serves
6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Well Dressed
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 4 large leeks
- Salt
- 2 eggs
- 1 tsp toasted sesame seeds, to serve
- Extra virgin olive oil, for drizzling
Gochujang vinaigrette
- 1 tbsp gochujang (Korean fermented chilli paste)
- ½ tsp sugar
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- ¼ cup (60 ml) olive oil
- 1 garlic clove, finely chopped
- 1 cm x 1 cm piece ginger, finely grated
Instructions
- Trim the root stem of the leeks, ensuring the leeks can remain fully intact. Pierce the base of the leeks with the tip of a knife to make multiple shallow cuts.
- Bring a large (enough to hold the leeks) heavy-based saucepan of salted water to the boil, then add the leeks and simmer for 15-20 minutes, or until a sharp knife inserted into the leeks enters and exits easily. Drain the leeks, then remove to a plate.
- Prick a hole in the bottom of the eggs with a needle and boil for 7 minutes. While the eggs are boiling, combine the ingredients for the gochujang vinaigrette in a medium bowl and whisk well until smooth. After 7 minutes, drain the eggs, then allow to cool slightly before peeling.
- To serve, halve the leeks and the eggs and arrange on a serving platter. Spoon the gochujang vinaigrette over, then sprinkle with sesame seeds and drizzle with extra virgin olive oil and serve.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Well Dressed
