Korean Mayak Egg Protein Pasta

Ingredients

• 120 g Light soy sauce (For the Mayak egg marinade)
• 240 g Water (For the Mayak egg marinade)
• 63 g Honey (For the Mayak egg marinade)
• 10 g Sesame oil (For the Mayak egg marinade)
• 50 g Onion (Finely minced; for the Mayak egg marinade)
• 1.5 tbsp Garlic (Cloves, finely minced; for the Mayak egg marinade)
• 12 g Ginger (Finely minced; for the Mayak egg marinade)
• 20 g Spring onions (Finely sliced; for the Mayak egg marinade)
• 1 tbsp Gochugaru (Korean red chilli flakes; alternatively use 1 fresh chilli, finely minced)
• 1 Fresh chilli (Finely minced; alternative to 1 tbsp gochugaru)
• 2 Eggs (Room temperature; make six-minute eggs, peel, marinate, then slice for serving)
• 1 cup Water (For the pasta sauce; additional water used to dilute the marinade)
• 125 g Dried pasta (Boil before adding to the sauce; type not specified)
• 20 g Unsalted butter (Cold)
• 1 tsp Spring onions (Sliced; added off the heat)
• 60 g Firm tofu (Diced)
• Spring onions (More, for serving if desired)
• Gochugaru (For serving if desired)

Steps

1. 1

   Bring a pot of water to a simmer. Use room-temperature eggs, lower them into the simmering water, and cook for 6 minutes.

2. 2

   Remove the eggs and transfer them immediately to an ice bath. Once cool enough to handle, peel them.

3. 3

   Finely mince the onion, garlic, and ginger, and finely slice the spring onions. The finer the pieces, the more readily they release flavor into the marinade.

4. 4

   In a container, combine the light soy sauce, 240 g water, honey, sesame oil, minced onion, garlic, ginger, spring onions, and either gochugaru or the minced fresh chilli.

5. 5

   Place the peeled eggs in the marinade. Cover them with a paper towel soaked in the marinade, weigh them down, then cover the container and refrigerate for 8–48 hours. The creator notes that the eggs can become too salty after this period.

6. 6

   When ready to make the pasta, combine 1 cup of the marinade with 1 cup water in a pan. Add the diced firm tofu and simmer for 5 minutes.

7. 7

   Boil the dried pasta separately, then add it to the pan and finish cooking it in the sauce to your desired doneness. Add more marinade if needed to adjust the seasoning.

8. 8

   Turn off the heat. Add the sliced spring onions and cold unsalted butter, then toss until the butter is incorporated and the pasta is coated.

9. 9

   Serve the pasta topped with two sliced Mayak eggs. Add more spring onions and gochugaru if desired.

Notes

The creator says the marinade can be reused for up to 7 days, then should be changed. The source lists the egg marinade and pasta ingredients separately but does not specify how much prepared marinade to make or store; the pasta uses 1 cup. Boiling water for the pasta is not quantified. Fresh chilli and gochugaru are alternatives, not ingredients to use together.

Nutrition per serving

• main
• dinner
• budget-friendly
• protein-rich
• Korean-inspired
• pasta
• stovetop