Cucumber Tomato Pork Jammy Egg Salad
Cucumber Tomato Pork Jammy Egg Salad
Ingredients
For the Salad
- 3 large eggs
- 2 cucumbers, peeled into ribbons
- 2 Roma tomatoes, cut into wedges
- 1/2 pound thinly sliced pork shoulder
- 1 tablespoon sake, optional
For the Gochujang Dressing
- 1 1/2 tablespoons gochujang
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons sesame oil
- 1 tablespoon honey
- 2 tablespoons sesame seeds, plus more for garnish
Instructions
- 1
Prepare the jammy eggs: Bring a pot of water to a rolling boil. Carefully add the 3 large eggs to the boiling water and cook for exactly 6 minutes. While the eggs are cooking, prepare an ice bath by filling a medium bowl with ice and water.
⏱️ 7 min
- 2
Immediately transfer the cooked eggs from the boiling water to the ice bath. Let them cool in the ice bath for 5 to 10 minutes. This stops the cooking process and makes them easier to peel. Once cooled, gently peel the eggs and set aside.
⏱️ 10 min
- 3
While the eggs are cooling, prepare the cucumber ribbons: Using a vegetable peeler, carefully create long, thin ribbons from the cucumbers. Set aside.
⏱️ 5 min
- 4
Cut the tomatoes: Cut the Roma tomatoes into wedges or dice them, according to your preference. Set aside.
⏱️ 3 min
- 5
Cook the pork: Bring a fresh pot of water to a boil. If using, add 1 tablespoon of sake to the boiling water. Add the thinly sliced pork shoulder and cook for about 1 minute, or until it is completely cooked through and no longer pink. Drain the pork and immediately transfer it to an ice bath to cool down quickly. Once cooled, drain well and set aside.
⏱️ 5 min
- 6
Prepare the Gochujang dressing: In a small bowl, combine the gochujang, soy sauce, rice vinegar, sesame oil, honey, and 2 tablespoons of sesame seeds. Whisk well until all ingredients are thoroughly combined and the honey is dissolved.
⏱️ 5 min
- 7
Assemble the salad: In a large serving bowl, place two of the peeled jammy eggs. Gently smash them with a fork or the back of a spoon. Add the cucumber ribbons, tomato wedges, and cooled cooked pork to the bowl.
⏱️ 3 min
- 8
Pour the Gochujang dressing over the salad ingredients. Gently mix everything together until all components are evenly coated with the dressing. Be careful not to overmix, especially with the smashed eggs.
⏱️ 2 min
- 9
Garnish and serve: Halve or quarter the remaining jammy egg and place it on top of the salad. Sprinkle generously with additional sesame seeds. For the best experience, ensure the salad is very cold before serving. Enjoy immediately!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Cucumber Tomato Pork Jammy Egg Salad
For the Salad
- 3 large eggs
- 2 cucumbers, peeled into ribbons
- 2 Roma tomatoes, cut into wedges
- 1/2 pound thinly sliced pork shoulder
- 1 tablespoon sake, optional
For the Gochujang Dressing
- 1 1/2 tablespoons gochujang
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons sesame oil
- 1 tablespoon honey
- 2 tablespoons sesame seeds, plus more for garnish
Instructions
- 1
Prepare the jammy eggs: Bring a pot of water to a rolling boil. Carefully add the 3 large eggs to the boiling water and cook for exactly 6 minutes. While the eggs are cooking, prepare an ice bath by filling a medium bowl with ice and water.
⏱️ 7 min - 2
Immediately transfer the cooked eggs from the boiling water to the ice bath. Let them cool in the ice bath for 5 to 10 minutes. This stops the cooking process and makes them easier to peel. Once cooled, gently peel the eggs and set aside.
⏱️ 10 min - 3
While the eggs are cooling, prepare the cucumber ribbons: Using a vegetable peeler, carefully create long, thin ribbons from the cucumbers. Set aside.
⏱️ 5 min - 4
Cut the tomatoes: Cut the Roma tomatoes into wedges or dice them, according to your preference. Set aside.
⏱️ 3 min - 5
Cook the pork: Bring a fresh pot of water to a boil. If using, add 1 tablespoon of sake to the boiling water. Add the thinly sliced pork shoulder and cook for about 1 minute, or until it is completely cooked through and no longer pink. Drain the pork and immediately transfer it to an ice bath to cool down quickly. Once cooled, drain well and set aside.
⏱️ 5 min - 6
Prepare the Gochujang dressing: In a small bowl, combine the gochujang, soy sauce, rice vinegar, sesame oil, honey, and 2 tablespoons of sesame seeds. Whisk well until all ingredients are thoroughly combined and the honey is dissolved.
⏱️ 5 min - 7
Assemble the salad: In a large serving bowl, place two of the peeled jammy eggs. Gently smash them with a fork or the back of a spoon. Add the cucumber ribbons, tomato wedges, and cooled cooked pork to the bowl.
⏱️ 3 min - 8
Pour the Gochujang dressing over the salad ingredients. Gently mix everything together until all components are evenly coated with the dressing. Be careful not to overmix, especially with the smashed eggs.
⏱️ 2 min - 9
Garnish and serve: Halve or quarter the remaining jammy egg and place it on top of the salad. Sprinkle generously with additional sesame seeds. For the best experience, ensure the salad is very cold before serving. Enjoy immediately!
⏱️ 3 min