Egg Custard in Fried Tofu Pouches (Yubu Dalgyal-jjim)

Photo: Korea Ministry of Food and Drug Safety

Egg Custard in Fried Tofu Pouches (Yubu Dalgyal-jjim)

Name: Egg Custard in Fried Tofu Pouches (Yubu Dalgyal-jjim)
Cuisine: South Korea
Ingredients: 8 g fried tofu pouches (yubu); 30 g eggs; 7 g carrot; 50 g anchovy broth; 3 g soy sauce; 2 g sugar; salt to taste

유부 달걀찜

Side dish · Steamed

Side dishesCourse

87kcal · per serving

Not spicySpice

No pork

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Recipe

Egg Custard in Fried Tofu Pouches (Yubu Dalgyal-jjim)

Not spicyNo porkNo meat or alcoholContains: egg, gluten, soy, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

fried tofu pouches (yubu)유부
8 g
eggs달걀
30 g
carrot당근
7 g
anchovy broth멸치 육수
↔ No anchovy broth? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
50 g
soy sauce간장
3 g
sugar설탕
2 g
salt to taste소금적당량

Nutrition per serving

87kcal

3.9gCarbs

6.1gProtein

5.4gFat

209mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut off the top of each fried tofu pouch and open it to make a pocket.
Blanch step 1 in boiling water and rinse in cold water.
Beat the eggs in a bowl, add the minced carrot and salt, and mix.
Pour step 3 into step 2, pleat with a skewer, and finish the closed end.
Put the anchovy broth, soy sauce, sugar, and salt in a pot.
Add step 4 to step 5 and boil for about 10 minutes.

💡 TipTake care that the egg yolk keeps its shape.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.