Side Dishes

Fried Tofu Pouches with Egg in Anchovy Broth

Name: Fried Tofu Pouches with Egg in Anchovy Broth
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 8 g Fried tofu pockets (yubu); 30 g Egg; 7 g Carrot; 50 g Anchovy broth; 3 g Soy sauce; 2 g Sugar; a pinch Salt

유부 달걀찜

Blanched fried tofu pockets filled with egg and minced carrot, pinned closed and simmered in a lightly sweet anchovy-soy broth. Take care to keep the yolks intact.

Fried Tofu Pouches with Egg in Anchovy Broth

10mPrep

15mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

How to Make Korean Anchovy-Kelp BrothThe 20-minute stock behind most Korean soups, stews and noodle dishes
Korean Recipe Measurements: Spoons, Cups, Grams and SaltHow to read Korean recipe amounts, convert grams to spoons and choose the right salt

📝 Step-by-Step Instructions

Cut the tops off the fried tofu and open them into pockets.

Fried Tofu Pouches with Egg in Anchovy Broth — step 1

Blanch in boiling water and rinse in cold water.

Fried Tofu Pouches with Egg in Anchovy Broth — step 2

Beat the egg in a bowl with minced carrot and a pinch of salt.

Fried Tofu Pouches with Egg in Anchovy Broth — step 3

Fill the pockets with the egg mixture and pleat the tops closed with toothpicks.

Fried Tofu Pouches with Egg in Anchovy Broth — step 4

Put the anchovy broth, soy sauce, sugar and a pinch of salt in a pot.

Fried Tofu Pouches with Egg in Anchovy Broth — step 5

Add the pouches and simmer for about 10 minutes.

Fried Tofu Pouches with Egg in Anchovy Broth — step 6

📊 Nutrition Facts (per serving)

87Calories (kcal)

3.9 gCarbs

6.1 gProtein

5.4 gFat

209 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.