Cook This: Dashi-Steamed Egg Custard from Korea

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.


Vegan Dashi

  • 8 dried shiitake mushrooms
  • ½ white or yellow onion, thinly sliced
  • 5 garlic cloves
  • 4 4×4″ pieces kombu

Steamed Eggs

  • 2 scallions
  • 5 large eggs
  • Kosher salt
  • Crushed toasted nori sheets (for serving)



Vegan Dashi

  • Bring mushrooms, onion, garlic, kombu, and 2 quarts water to a simmer in a large saucepan over medium-high heat. Cook, reducing heat as needed to maintain a simmer, 30 minutes.

  • Strain dashi through a fine-mesh sieve into a large bowl (or an airtight container if not using right away) and let cool.

  • Do Ahead: Dashi can be made 1 week ahead. Cover and chill.

Steamed Eggs

  • Separate dark green tops from scallions; thinly slice both parts and set aside separately. Gently whisk eggs in a heatproof ceramic bowl that can hold at least 3 cups water (a pair of chopsticks are the ideal whisking tool since they fully incorporate the eggs without introducing too much air). Add ¾ cup cooled dashi and season with salt (you’ll need about ½ tsp. kosher salt, as the dashi is unseasoned). Stir in reserved scallion whites and pale green parts.

  • Place bowl inside a large saucepan with a tight-fitting lid. Pour in water to come two-thirds up the sides of the bowl. Cover saucepan and set over medium-high heat. Bring water to a boil. Reduce heat and simmer until eggs are just set (they will still wobble slightly when gently wiggled), 18–25 minutes.

  • Serve eggs topped with crushed nori and reserved scallion greens.