Korean Puffed Egg - Momofuku Peachy Keen
korean puffed egg

Korean Puffed Egg

Chef Eunjo Park

Egg

  • 5 Eggs
  • 1  tablespoon mirin
  • 1 teaspoon Kosher salt
  • 1 teaspoon fish sauce (optional)
  • ¾ cup any flavorful stock
  • *If you cannot find mirin, substitute for 1 tablespoons of dry white wine or rice vinegar plus 1 teaspoon of sugar

Additions

  • 1 tablespoon aged Gouda, grated
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • Pinch of chili powder
  • Pinch of sesame seeds 
  • Toasted nori sheets

*If you cannot find mirin, substitute for 1 tablespoons of dry white wine or rice vinegar plus 1 teaspoon of sugar

Crack eggs into a bowl and mix well. You’re not trying to whip the egg, just the break the yolks and mix evenly about 30 seconds. Strain through fine sieve and add mirin, salt, and fish sauce, if you’re using. 

Bring the stock to a boil in an earthenware pot* over high heat. You’ll need a lid with a space in between—I wrap a bowl in aluminum foil. When liquid comes to a boil, add the egg mixture and stir gently,  scraping the sides and bottom. Turn heat down to medium, and keep stirring gently until the egg is about three-quarters cooked. Turn heat to low and cover with your lid for three minutes. 

Serve immediately with grated gouda and black pepper or with toasted nori sheets and a sauce made with soy sauce and rice vinegar, plus a pinch of chili powder and sesame seeds.

*If you do not have an earthenware pot, you can still do this in the microwave. Wrap a ramekin or heatproof bowl in plastic wrap and microwave eggs for three minutes on high, stopping frequently to stir. After they are three-quarters cooked, microwave for an additional minute and serve.