Using a blender, blend the water and Soybean Paste(DoenJang) until it is well-mixed, then strain the liquid.
Add the xanthan gum and blend until a dense cream forms.
In a mixing bowl, beat the cream and egg whites.
Pour this mixture into the siphon, close, and charge with the gas cartridge (keep the siphon in a bain marie at 65ºC)
For the tuna oil emulsion
80 ml Oil from canned tuna
40 ml Water
5 g Glycerin
Mix the oil from the canned tuna with water and glycerin using a blender until it forms a thick, smooth, and uniform cream.
For the slow-cooked egg
4 ea Eggs (each 70g)
Slow-cook the eggs at a controlled temperature of 65ºC for 50 minutes. You may do this using a steam oven with 100% steaming or in any other instrument that is adapted for this purpose (Roner, Noon, etc). (2) Remove the egg from the oven and set aside until serving.
On a presentation plate place a tablespoon of the tuna-oil emulsion. Serve the hot DoenJang foam over the emulsion, and on top of the foam place the slow-cooked egg, with its shell removed.
Finish the dish by scattering fleur de sel over the egg.