Egg Yolks: A Culinary Masterpiece with All-Purpose Soy Sauce
Marinated Egg Yolks: A Culinary Masterpiece with All-Purpose Soy Sauce
Mastering Chef Lee Jung-hyun’s All-Purpose Soy Sauce and Making Delicious Marinated Egg Yolks.
As I made this, I knew it couldn’t possibly taste bad. Once you have this all-purpose soy sauce prepared, you’ll feel confident that you can make any dish delicious. The generous quantity means you can share it with friends and family, and you won’t need to make soy sauce for a while. Honestly, a bowl of plain white rice mixed with just this soy sauce would be incredibly satisfying.
Broth Ingredients- 4 liters water
- 1 handful anchovies (for broth, heads and guts removed)
- 1/2 handful dried shrimp
- 1/3 Korean radish
- 1 onion
- 1 stalk green onion
- 10 pieces dried kelp (dashima, approx. 5x5cm)
- 1 handful dried shiitake mushrooms
- 3 green onion roots (cleaned)
All-Purpose Soy Sauce Ingredients- 6 cups prepared broth
- 4 cups soy sauce
- 1 cup Korean rice wine (cheongju)
- 1 grilled onion (for smoky flavor)
- 4 white parts of grilled green onions
- 1 ladle (approx. 3-4 Tbsp) citron preserves (yujacheong)
- Juice of 1/2 lemon
- Lemon zest (for aroma)
- 1 handful bonito flakes (katsuobushi)
- 6 cups prepared broth
- 4 cups soy sauce
- 1 cup Korean rice wine (cheongju)
- 1 grilled onion (for smoky flavor)
- 4 white parts of grilled green onions
- 1 ladle (approx. 3-4 Tbsp) citron preserves (yujacheong)
- Juice of 1/2 lemon
- Lemon zest (for aroma)
- 1 handful bonito flakes (katsuobushi)
Cooking Instructions
Step 1
First, prepare the anchovies for the broth. Remove the heads and guts from about a handful of anchovies. This is crucial to prevent any bitterness and ensure a clean, clear broth.
Step 2
Lightly toast the cleaned anchovies and dried shrimp in a dry frying pan over low heat, each separately. This process removes any fishy smell and enhances the overall flavor of the broth.
Step 3
In a large pot, combine 4 liters of water with the toasted anchovies, dried shrimp, 1/3 Korean radish, 1 onion, 1 stalk of green onion, 10 pieces of kelp, a handful of dried shiitake mushrooms, and the 3 cleaned green onion roots. Bring to a boil over high heat, then reduce to medium-low and simmer for at least 1 hour to create a rich broth.
Step 4
After simmering for over an hour, the liquid will have reduced significantly. Strain the broth through a fine-mesh sieve or cheesecloth to separate the clear liquid from the solids. Discard the cooked ingredients to ensure a refined broth.
Step 5
To infuse a wonderful smoky aroma, grill the white parts of 4 green onions and 1 onion until the outer layers are blackened. If you don’t have a grill, you can char them directly over a flame using tongs or in a pan. The charring is key to developing that deep smoky flavor.
Step 6
Now, let’s make the all-purpose soy sauce with the perfect ratio. Combine 6 cups of the prepared broth with 4 cups of soy sauce. This 6:4 ratio forms the base of our flavorful sauce.
Step 7
Add 1 cup of Korean rice wine (cheongju) to the mixture. This helps to eliminate any unwanted odors and adds a layer of complexity to the flavor.
Step 8
Stir in 1 ladle (approximately 3-4 tablespoons) of citron preserves (yujacheong). This adds a lovely citrusy fragrance and a pleasant sweetness. You can adjust the amount of citron preserves to your preference for sweetness. If citron preserves are unavailable, you can substitute with oligodang (corn syrup). Next, squeeze in the juice of half a lemon and add some lemon zest for an extra aromatic boost. (If you don’t have a fresh lemon, using just the juice is also fine).
Step 9
Add the grilled onion and green onions to the soy sauce base and simmer. Once it comes to a boil, reduce the heat and let it gently simmer for about 10 minutes to allow the flavors to meld beautifully.
Step 10
Turn off the heat. Place a handful of bonito flakes (katsuobushi) in a fine sieve and immerse it in the soy sauce for just 1-2 minutes. Remove the bonito flakes promptly to avoid any fishy taste. This step adds a final layer of umami.
Step 11
Finally, strain the sauce one last time through a clean sieve to remove the grilled vegetables and any remaining particles, resulting in a clear and refined all-purpose soy sauce.
Step 12
Voila! Your magical all-purpose soy sauce is ready. Allow it to cool completely, then transfer it to an airtight container and store it in the refrigerator. It will stay delicious for a long time and can be used in countless dishes, from simple rice bowls to marinades and braised meals!
Step 13
While we’re at it, let’s make a special dish using this amazing soy sauce: marinated egg yolks! It’s essential to use fresh eggs. Carefully separate the egg yolks from the whites. To separate the yolk cleanly without breaking it, try cracking the shell gently and letting the white drain out. Alternatively, you can carefully separate the white using your fingers, allowing the white to flow between them, leaving the yolk intact. For those who find this tricky, a fun trick is to use a plastic bottle: gently press the bottle’s opening against the yolk, then release the pressure, and the yolk will be suctioned into the bottle!
Step 14
Place the separated fresh egg yolks into the container with the all-purpose soy sauce, ensuring they are fully submerged. Cover the container and let it marinate in the refrigerator for a few days. I’ll show you the wonderfully chewy and flavorful marinated egg yolks in a few days!
Step 15
We’re also making another delightful variation using egg yolks: preserved egg yolks. Start by spreading a 1cm layer of salt on the bottom of a clean container. Gently place the separated egg yolks on top of the salt bed.
Step 16
Cover the yolks generously with more salt. Seal the container tightly with plastic wrap and refrigerate for several days. This process will result in savory and firm preserved egg yolks. I’ll share the finished marinated egg yolks and preserved egg yolks with you soon. Stay tuned! ^^
