Korean Steamed Egg Custard

Instructions

1. Step 1

   Add about 3 cm of water to the pot and insert the steamer basket. Cover and bring the water to a steady simmer over medium heat.

   Timer: 5 min (fixed)

   Cookware: pot, steamer basket

2. Step 2

   Whisk the eggs in the mixing bowl until evenly blended. Whisk in the anchovy stock, fish sauce, and salt without creating excessive foam.

   Timer: 2 min (fixed)

   Ingredients used: 240.0 ml Anchovy Stock, 4.0 piece Egg, 1.5 gr Fine Salt, 5.0 ml Fish Sauce

   Cookware: mixing bowl, whisk

3. Step 3

   Strain the egg mixture into the heatproof bowl. Scatter the green onion over the surface, then cover the bowl with the heatproof plate.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Scallion

   Cookware: fine mesh sieve, Heatproof Bowl, Heatproof plate

4. Step 4

   Set the covered bowl in the steamer basket and cover the pot. Reduce to low heat and steam until the custard is softly set and reaches 74°C at the center.

   Timer: 13 min (fixed)

   Cookware: Heatproof Bowl, Heatproof plate, pot, steamer basket

5. Step 5

   Carefully remove the bowl, uncover it, and drizzle the sesame oil over the custard. Serve warm.

   Timer: 1 min (fixed)

   Ingredients used: 5.0 ml Sesame Oil

   Cookware: Heatproof Bowl, Heatproof plate