Simple Egg-Tofu 'Custard' (계란 두부찜 gyeran dubu jjim)

Here comes my simple version of the steamed egg custard that you often find in Korean restaurants. It's usually made with only eggs, but adding a packet of soft tofu keeps the dish full to the ddukbaegi (earthen ware pot often used for this dish) minus so many eggs to fill it up. It's still soft and warm, now with a bit of a creamy texture added from tofu without adding a drop of cream. Tofu adds a body to the whole mixture, so if you're adding any bits of ingredients like mushroom, scallion or even shrimp, they won't immediately sink to the bottom. This means you are likely to find good pieces of them in every bite.

A key step in making this dish is to boil up water first (for more flavor, I use shitake mushroom-soaked water) then pour the egg mixture into the pot. This makes the egg tofu mixture much softer than if you boil everything combined together from the beginning.

Also, use a pot that is big enough for the mixture. The egg mixture should come up to about 2/3rds of the pot and it shouldn't come too close to the top. If it's too close to the top, it will likely boil over and you'll have a mess to clean up on the stovetop. Just my 2 cents from my personal experience.

I should also mention about replaceable types of tofu. Every time I use Korean extra soft tofu (순두부 sundubu/soondubu), I get the question of 'can I use silken tofu instead?'

You can if that's an easier option for you. However, I find the Korean version clear from the beany-smell, which some find in silken tofu. The Korean version seems to stand better as a blended part in reheated soupy dishes. But silken tofu is still a good alternative with these minor issues if you don't have an easy access to Korean extra soft tofu.

Enjoy the soft bites of this egg-tofu custard in chilly evenings... It's simple enough to make and it'll keep you warm for the next 6 months at least. ^^

Eggs and soft tofu are key ingredients

Blend if you can or whisk to a creamy consistency

Blend or whisk to a creamy consistency

Mix in all ingredients (last minute addition - shrimp) except mushroom water

Mix in all ingredients except water

Key Step! Boil water first, then pour in the egg-tofu mix

!! Boil water first, then pour in egg-tofu !!

Simple Egg-Tofu 'Custard' (계란 두부찜 gye ran du bu jjim)

Yields: 4 side servings

INGREDIENTS:
1 cup Lukewarm water
2 Dried shitake mushrooms

1 packet Extra soft tofu (순두부 sun du bu) - used above is 11 oz. (312g)
2 Large eggs
1 stalk Scallion, trimmed and thinly sliced
1 teaspoon Toasted sesame seeds
1/4 teaspoon Salt
1 teaspoon Fish sauce (or soy sauce)

Optional)
4~8 Shrimp, cleaned and cut to small pieces

DIRECTIONS:
1. Soak dried shitake mushrooms in lukewarm water until soft. Squeeze excess water from softened mushrooms and cut to small pieces. Reserve mushroom and soaking water separately.

2. Blend together extra soft tofu and eggs until completely blended to a creamy mixture.

3. Reserve a sprinkle of sesame seeds and scallion to garnish on top later. In a bowl, combine the tofu and egg mixture, shitake mushroom, salt, fish sauce and the remaining scallion and sesame seeds.

4. If using, add shrimp pieces into the egg-tofu mixture.

5. In a saucepan, bring the mushroom-soaked water to a simmer over low heat.

6. Turn off heat. Carefully pour in the egg mixture and stir to combine. Cover and cook over low heat until the mixture is set, i.e., jiggles without being runny, to a soft custard consistency, about 15-20 minutes. Sprinkle reserved scallion and sesame seeds for garnish and serve.