Recipe: Soft-boiled Egg With Shiso and Kochujang (Korean Hot Sauce)

Recipe: Soft-boiled Egg With Shiso and Kochujang (Korean Hot Sauce)

I have pneumonia.

Haven't felt like eating much of anything, but I've been lying around with a fever, deliriously thinking of dishes I want to make when I'm better. Last night I suddenly wanted a soft-boiled egg, and once I was in the kitchen, my evil twin took over for a few minutes and made this.

I know it seems like some sort of fusion nightmare, but when you are under the weather, sometimes strange things sound good. I could trace the stream of associations for you, but it probably wouldn't be that interesting.

Actually, please add a comment and tell us the weirdest thing you ever craved when you were sick!

Soft-boiled Egg With Shiso and Kochujang
Serves 1 sick person
Vegetarian, not vegan or gluten-free

• 1 egg (room temp or sit in warm water for a few minutes)
• 4 thin slices of seeded baguette, toasted
• 1 shiso (beefsteak plant) leaf, chiffonade
• Meyer lemon olive oil (O Brand is good)
• Kochujang (Korean Hot Sauce, also spelled Gochujang)
• Fleur-du-sel
• Black pepper

1. Fill a pot with enough water to cover the egg by an inch, and bring to a boil.
2. Add the egg, find a simmer, then boil for 4 minutes (or to your preference - I like mine pretty runny)
3. Remove egg, allow to cool slightly, and carefully peel.
4. Dilute the Kochujang with a bit of water to make a a spoonable sauce.
5. Plate as you see in the picture. The Meyer lemon olive oil didn't show up well, but there is lots on the toast and a few more drops on the plate.
6. Get well soon!