Chef and TV personality Judy Joo tops these silky, light and supersimple egg custards with sweet shrimp, fresh scallion and toasted sesame seeds.
Slideshow: Korean Recipes
8 large eggs
2 cups chicken stock or low-sodium chicken broth
2 teaspoons Asian fish sauce
1/2 teaspoon kosher salt
8 small shelled and deveined shrimp (5 ounces)
1 scallion, thinly sliced
Toasted sesame seeds, for garnish
Toasted sesame oil, for garnish
How to Make It
In a large bowl, whisk the eggs with the stock, fish sauce and salt. Pour the mixture into four 10-ounce heatproof bowls or ramekins. Arrange the bowls in 2 large, wide pots with lids. Add enough boiling water to the pots to reach two-thirds of the way up the sides of the bowls. Bring the water to a simmer, cover and simmer gently until the custards are slightly wobbly in the center, 6 to 7 minutes.
Divide the shrimp and scallion among the bowls, cover and steam until the shrimp are cooked through and the custards are set, 3 minutes longer. Garnish the custards with sesame seeds and sesame oil and serve warm.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.