Revisited Kimchi Jjigae And Mayak Egg Recipe

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You know those dishes that just feel like a warm hug in a bowl? For me, Kimchi Jjigae is definitely one of them. It's my ultimate go-to soup – easy to whip up in one pot, and surprisingly, the kids usually give it a thumbs up!



Recently, I stumbled upon a shortcut at our local Eco Shop: Sudee brand Kimchi Jjigae instant dry paste. And you know what? It wasn't bad at all! It delivered that familiar spicy, savory kick, and all I needed to add was tofu, some veggies, and meat. It was a super convenient option for a busy weeknight.
Of course, as life often goes, when I went back to stock up on this little gem, it had vanished! (Reminds me of the great Noraini's Banana Cake Instant Mix disappearance – anyone else feel that pain?). A quick search online revealed it's now available on Shopee, but the price has definitely jumped. RM6.80 for 50g compared to the previous RM2.40 for 35g? Ouch! But, being the adventurous foodie (and slightly desperate for an easy jjigae fix), I added it to my cart along with a few other pastes. Stay tuned for a haul reveal later!
While the instant paste was a fun experiment, nothing quite beats a comforting bowl of homemade Kimchi Jjigae. Over the years, I've tweaked my recipe to perfection (you can find the full details in: Resepi Kimchi Jjigae / Spicy Kimchi Stew), but the heart of it lies in good, fermented kimchi, gochujang (Korean chili paste), and gochugaru (Korean chili flakes) for that authentic depth of flavor. For the kids, I usually add chunks of tender chicken, those cute little baby corn, silky egg tofu, and some earthy mushrooms. It's a customizable feast in a pot!
Now, let's talk about my personal addiction: Mayak Eggs. Have I shared this recipe before? Honestly, these little guys are dangerously addictive. The star of the show? That incredibly jammy yolk.

The key to achieving that perfect jammy yolk is all about controlled cooking and immediate cooling. Here's my foolproof method:

Gently place your eggs in a pot and cover them with cold water. Bring the water to a gentle simmer (not a rolling boil!). Cook for exactly 6-7 minutes. Immediately transfer the cooked eggs to an ice bath. This stops the cooking process instantly and makes them super easy to peel. Once peeled, the magic happens in the marinade. A simple mix of soy sauce (Lee Kum Kee, please!), water, brown sugar (or honey), minced garlic, toasted sesame seeds, onion, chopped green onion and sometimes a pinch of gochugaru (or chopped fresh cili padi will do) for a little kick. Let the peeled eggs soak in this goodness for at least a couple of hours, or preferably overnight, for maximum flavor infusion.
While the boys haven't quite jumped on the Mayak Egg bandwagon (more for me!), I absolutely adore them. A quick lunch or dinner (or let's be real, a satisfying snack anytime hunger strikes) with just a few of these glorious eggs splash with a bit of sesame oil and a bowl of warm rice is pure bliss. That creamy, savory yolk melting into the rice? Heaven!
So, whether you're reaching for a convenient instant mix or prefer the comforting embrace of a homemade stew, Kimchi Jjigae is always a winner in my book. And if you're looking for a simple yet incredibly addictive treat for yourself (or maybe adventurous eaters in your family!), give Mayak Eggs a try. Just don't say I didn't warn you! 😉

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