This Man's Cook Dried Anchovy Soy Sauce Tomato Scramble

Name: This Man's Cook Dried Anchovy Soy Sauce Tomato Scramble
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: tomato 2 pieces; egg 4 pieces; green onion 1 stalk; sugar 1 small spoon; dried anchovy soy sauce 1 spoon; vegetable oil about 4 spoons; water 1 spoon

A stir-fry dish that combines a savory, firm-textured scrambled egg with fresh tomatoes, enhanced by the umami depth of dried anchovy soy sauce.

15 min Difficulty Easy Salads & light meals

Main ingredients

tomatogreen onioneggdried anchovy soy sauce

Ingredients needed 2 servings

tomato 2 pieces
egg 4 pieces
green onion 1 stalk
sugar 1 small spoon

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dried anchovy soy sauce 1 spoon

vegetable oil about 4 spoons

water 1 spoon

Recipe

Cut 2 tomatoes into 16 equal pieces each, making bite-sized chunks.
Sprinkle 1 small spoon of sugar evenly over the tomatoes to reduce tartness and enhance sweetness.
Cut 1 green onion into 5 cm lengths, then slice it vertically into two halves for easier eating.
Crack 4 eggs into a bowl and strain through a sieve to remove any stringy bits cleanly.
Mix 1 spoon of dried anchovy soy sauce with 1 spoon of water to dilute, then add to the egg mixture and stir well.
Heat 3 spoons of vegetable oil in a wok, then add green onions and sauté gently to make green onion oil without burning.
Once the green onion aroma rises, add the tomatoes and stir gently with chopsticks to prevent them from breaking down. Stir-fry for about 4 minutes, then transfer to a separate bowl.
Without cleaning the wok, add 1 more spoon of vegetable oil to the same pan, then pour in the egg mixture.
When large bubbles rise, stir with chopsticks to form scrambled eggs. Turn off the heat when the eggs are about halfway cooked, then finish cooking with residual heat for a soft texture.
Return the reserved tomatoes and green onions to the wok and lightly mix with chopsticks to combine, completing the dish.

Cut the tomatoes and sprinkle with sugar; slice the green onion while preparing the egg mixture—strain the eggs and season with dried anchovy soy sauce.
Sauté the green onions and tomatoes in a greased pan using chopsticks to avoid crushing the tomatoes, then set aside separately.
Pour the egg mixture into the remaining pan, cook until half-done, then add the previously sautéed tomatoes and mix lightly to finish.

Cooking tips

Lightly sprinkling sugar on the tomatoes helps neutralize tartness and deepens their natural flavor and sweetness.
Adding dried anchovy soy sauce to the egg mixture effectively reduces fishiness and, due to its salt content, enhances the egg’s firm, chewy texture.
Using chopsticks instead of spoons when stir-frying tomatoes prevents the flesh from breaking apart or releasing too much juice.
Avoid prolonged high-heat cooking of eggs, as they become dry and rubbery. Instead, turn off the heat when soft bubbles appear and finish cooking with residual heat for a tender result.

Recommended for

Those who want to quickly prepare a soft and light meal during a busy morning.
People seeking the smooth, moist texture of hotel-style scrambled eggs.
Individuals who enjoy a light meal combining the freshness of tomatoes with the rich aroma of eggs.

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