Today I finally got around to mastering the pesky art of properly soft boiling an egg that's also easy to peel. So I thought I'd share it with you as a part of our Sunday lunch.


Naengmyeon (Chilled Korean Buckwheat Noodles)

Bring large pot of water to rolling boil and cooked noodles over medium to medium high heat for 3 minutes. Immediately drain and rinse under cold faucet. Fill cooled pot under faucet and thoroughly rinse noodles under several changes of cold water. Using fingers or chopsticks, vigorously shake the noodles at various points to loose the tangle. Portion into bowl with chilled meat or vegetable broth seasoned to taste with salt, sugar, soy sauce, etc.

Five-Spiced Beef Shank

Simmer deboned beef shank in slow cooker and cover with water. Add rice wine, then soy sauce until water is inky dark. Also add: salt, sugar, star anise, Sichuan peppercorns, cassia/cinnamon bark, bay leaf, fresh ginger, fresh scallion/onion, and fresh garlic cloves.

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Remove and chill. Slice when chilled and brush with mixture of soy sauce, Chinkiang black vinegar, toasted sesame oil.

Soft-boiled Egg with Scallion Confit

Chop 4 stalks of scallions and place in a ceramic or glass bowl. In a small saucepan, pour 4-6 tablespoons of extra virgin olive oil and add one small tidbit of chopped scallion. Swirl briefly over high heat until the scallion bit is sizzling vigorously. Slowly pour or spoon over the bowl of scallions, making sure to cover them evenly. Lightly press the scallions down so they're submerged in oil. Set aside and allow to infuse.

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Fill a large bowl with hot (but not steaming) water from the faucet and submerge 6 eggs from the refrigerator for 5 mins, until eggs are no longer cold.

Place a light trivet or collapsible steel steamer rack to cover the bottom of a deep 3 quart saucepan. Fill saucepan with water, leaving 1-1.5 inches to the rim of pot. Slide eggs into pot and cover with lid. Simmer for 7 mins over medium low to medium.

Drain immediately and rinse under cold water until no longer warm to touch. Crack each egg's shell using the convex back of a metal spoon, turning it to crack the surface evenly, then submerge all cracked eggs again in cold water.

When ready to serve, peel eggs and slice in half with a sharp non-serrated knife. Arrange on plate and grind a light sprinkle of black pepper and sea salt. Spoon confited scallions onto each yolk.

Cucumber Persillade Salad

Peel 1 English cucumber and cut into 2 segments. Holding cucumber between thumb and forefinger on cutting board, draw a vegetable peeler along the length of the segment, peeling off ribbons. When you've reached core (seeds), turn it 1/3 of full rotation and peel off more ribbons. When you've reached the core again, make one more 1/3 rotation and peel as before. Repeat with the second cucumber segment.

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Toss with 2 teaspoons of sesame oil, some of the confited scallions until evenly coated. Add: 1 teaspoon sambal oelek chili sauce, 1 tablespoon finely minced cilantro, 3 cloves finely minced garlic, a little sugar, and a few grinds of sea salt and black pepper. Turn to coat evenly.

Happy cooking and bon appetit =)

THE DEPARTMENT OF POTS AND RECREATION