Fluffy eggs served steaming in a delicate broth with bits of veggies. Perfect as a quick Korean banchan {side dish}, breakfast/brunch or for kids.
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⭐️More One-Pot Wonders ⭐️
Honey Garlic Chicken: http://bit.ly/1JTxUvr
Korean Beef/Soybean Rice: http://bit.ly/1IorupO
Korean Chicken and Rice Cakes: http://bit.ly/1Fyp9rv
Ingredients:
1 c stock {I used chicken}
How to Make Homemade Stock {shown here} http://bit.ly/1M54qwG
3 eggs + 1 tb heavy cream
1/2 c finely diced veggies
Instructions:
Bring stock to a boil.
Whisk in eggs/cream/veggies.
Clamp on the lid and steam for 3-5 minutes of medium/low.
Recipe at: http://bit.ly/1AuMaan
Btw, you don’t need Korean earthenware to create this. Cast iron cookware will do (and a stainless steel pot if that isn’t available). The one I’m using is my mother’s which she bought back with her from Korea but you can find it similarly here: http://amzn.to/2vYYXtb
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ABOUT THE SQUISHY MONSTER
On this channel, you’ll find fun and instructional cooking videos that are short and to the point for cupcakes to traditional Korean food and everything in between. Everything is from scratch, and I’m always here to help!
Music by: Words by Acoustic Sounds, Randy Klein, Robin Stine
Love,
Your Squishy Monster ^.~
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