Easiest Way to Cook Tasty Korean-Style Simmered Egg Pouch

Korean-Style Simmered Egg Pouch.

You can have Korean-Style Simmered Egg Pouch using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Korean-Style Simmered Egg Pouch

1. Prepare 2 of Eggs (small size).
2. Prepare 2 slice of Aburaage.
3. Prepare 200 ml of ＊Water.
4. You need 1 tsp of ＊Dashi stock granules.
5. You need 1 tbsp of ＊Sake.
6. It's 1 tbsp of ＊Mirin.
7. Prepare 1 tbsp of ＊Sugar.
8. You need 1 tbsp of ＊Soy sauce.
9. It's 1 tsp of ＊Oyster sauce.
10. It's 1 tsp of ＊Gochujang.

Korean-Style Simmered Egg Pouch instructions

1. Break the egg open in a measuring cup, then pour it into the aburaage and secure with a toothpick..
2. Cut off the ends like this. (If they're large, then cut them in half.).
3. Break the egg open in a measuring cup, then pour it into the aburaage and seal with a toothpick..
4. Put all the ＊ ingredients into a small pot. When it begins to boil, add Step 3..
5. Cover directly on the surface with aluminum foil or a lid that's just a little smaller than the pot (such as an otoshibuta) and simmer for about 10 minutes on medium heat. If you want the eggs to be half-done, then boil for half the time and then let it rest..
6. It's ready!.
7. I tried simmering it together with chicken!.