Quick & Easy Marinated Sashimi (with Korean Style Mayak Eggs Sauce) 麻藥生魚片

I’ve made Korean Style Marinated Eggs/Mayak Gyeran 마약계란 a couple of times before, it was divine and so addicting that I really wanted to make it again recently. This time, however, I would like to do something differently, no eggs…but sashimi raw fish!
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Not going to lie the idea is coming from Japanese ‘Zuke-Don’. (If you’ve heard about it) When the recipe of Korean Mayak Egg requires to marinate the eggs in the fridge for at least 6 hours, THIS just needs to rest sashimi in marinade sauce for 10 minutes and that’s done. How simple, isn’t it? No cooking required.⁠⁠

If you love the alluring flavour of Mayak eggs, you have to try this as well. This is also dangerously addictive to have you craving for more.⁠⁠
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INGREDIENTS⁠⁠
-Assorted sashimi.⁠⁠
-Shredded Daikon radish and lemon slices. (Optional, these are coming with sashimi box, so I soak them in the sauce as well.)⁠⁠
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MARINADE SAUCE⁠⁠
-1 tbsp chopped onion⁠⁠
-1 tbsp chopped garlic⁠⁠
-1 tbsp chopped spring onion⁠⁠
-2 tbsp soy sauce⁠⁠
-1 tbsp white vinegar⁠⁠
-1 tsp sugar⁠⁠
-1 tbsp still water⁠⁠
-1 tbsp sesame oil⁠⁠
-1 tbsp white sesame seeds⁠⁠
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METHOD⁠⁠
1. Combine marinade sauce ingredients together and stir until everything well mixed. I use this sauce mixture to marinate 16 pieces of sashimi.⁠⁠
2. Soak sashimi, shredded Daikon radish and lemon slices (if you have) in marinade sauce for 10-15 minutes. (No more than 15 minutes.)⁠⁠
3. Enjoy it with steamed rice and don’t forget to pour the sauce over it. SO GOOD!⁠⁠
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⁠⁠and watch my easy tutorial on Reel!

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Speedy Kimchi Jjigae / Kimchi Stew 韓式泡菜鍋(快速版)

Kimchi Jjigae (or Kimchi Stew) is my quick fix for chili weather especially when I have a jar of kimchi in the fridge. I originally followed an easy recipe by Chef Paek Jong-Won (His YouTube link here) but then I’ve made it my way with ingredients that I can easily get from the UK’s supermarkets. (I know Ajumma Republic gochujang and kimchi are available at Sainsbury's) Don’t always have Korean chilli flakes/powders so I usually use gochujang and soy sauce mixture to make the broth flavourlful with extra umami. Piquant, hearty, full of flavour, Kimchi Jjigae is surely great for cold winter days but you can also enjoy at any time. Just take a spoon of soup along with kimchi and meat and pour over with the rice, trust me, it’s so appetizing and you would eat more rice than usual to extend the flavour.

 

Ingredients

-100-150g Kimchi, cut into bit-size pieces. (Make sure it’s sour! you can’t make good Kimchi Jjigae if kimchi is not sour enough.)

-2 garlic cloves, finely chopped.

-3-4 pieces firm tofu steaks or cubes. (I used Cauldron tofu.)

-5 pieces pork belly slices. (sometimes I even used thinly sliced streaky bacon.)

-1 & 1/2 cups of stock. (prefer fish or mushroom stock)

-1 egg (I used Clarence Court egg)

-A handful enoki mushrooms and pak choi (optional)

-Chopped spring onions and white sesame seeds to garnish.

 

Sauce mixture for soup

-1 tbsp gochujang.

-1 tbsp soy sauce.

-1 tsp fish sauce.

-1 tsp sugar.

 

Method

-Heat stock in a saucepan over medium high heat, once it starts to boil, add kimchi, pork slices, garlic, enoki mushrooms, and pak choi to cook for 5 minutes.

-Whisk in sauce mixture, cover a lid and gently simmer for 5 minutes.

-Add tofu steaks and simmer for another 10 minutes.

-Crack a fresh egg on top, garnish with chopped spring onions and white sesame seeds, serve immediately with rice.

 

我一開始煮泡菜鍋的時候，都只是傻傻的把泡菜跟高湯一起煮，甚麼也沒加，當時覺得味道超淡的，後來才知道要先炒泡菜跟豬肉再加高湯，也從YT上學到白鐘元老師的快速泡菜鍋作法，現在則幾乎都是參照這種煮小火鍋的方式煮泡菜鍋，我雖然沒有用韓國辣椒粉，但我會在高湯內加韓國辣椒醬、醬油、一點糖、跟魚露增加風味，我覺得湯頭也一樣好喝；然後煮泡菜鍋的泡菜真的是要用那種放很久、酸度比較明顯的，之前曾用過新開封的泡菜，但煮起來的味道就是比較不夠。另一個TIP是說可以用洗米水來煮，據說這樣煮出來的湯頭會比較濃厚，不知道有人有試過這個撇步嗎?

Japchae / Korean Glass Noodles Stir Fry

 

Japchae (or Chapchae/잡채) is one of my must order dishes when eating at Korean restaurants. (another one is sea food pancake!) I love the chewy texture of Korean style glass noodles and the taste with various ingredients (meat, vegetables, eggs…). Have heard Japchae is Korean classic dish particularly for festive days or special occasions, but I believe nowadays you can enjoy Japchae whenever you want. I think the method is not difficult, but it takes time to prepare and cook the ingredients one by one before you mix everything together. Here is how I made this Japchae :

 

Ingredients :

-Korean sweet potato starch noodles / glass noodles / Dangmyeon (당면)

(You can buy it from oriental supermarkets, if not, use rice noodles as substitute but be aware it won’t have the same chewy taste.)

-Carrots, thinly sliced.

-Shiitake mushroom, thinly sliced. (I used wild mushrooms)

-Red pepper, cut into strips.

-Spinach.

-Pork belly, cut into strips.

-1 to 2 eggs.

-Roasted white sesame seeds.

To marinate the meat :

-Soy sauce, 2 tbsp.

-Sugar, 1 tbsp.

-Vinegar, 2 tbsp.

-Sesame oil, 2 tbsp.

-White pepper, 1 tsp.

-Minced garlic

Mix pork belly strips with above sauce mixture and leave it for about 15 minutes.

 

To make egg garnish :

-Crack the eggs and lightly whisk.

-Add oil into a non-stick pan over a low heat, swirl the oil around to make sure the pan is fully covered.

-Add beaten eggs to the pan, swirl to create a thin layer and cook both sides for about 1-2 minutes.

-Transfer to a plate, once cooling down, cut into strips.

 

 To get the rest ingredients ready :

-Cook spinach in boiling water for 30 seconds, then rinse under cold water and drain.

-Add oil into a non-stick pan over medium heat, add carrots and stir fry until soften. Set aside.

-Repeat the same process to stir fry sliced mushrooms, red peppers, and marinated pork belly strips. (follow the order if you can)

-Cook Korean glass noodles in boiling water for about 10 minutes, then drain and set aside.

(you can cut into noodles randomly with kitchen scissors to shorten them)

 

To make the sauce for Japchae :

-Soy sauce, 4 tbsp.

-Sugar, 2 tbsp.

-Sesame oil, 3 tbsp.

-White pepper, 2 tsp.

Mix above well until sugar is dissolved.

 

To mix and serve :

-Mix Japchae sauce, glass noodles and all the cooked ingredients together.

(mix all together by hand if you can, make sure the noodles has cooled down enough before you do it by hand.)

-Sprinkle with roasted white sesame seeds.

*You can adjust Japchae sauce to taste by adding a little bit more of soy sauce or sugar if necessary.

本來用英文寫了落落長的食譜，結果竟然字數太多沒辦法PO在IG上。。。雜菜冬粉真的是我去韓料店的必點之一，而且它竟然也是我來英國之後才知道的一道韓式料理！(以前在台灣都只知道烤肉飯)特別喜歡韓國冬粉那種QQ的口感，而且自己在家裡做雜菜冬粉其實不會很難，費工費時的是每個食材都要事先切好，然後個別分開拌炒(不要問我為什麼不全部一起炒，韓國人都是這樣弄的)，只是每次在韓超買韓式冬粉對我來說實在是一大困擾，因為那包裝真的滿佔地方的 (有買過的就應該懂我在說甚麼)，我後來則比較常買中國的紅薯粉絲替代，煮起來的口感也很類似，重點是它的麵體是一球一球的，要煮的話比較方便。

Mayak Eggs / Korean Marinated Eggs 麻藥雞蛋

*The original article was posted on 05/11/2020 and re-edited with new photos & video in 2021.

The word ‘’Mayak’’ translates to ‘’illicit drugs’’ in Korean language which means Mayak egg (마약계란) is something delicious with addictive flavour. When I saw this dish online I can tell it would definitely taste good even I’ve never tried it in my life. After referring to some recipes online, I finally tried to make it at home and they were just exactly as delicious as I imagined. I think the main reason why I am so obsessed with these Korean mayak eggs is the recipe contains tons of garlic and spring onions (both are my fav ingredients) and they were truly rice killer as you would eat more rice than you usually did to extend the flavour. The method is easy as well, here is how I made it :

 

𝐓𝐨 𝐦𝐚𝐤𝐞 𝐭𝐡𝐞 𝐬𝐚𝐮𝐜𝐞 𝐦𝐢𝐱𝐭𝐮𝐫𝐞 :

-Kombu seaweed/dashi stock, 1/2 cup. (Cooked water is also fine.)

-Soy sauce, 1/2 cup.

-Sugar, 2 tbsp.

-White vinegar, 1 tbsp.

-Garlic cloves, chopped.

-Onions, chopped.

-Spring onions, chopped.

-Chilli flakes. (optional)

-Green & red chillies, chopped. (optional)

-White sesame seeds.

-Sesame oil, 2 tbsp.

Combine above ingredients and stir until everything well mixed.

*Make sure you bring enough sauce to cover your eggs. (I did 4 eggs at once.)

 

𝐓𝐨 𝐦𝐚𝐤𝐞 𝐬𝐨𝐟𝐭-𝐛𝐨𝐢𝐥𝐞𝐝 𝐞𝐠𝐠 :

-Have eggs at room temperate.

-Slowly place the eggs into boiling water and cook for 6 min 30 secs for running yolk.

-Once the time is up, run the eggs under cold running water immediately to stop them cooking.

-Peel and set the eggs aside.

 

𝐓𝐨 𝐦𝐚𝐫𝐢𝐧𝐚𝐭𝐞 :

-Place your soft-boiled eggs into the sauce mixture (in a container) and leave it in the fridge for at least 6 hours to overnight.

 

𝐓𝐨 𝐬𝐞𝐫𝐯𝐞 :

-Scoop out the egg and place it over warm cooked rice.

-Add 1 or 2 tsp sauce mixture and a drizzle of sesame oil over the egg to enjoy.

You can also check my Reels to see how I made it:

 

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Also when you finish these delicious Mayak Eggs, don't waste any drop of marinade sauce, simply cook it with silken tofu to make the most of it! Click here to see the recipe.

 

周末廚房煮：韓式海鮮煎餅 // My Weekend Kitchen 07 - Korean Pancake

某天和友人去Finsbury's Park附近的Dotori吃韓國菜，當天的韓國海鮮煎餅實在是吃得意猶未盡，隔天馬上又自己在家煎ㄧ個，這次ㄧ整個煎餅都自己獨享。作法不難，不過要拿著平底鍋將煎餅完美翻面這件是需要一點勇氣，還在努力學習，目前有成功有失敗。

食譜筆記：
超市買的韓國煎餅粉都是已經調好味道的，所以直接加冷水調和成有點稀的麵糊狀即可。
(有時候會加一顆蛋但通常是不加的)
海鮮料蝦子、花枝丟下去和麵糊水ㄧ起攪拌均勻，蔥段則切好備用。
熱鍋下油，然後將剛剛拌好的麵糊水與海鮮料一起下鍋煎，個人喜歡厚度煎得薄一點的，
吃起來比較有「恰恰」的口感。
此時也可以擺上蔥段。
當覺得底面不黏鍋時，可以準備翻面後再繼續煎。
煎好後盛盤，嫌味道淡的話可以沾點醬油或配泡菜吃。