Ttukdak Hyung's School Lunch Egg Custard

Name: Ttukdak Hyung's School Lunch Egg Custard
Cook time: 60 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: water 1 cup (paper cup standard, 180ml); kelp 1 piece (5g); eggs 6 pieces; mirin 2 tablespoons; seasoning salt 1/2 tablespoon; carrot 50g; green onion 50g; sesame oil 1 tablespoon

A savory, tender school-style egg custard made by steaming eggs with carrot and green onions in kelp broth.

60 min Difficulty Normal Meat & mains

Main ingredients

kelpeggscarrotgreen onion

Ingredients needed 2 servings

water 1 cup (paper cup standard, 180ml)
kelp 1 piece (5g)
eggs 6 pieces
mirin 2 tablespoons

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kelp eggs carrot green onion

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seasoning salt 1/2 tablespoon

carrot 50g

green onion 50g

sesame oil 1 tablespoon

Recipe

Soak 1 piece of kelp (5g) in 1 cup of water (180ml, measured by paper cup) for about 10 minutes to make kelp broth.
In a bowl, mix 6 eggs, 2 tablespoons mirin, 1/2 tablespoon seasoning salt, and 180ml of kelp broth. Strain the mixture through a fine sieve once.
Add 50g of finely chopped carrot and 50g of finely chopped green onion to the egg mixture and stir well.
Brush 1 tablespoon of sesame oil on a glass dish, coating it thinly. Pour the egg mixture into the dish and steam for at least 15 minutes.
Once done, remove the custard from the dish and cut it into convenient serving sizes.

Make kelp broth and mix mirin and seasoning salt into the egg mixture along with finely chopped vegetables.
Pour the egg mixture into a dish brushed with sesame oil and steam for at least 15 minutes.
Cut the finished custard into bite-sized pieces for serving.

Cooking tips

You can substitute kelp broth with a pinch of kelp powder directly added to the egg mixture.
The custard is fully cooked when a toothpick inserted comes out clean without any wet residue.

Recommended for

Those who want to easily make soft and moist egg custard at home.
Parents looking to prepare nutritious egg custard as a side dish for children.
Anyone wanting to enjoy a savory egg custard enhanced with the umami depth of kelp broth.