Shin Dong-min's Gokku Egg Cake
A soft and rich egg cake made by blending shrimp and burdock root, cooked in a pan without an oven
Ingredients needed 3 servings
Recipe
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.
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.
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