Korean · Dinner
Egg Stew
Silky steamed egg custard simmered gently in a small earthenware-style pot with scallion, garlic, and gluten-free tamari-seasoned dashi, finished with sesame oil and a scatter of chili flakes. Soft-set and jjigae-style, this Korean stew is spooned straight from the bubbling pot over steamed rice.
$2
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
355Calories
22.8gProtein
27.5gFat
7.2gCarbs
1.4gSugar
0.6gFiber
1580mgSodium
768mgChol
7.8gSat Fat
385mgPotassium
110mgCalcium
3.1mgIron
1.7mcgVitamin B12
2mgVitamin C
Goes well with
Korean Lager or Light Ale
local
Yuja-cha (Citron Tea)
international
gluten-free
vegetarian
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Crack four eggs into a bowl and whisk with a fork until fully broken up, about 30 seconds. Whisk in dashi and tamari until smooth.
2
Simmer
Heat a small pot over medium, add garlic and scallion, cook 1 minute until garlic pales. Pour egg mixture in, stir once, reduce to medium-low.
3
Simmer
Bubble gently 6 to 8 minutes, stirring every minute, until soft curds form but the center still jiggles. Pull off heat while slightly underset.
4
Plate
Scatter tofu and gochugaru over the top, drizzle with sesame oil, and serve the pot directly on a trivet, still bubbling at the edges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 1 cup240ml dashi
- 4 tbsp4 tbsp gluten-free tamari soy sauce
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 1/2 tsp1/2 tsp gochugaru
- 2 tbsp30g firm tofu
- pinch of salt
