Shin Dong-min's Gokku Egg Cake

Name: Shin Dong-min's Gokku Egg Cake
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: eggs 6; shrimp 70g; burdock root 60g; sugar 25g; mirin (alcohol removed) as needed; tsuyu (or soy sauce) as needed; kombu broth 50g; hondashi a little

A soft and rich egg cake made by blending shrimp and burdock root, cooked in a pan without an oven

🙋 Recommended for

⭐ Those who want a healthy, protein-rich, sweet snack without flour
⭐ Those eager to try authentic Japanese restaurant-style egg cake using only a pan and no oven

40 min Difficulty Hard Snacks & desserts

Main ingredients 🥩

eggsshrimpburdock rootmirintsuyu

Tags 🏷️

premium dessert soft and fluffy kids' snack

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

eggs 6
shrimp 70g
burdock root 60g
sugar 25g
mirin (alcohol removed) as needed
tsuyu (or soy sauce) as needed

Shop ingredients on Coupang(Ad)

eggs shrimp burdock root mirin tsuyu

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Recipe 🍳

Remove heads and peel shells from shrimp, then split the backs and carefully remove the intestines. Rinse briefly in salt water to eliminate fishy odor and sterilize, then drain well.
Peel burdock root and roughly chop it.
Place cleaned shrimp, burdock root, kombu broth, tsuyu, alcohol-free mirin, sugar, and hondashi into a blender and blend until smooth.
Add the six eggs to the blended base and continue blending for about 5 minutes until all ingredients are fully uniform—be careful not to create excessive foam.
Preheat a pan over low heat, then pour in the prepared batter. (For a thicker cake, use a smaller pan.)
Cover with a lid and cook slowly over low heat. When one side is evenly cooked, gently flip and continue cooking the other side until fully set throughout.

Blend cleaned shrimp and burdock root with kombu broth, sugar, tsuyu, and mirin in a blender.
Add eggs and blend for another 5 minutes to make a smooth batter.
Pour the batter into a pan preheated over low heat, cover with a lid, and cook gently on both sides.

Cooking tips 💡

If making katsuobushi broth at home is inconvenient, you can substitute with a small amount of store-bought hondashi for flavor.
Rinsing shrimp in salt water makes the flesh firmer and reduces fishy taste, enhancing the clean sweetness of the gokku.
Like baking, cook slowly over low heat with gentle steaming to ensure the inside stays fluffy and doesn’t sink.

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