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Silky Steamed Egg Custard
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Silky Steamed Egg Custard

Korean: 부드러운달걀찜 (1.2.5.6)

"This is an egg dish that is easy to make yet offers a deep flavor. It has a bouncy, pudding-like texture and a superb, soft taste."

Other #quick #vegetarian #spicy_0 #high_protein
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Estimated Nutrition

Calories 230
Carbs 2
Protein 19
Fat 16

Ingredients

  • Eggs: 3 eggs (150ml)

  • Liquid: 200–225ml Kelp broth/water

  • Seasoning: Salt, Mirin, Sugar

  • Garnish: Chives, chili, crown daisy

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Local Substitutes

Instead of Anchovy broth (멸치육수)

Use: Chicken or vegetable broth

Reason: Provides similar umami depth; water works but broth enhances flavor

Instead of Sesame oil

Use: Light olive oil or neutral oil

Reason: Similar richness; sesame oil is preferred for authentic taste

🧑‍🍳 Cooking Instructions

  1. 1

    Prepare: Whisk eggs with broth, salt, mirin, and sugar.

  2. 2

    Strain: Sieve 1-2 times for a silky texture.

  3. 3

    Steam: Use low heat for 12-15 minutes.

  4. 4

    조리법(KR)

  5. 5

    달걀과 육수, 양념을 섞습니다.

  6. 6

    체에 걸러 알끈과 거품을 제거합니다.

  7. 7

    약불에서 12~15분간 은근히 찝니다.

Serve in a Korean School Tray

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