All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Karifurawaa to burokkorii no shiokoji tamago sarada, kochujan-fumi / cauliflower and broccoli with hard-boiled egg marinated in salted rice malt, and gochujang

A simple salad with egg-based dressing. A small amount of olive oil helps to make it a bit more creamy, and gochujang Korean pepper paste adds a spicy yet somewhat sweet note. Using a hard-boiled egg marinated in salted rice malt eliminates the need to use mayonnaise, so this rich dressing has a very light aftertaste.


Large handful (approx. 1/6 head) cauliflower (170 g in photo)
Handful broccoli (50 g in photo)
1 shiokoji tamago hard-boiled egg marinated in salted rice malt
1 tsp olive oil
1 tsp gochujang
Pinch salt (for blanching vegetables; not in photo)


Cut cauliflower and broccoli (including stems) into bite-size pieces.


Bring water to boil, add salt, and blanch cauliflower, starting with stem parts.

Add cauliflower florets.
Wait for 30-40 seconds, and add broccoli stems and then florets.   

When cauliflower and broccoli soften to desired degree, drain, and let cool.


Meanwhile, mash shiokoji tamago, add olive oil and gochujang, and mix well.


Add cauliflower and broccoli, and mix well.

  • The shiokoji tamago above has been marinated in salted rice malt for seven days. On Day 8, it should be creamier, and less olive oil is needed.
  • Gochujang comes in different levels of spiciness. Adjust the amount accordingly.
  • Vegetables can be steamed, microwaved or grilled.

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