I’ve made various versions of this recipe a couple of times now and have seen some suggestions for how to use the marinade, but never tried it – until today!
If anyone is on the fence, here’s an idea to use up the extra marinade – soak your eggs as usual for a couple of days, and then to use it up, transfer around half to another container and add a sliced avocado, some halved cherry tomatoes, and two slices of lemon. Let that sit for an hour at least. Then, when you’re ready to eat, cook 450-500g of beef mince (ground beef) in a little oil, brown it a little and separate it out, add in the marinade from the eggs, cook it down, and if it needs more flavour, add the rest of the marinade from the avocado. The beef can be served with rice with an egg and avocado and cherry tomatoes on the side.
I was inspired by the avocado jang recipe from Umma / Ahnest Kitchen, and wondered if the mayak egg recipe would work in a similar way. Not only does it work but it’s a great way to use the marinade and the whole meal (beef, avocado and eggs) works together really well!
Anyway, I’m sure lots of people already have it all figured out, but for someone like me who is fairly new to Korean cooking I thought I’d share.
submitted by /u/Laylelo
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