Ttukdak Hyung's Egg Curry Rice Crab Egg Curry
A fusion rice bowl with a sweet onion and smooth crabmeat egg mixture cooked gently in a curry base, creating a moist, scrambled-egg-like texture with an exotic twist.
Ingredients needed 1 servings
Recipe
Cooking tips
- Curry powder can easily burn and stick to the bottom if the heat is too high, so it's best to maintain medium-low heat during cooking.
- Simmer the sliced onion thoroughly in the curry sauce to extract its natural sweetness, which creates a perfect balance with the curryโs characteristic spiciness and slight bitterness.
- To preserve the dishโs signature soft, creamy texture, turn off the heat just before the eggs fully firm up and let them finish cooking with residual heat.
Recommended for
- Those looking for a soft and moist Thai-style Pud Pong Kari-inspired rice bowl instead of regular curry rice.
- Home cooks who want to quickly whip up an exotic, sophisticated one-bowl brunch using minimal ingredients.
- Fans of smooth scrambled egg texture paired with the fragrant harmony of curry.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedbackโฆ
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Aha Bujang's Spicy Tuna Curry Rice Bowl
- Solo Cooking God Spicy Chicken Curry Rice Bowl
- Solo Cooking God Egg Curry
- Aha Bujang's 5-Minute Crab Stick Egg Curry
- Kim Jin-soon's Egg Curry
- Ttukdak Hyung's Tofu Menchikatsu Curry Rice
- Ttukdak Hyung's Butter Egg Curry
- Raymon Kim's Murgh Curry
- Maeil Matna Egg Katsu
- Maeil Matna Roasted Egg Curry
