Photo by Alex Lau, Food Styling by Susie Theodorou, Prop Styling by Ayesha Patel
This pipping-hot savory egg custard is often served as a banchan at Korean barbecue restaurants and has a similar texture to Japanese chawan mushi. It’s often cooked in a traditional clay pot (called a ttukbaegi) but you can cook the eggs in any small heatproof bowl to get the same effect at home. Use the leftover mushroom dashi in place of the water in Kimchi Jjigae or Spicy Soft Tofu and Seafood Stew for extra flavor.