Korean-Style Simmered Egg Pouch
Korean-Style Simmered Egg Pouch

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, korean-style simmered egg pouch. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Korean-Style Simmered Egg Pouch is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Korean-Style Simmered Egg Pouch is something which I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Korean-Style Simmered Egg Pouch:
  1. Get 2 Eggs (small size)
  2. Make ready 2 slice Aburaage
  3. Prepare 200 ml ＊Water
  4. Get 1 tsp ＊Dashi stock granules
  5. Make ready 1 tbsp ＊Sake
  6. Take 1 tbsp ＊Mirin
  7. Prepare 1 tbsp ＊Sugar
  8. Take 1 tbsp ＊Soy sauce
  9. Make ready 1 tsp ＊Oyster sauce
  10. Make ready 1 tsp ＊Gochujang
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!

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