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 

Judy Joo
October 2014

Gallery

© Christina Holmes

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Zesty, briny Albariño.

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