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Easiest Way to Make Yummy Korean-Style Simmered Egg Pouch

Korean-Style Simmered Egg Pouch.

Korean-Style Simmered Egg Pouch You can cook Korean-Style Simmered Egg Pouch using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Korean-Style Simmered Egg Pouch

  1. Prepare 2 of Eggs (small size).
  2. Prepare 2 slice of Aburaage.
  3. You need 200 ml of *Water.
  4. Prepare 1 tsp of *Dashi stock granules.
  5. Prepare 1 tbsp of *Sake.
  6. You need 1 tbsp of *Mirin.
  7. Prepare 1 tbsp of *Sugar.
  8. Prepare 1 tbsp of *Soy sauce.
  9. You need 1 tsp of *Oyster sauce.
  10. Prepare 1 tsp of *Gochujang.

Korean-Style Simmered Egg Pouch step by step

  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. (If they're large, then cut them in half.).
  3. Break the egg open in a measuring cup, then pour it into the aburaage and seal with a toothpick..
  4. Put all the * ingredients into a small pot. When it begins to boil, add Step 3..
  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..
  6. It's ready!.
  7. I tried simmering it together with chicken!.

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