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Korean-style Simmered Egg Pouch Recipe

Korean-Style Simmered Egg Pouch Recipe
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Prepare the ingredients before making Korean-Style Simmered Egg Pouch in your home. Then, follow these steps below to serve Korean-Style Simmered Egg Pouch for your family or friends.

Ingredients: Korean-Style Simmered Egg Pouch

  • 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

How to Make Korean-Style Simmered Egg Pouch

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Korean-Style Simmered Egg Pouch in your home by yourself.

    Step 1
  • Break the egg open in a measuring cup, then pour it into the aburaage and secure with a toothpick.
  • Step 2
  • Cut off the ends like this. (If they're large, then cut them in half.)
  • Step 3
  • Break the egg open in a measuring cup, then pour it into the aburaage and seal with a toothpick.
  • Step 4
  • Put all the * ingredients into a small pot. When it begins to boil, add Step 3.
  • Step 5
  • 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. If you want the eggs to be half-done, then boil for half the time and then let it rest.
  • Step 6
  • It's ready!
  • Step 7
  • I tried simmering it together with chicken!
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