Recipe of Korean-Style Simmered Egg Pouch

Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to make a special dish, korean-style simmered egg pouch. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Korean-Style Simmered Egg Pouch is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Korean-Style Simmered Egg Pouch is something which I’ve loved my whole life.

Recipe of Korean-Style Simmered Egg Pouch

To get started with this recipe, we must first prepare a few ingredients. You can cook korean-style simmered egg pouch using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Korean-Style Simmered Egg Pouch:

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

Instructions

Steps to make Korean-Style Simmered Egg Pouch:

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!

As simple as that Recipe of Korean-Style Simmered Egg Pouch

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