Korean-Style Simmered Egg Pouch Recipe

Name: Korean-Style Simmered Egg Pouch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Eggs (small size); 2 slice Aburaage; 200 ml *Water; 1 tsp *Dashi stock granules; 1 tbsp *Sake; 1 tbsp *Mirin; 1 tbsp *Sugar; 1 tbsp *Soy sauce; 1 tsp *Oyster sauce; 1 tsp *Gochujang

Servings: persons

1
Break the egg open in a measuring cup, then pour it into the aburaage and secure with a toothpick.
2
Cut off the ends like this.
3
(If they're large, then cut them in half.)
4
Break the egg open in a measuring cup, then pour it into the aburaage and seal with a toothpick.
5
Put all the * ingredients into a small pot.
6
When it begins to boil, add Step 3.
7
Cover directly on the surface with aluminum foil or a lid that's just a little smaller than the pot (such as an otoshibuta) and simmer for about 10 minutes on medium heat.
8
If you want the eggs to be half-done, then boil for half the time and then let it rest.
9
It's ready!
10
I tried simmering it together with chicken!

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Eggs (small size), 2 slice Aburaage, 200 ml *Water, 1 tsp *Dashi stock granules, and more.

Yes, Korean-Style Simmered Egg Pouch falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Korean-Style Simmered Egg Pouch

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