Korean rice bowls with mayak eggs, soy-glazed chicken and avocado
by GBC Kitchen
Item 1 of 1
★ ★ ★ ★ ★
Not yet rated
Korean marinated eggs (mayak gyeran) are soft-boiled Freshlay Farms Golden Yolker® eggs marinated in soy sauce, garlic and chilli. Marinating in this way creates a sweet, savoury and umami flavour and jammy texture. Try them in a chicken and avocado rice bowl, where the chicken is coated in a soy glaze and served with a creamy gochujang mayo and chilli crisp rice. Cucumber is quick-pickled, offering fresh acidity to what is a satisfying salty and creamy rice bowl.
discover more:
Ingredients
Metric
Imperial
MAYAK EGGS
- 4 Freshlay Farms Golden Yolker® eggs, chilled
- 120ml of light soy sauce
- 60ml of water
- 1 tbsp of honey
- 2 tbsp of mirin
- 1 tbsp of sesame oil
- 2 garlic cloves, grated
- 1 spring onion, finely sliced
- 1 red chilli, finely sliced
- 50g of pears, ideally a Korean variety, grated
- 1 tbsp of toasted sesame seeds
QUICK-PICKLED CUCUMBER
- 1/2 cucumber, thinly sliced
- 2 tbsp of rice wine vinegar
- 1 tsp caster sugar
SOY-GLAZED CHICKEN
- 3 tbsp of light soy sauce
- 1 tbsp of honey
- 1 tbsp of rice wine vinegar
- 2 tbsp of sesame oil
- 1 tbsp of miso paste
- 2 garlic cloves, finely grated
- 1 tbsp of ginger, grated
- 1 tsp cornflour
- 600g of boneless, skinless chicken thighs, sliced into strips
- vegetable oil, for frying
CHILLI CRISP RICE
- 300g of jasmine rice
- 2 tbsp of chilli crisp
- 1 tbsp of sesame oil
GOCHUJANG MAYO
- 6 tbsp of mayonnaise
- 2 tbsp of gochujang
- 1 tbsp of lime juice
- 1 tsp honey
- 1 tsp mirin
- 1 small garlic clove, grated
TO SERVE
- 2 avocados, sliced
- 2 spring onions, finely sliced
- 1 tbsp of sesame seeds, ideally a mix of black and white
- 1 lime, zested
SAVE RECIPE
Method
1
Marinate the eggs the day before you want to make the dish. Bring a saucepan of water to a gentle boil. Gently lower in the eggs and boil for 6 minutes. Transfer immediately to a bowl of iced water and leave to cool
- 4 Freshlay Farms Golden Yolker® eggs, chilled
2
Make a mayak marinade by mixing together the remaining ingredients in a container or bowl
- 120ml of light soy sauce
- 60ml of water
- 1 tbsp of honey
- 2 tbsp of mirin
- 1 tbsp of sesame oil
- 2 garlic cloves, grated
- 1 spring onion, finely sliced
- 1 red chilli, finely sliced
- 50g of pears, ideally a Korean variety, grated
- 1 tbsp of toasted sesame seeds
3
Peel the eggs, then fully submerge them in the marinade. Cover and chill overnight in the fridge (or for a minimum of 6 hours). The longer you leave the eggs, the more the soy cure will penetrate the yolk, making it fudgier in texture
4
The next day, marinate the chicken 20 minutes before you want to cook it. Mix all the soy glaze ingredients together, except the chicken, in a bowl to combine. Add in the sliced chicken, then set aside to marinate for 20 minutes
- 3 tbsp of light soy sauce
- 1 tbsp of honey
- 1 tbsp of rice wine vinegar
- 2 tbsp of sesame oil
- 1 tbsp of miso paste
- 2 garlic cloves, finely grated
- 1 tbsp of ginger, grated
- 1 tsp cornflour
- 600g of boneless, skinless chicken thighs, sliced into strips
5
For the chilli crisp rice, cook the rice according to the packet instructions, then stir in the chilli crisp, sesame oil and a pinch of salt. Keep warm
- 300g of jasmine rice
- 2 tbsp of chilli crisp
- 1 tbsp of sesame oil
6
Meanwhile, to make a quick-pickled cucumber, place the rice wine vinegar, sugar and a pinch of salt in a small bowl and stir until the sugar and salt has dissolved. Add the sliced cucumber and set aside
- 2 tbsp of rice wine vinegar
- 1 tsp caster sugar
- 1/2 cucumber, thinly sliced
7
For the gochujang mayo, combine all the ingredients together with a pinch of salt and black pepper and set aside
- 6 tbsp of mayonnaise
- 2 tbsp of gochujang
- 1 tbsp of lime juice
- 1 tsp honey
- 1 tsp mirin
- 1 small garlic clove, grated
8
To cook the chicken, heat a pan over a medium-high heat with a little vegetable oil. Drain the chicken from the marinade (saving it to reduce later) and place in the pan in a single layer. Cook for 10-15 minutes, until cooked through, turning halfway, then pour over the marinade. Simmer and thicken into a glossy glaze that clings to the chicken
- vegetable oil, for frying
9
To serve, spoon the rice into bowls with a little of the mayak marinade (you can use the rest for other dishes). Top with the chicken, avocado slices and pickled cucumber. Drizzle over the gochujang mayo, then sprinkle over the spring onions, sesame seeds and lime zest. Slice and add the mayak eggs
- 2 avocados, sliced
- 2 spring onions, finely sliced
- 1 tbsp of sesame seeds, ideally a mix of black and white
- 1 lime, zested
10
Allow the yolk to mix with the chilli oil and soy glaze to create a rich sauce
Brought to you by
In association with
Follow Freshlay Farms Golden Yolker®
First published in 2026
DISCOVER MORE:
Brought to you by
In association with
GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
Load more
NAVIGATE
© Great British Chefs 2026