Soft-boiled Egg with Scallion Seasoning over Rice

Steps

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1. 1
   Boil 1.5 liters of water with 0.5 tsp salt in a pot.
   ▶ ≈0:12
2. 2
   Prepare 6 to 8 fresh eggs. Crack each egg into a fine sieve, allowing the thin egg white to drain away, keeping the yolk and thick egg white together.
   ▶ ≈0:19
3. 3
   Once water boils for 2 to 3 minutes, turn off the heat. Carefully lower each egg in the sieve into the hot water one at a time—do not relight the burner.
   ▶ ≈0:40
4. 4
   Let sit undisturbed for 2 to 3 minutes until cooked to your preference. While the eggs cook, finely chop about 100 g of scallion into small pieces.
   ▶ ≈0:52
5. 5
   Finely chop one green chili pepper and half a red chili pepper into small pieces to match the scallion size.
   ▶ ≈1:09
6. 6
   In a container, combine the chopped scallion and peppers, then add 8 to 10 tbsp soy sauce (to taste), 1 tbsp fish sauce, 2 tbsp soju, 3 tbsp malt syrup, 0.5 tbsp sesame oil, a pinch of sesame seeds, and 100 ml water. Mix well.
   ▶ ≈1:22
7. 7
   Once the eggs reach the desired doneness, gently scoop them out with the sieve, drain off excess water, and place them into the scallion seasoning sauce.
   ▶ ≈1:46
8. 8
   Gently pour the scallion seasoning sauce over the eggs. Cover and refrigerate overnight to allow the flavors to infuse.
   ▶ ≈2:05
9. 9
   Serve the well-marinated egg over warm rice with plenty of the scallion seasoning sauce and another soft-boiled egg on top. Finish with a light drizzle of sesame oil and a sprinkle of sesame seeds.
   ▶ ≈2:32