Modu Recipes

Jung Ho-young's Myeongran Bomb Egg Custard

A soft, puffed-up bomb egg custard with the subtle aroma of scallion oil and the savory richness of low-salt white myeongran, served in a clay pot

🙋 Recommended for

  • ⭐ Those who want to successfully recreate the restaurant-style, voluminous, visually impressive bomb egg custard at home
  • ⭐ Home cooks looking to elevate a basic egg custard with myeongran’s luxurious aroma and satisfying pop-in-the-mouth texture
  • ⭐ People wanting to quickly prepare a hearty, warm, and creamy clay pot egg dish as a comforting side for rice

Ingredients needed 🛒2 servings

  • eggs 6
  • white myeongran paste 2 pieces
  • scallions 3 stalks
  • kelp-dried anchovy broth 400ml
  • tuna sauce 1 tablespoon
  • vegetable oil a little
  • sesame oil a little
  • toasted sesame seeds a little

Recipe 🍳

  1. Chop the scallions finely. Make a slit in the myeongran paste and scrape out only the flesh with a knife, then mash it finely.
  2. Lightly coat the clay pot with vegetable oil, then add the chopped scallions and sauté over medium heat until the delicate aroma of scallion oil develops.
  3. Once the scallion fragrance is strong, pour in the prepared kelp-dried anchovy cold-brew broth (400ml) and bring to a boil.
  4. As the broth begins to bubble, add 1 tablespoon of tuna sauce to enhance overall savoriness and balance seasoning.
  5. Pour in the well-mixed egg mixture and half of the mashed myeongran paste, stirring continuously with a spoon to prevent sticking to the bottom.
  6. When the eggs begin to set and form soft curds—about 80% cooked—place the remaining myeongran paste in a neat pile at the center of the custard.
  7. Cover the pot with an inverted bowl or another clay pot shaped like a dome, reduce heat to low, and steam for about 2 minutes to puff up the custard.
  8. Once fully puffed, carefully lift the lid and sprinkle a light drizzle of sesame oil and toasted sesame seeds to finish.
  1. Chop the scallions and make a slit in the myeongran paste; remove the flesh and mash it finely.
  2. Sauté the scallions in the clay pot to extract oil, then add the broth and tuna sauce and simmer briefly.
  3. Add the egg mixture and half the myeongran paste, stir while cooking until about 80% set, then place the remaining myeongran in the center and cover with a dome-shaped lid to steam on low heat.

Cooking tips 💡

  • Use unsalted white myeongran to avoid making the custard overly salty and to preserve its refined umami depth.
  • Stir constantly along the bottom and sides as the egg mixture starts to coagulate to prevent burning and ensure a smooth, tender texture.
  • To allow proper puffing, always use a convex, concave-shaped bowl as a lid to provide vertical space for expansion.

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