These savoury Korean steamed egg custards are so easy to throw together and a fantastic addition to an authentic Korean dinner. Korean meals often consist of a number of different dishes. Rice and kimchi are always served along with some type of soup. So if you ever plan on pulling out all the stops for a Korean dinner these can be easily whisked together in advance and steamed just before serving.
Of course, they’re also really good as a snack or for a light lunch. Keep these Korean steamed egg custards vegetarian by swapping the chicken stock for vegetable and swapping the fish sauce for soy sauce.
- 4 eggs
- 1 tbsp fish sauce
- 300 ml chicken stock
- 1 pinch of sea salt flakes
- 1 spring onion, finely sliced.
- 1 tbsp toasted sesame oil
- 1 tbsp toasted sesame sees
- Whisk the eggs together so that are combined but not aerated.
- Then whisk in the fish sauce.
- Whisk in the cooled chicken stock and salt.
- Fill 4 ramekins 3 quarters of the way up with the egg mixture. Transfer the ramekins gently to a steamer, place the steamer over a pot of boiling water, clamp the lid on the steamer and allow to steam for 10 minutes.
- Then serve in the ramekins and scatter over the spring onion and sesame seeds and pour over a few drops of the sesame oil.