Korean-Style Soy-Braised Potatoes & Carrots with Jammy Eggs

Practice the 'Knife Grip' technique: Pinch the blade of your chef's knife between your thumb and forefinger just above the heel, wrap your remaining fingers around the handle naturally, and keep your wrist straight. Maintain this relaxed but firm grip for 5 minutes while prepping the vegetables.

Using your knife grip, peel 400 g of potatoes and 200 g of carrots, then cut them into uniform 2.5 cm chunks so they cook at the exact same rate. Thinly slice 2 stalks of green onions, keeping the white and green parts separate. Finely mince 3 garlic cloves and grate 15 g of fresh ginger.

Bring a medium pot of water to a rolling boil over high heat. Carefully lower 4 raw eggs into the water using a slotted spoon and boil for exactly 6 minutes and 30 seconds for jammy yolks.

Immediately transfer the cooked eggs into a bowl filled with ice and cold water to halt the cooking process. Once cooled, gently peel the eggs and set them aside.

Heat 15 ml of cooking oil in a deep skillet or Dutch oven over medium heat. Add the potato and carrot chunks and sauté for 5 minutes, stirring occasionally, until the edges of the potatoes begin to look slightly translucent.

Add the minced garlic, grated ginger, and the white parts of the green onions to the pan. Stir constantly for 1 minute to release their aromatics without burning the garlic.

Pour in 80 ml of soy sauce, 60 ml of mirin, and 250 ml of water. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pan and simmer for 15 minutes, or until the potatoes and carrots are nearly tender when pierced with a fork.

Uncover the pan. Stir in 30 ml of maple syrup (adding it now in the final 10 minutes of cooking prevents the high-sugar glaze from scorching) and 100 g of frozen peas. Increase the heat to medium and simmer uncovered for 8 to 10 minutes, stirring occasionally, until the liquid reduces into a thick, glossy glaze that coats the vegetables.

Turn off the heat. Gently stir in 15 ml of toasted sesame oil. Add the peeled jammy eggs to the pan, spooning the warm, dark glaze over them for 2 minutes to gently warm them through and stain their whites.

Divide the glazed potatoes, carrots, and peas into two serving bowls. Slice the jammy eggs in half and place them on top. Garnish with the sliced green parts of the green onions and 5 g of toasted sesame seeds before serving.