Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, korean-style simmered egg pouch. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Korean-Style Simmered Egg Pouch is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Korean-Style Simmered Egg Pouch is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook korean-style simmered egg pouch using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Korean-Style Simmered Egg Pouch:

1. Make ready 2 Eggs (small size)
2. Make ready 2 slice Aburaage
3. Prepare 200 ml ＊Water
4. Prepare 1 tsp ＊Dashi stock granules
5. Make ready 1 tbsp ＊Sake
6. Make ready 1 tbsp ＊Mirin
7. Make ready 1 tbsp ＊Sugar
8. Make ready 1 tbsp ＊Soy sauce
9. Take 1 tsp ＊Oyster sauce
10. Prepare 1 tsp ＊Gochujang

Steps to make Korean-Style Simmered Egg Pouch:

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!
8. Ready to serve and ENJOY!

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