Kim Dae-seok's Cabbage Steamed Egg

• Egg 5 pieces
• Cabbage 60g
• Carrot 40g
• Green chili pepper 1 piece
• Scallion 2 strands
• Shrimp paste 1 tablespoon
• Salt 2 pinches
• Water half cup (for egg mixture)
• Water quarter cup (for clay pot base)
• Glutinous rice flour half tablespoon
• Mirin 1 tablespoon
• Sesame oil half tablespoon
• Hulled sesame seeds a little

Recipe 🍳

Cooking tips 💡

• Using unchopped shrimp paste can result in a gritty texture when chewing, so always finely mince it with a knife for a clean, refreshing broth.
• Adding about half a tablespoon of glutinous rice flour to the egg mixture ensures the custard stays fluffy and doesn’t collapse easily, giving a silky, melt-in-your-mouth texture.
• To prevent the egg from burning directly on the clay pot bottom, always pour a small amount of water into the pot first and bring it to a boil before adding the egg mixture.
• After cooking over the lowest heat for 5 minutes, turn off the heat and let the dish rest for exactly 3 minutes to allow the center to become evenly moist and tender.

Recommended for 🙋

• ⭐Those who frequently burn the bottom of their egg custard and need reliable temperature control tips.
• ⭐People looking for a gentle, easily digestible breakfast substitute or children’s side dish with a mild, smooth taste.
• ⭐Home cooks wanting to create a unique, nutritious egg dish using cabbage.