Side Dishes

Tamago Dofu (Steamed Egg Custard) with Seaweed Fulvescens

Name: Tamago Dofu (Steamed Egg Custard) with Seaweed Fulvescens
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 1 Egg; 10 g Dried kelp (dasima); 10 g Cooking wine; 5 g Low-sodium soy sauce; 20 g Flying fish roe; 10 g Dried maesaengi (seaweed fulvescens); 2 g Radish sprouts

다마고도후

A silky Japanese-style steamed egg custard made with kelp stock and maesaengi (seaweed fulvescens), topped with flying fish roe and radish sprouts. Kelp and maesaengi act as natural seasonings so very little sodium is needed.

🇰🇷 A twist on Gyeran-jjim — see the classic korean steamed eggs recipe →

Tamago Dofu (Steamed Egg Custard) with Seaweed Fulvescens

20mPrep

15mCook

1Serving

MediumLevel

🧺 Korean ingredients in this recipe

Dried Kelp (Dasima)Kelp for clean, savory broth 🛒 Shop on Amazon
Cheongju & Mirin (Cooking Wine)Rice wines that tame fishy and meaty odors 🛒 Shop on Amazon
Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use each 🛒 Shop on Amazon
Seaweed (Miyeok, Gim & More)Miyeok, gim, hijiki and other seaweeds 🛒 Shop on Amazon

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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

📝 Step-by-Step Instructions

Simmer the kelp in water for about 10 minutes and strain to make the stock.

Tamago Dofu (Steamed Egg Custard) with Seaweed Fulvescens — step 1

Mix the egg and kelp stock 1:1.

Tamago Dofu (Steamed Egg Custard) with Seaweed Fulvescens — step 2

Strain the egg mixture through a sieve.

Tamago Dofu (Steamed Egg Custard) with Seaweed Fulvescens — step 3

Stir the maesaengi into the egg mixture.

Tamago Dofu (Steamed Egg Custard) with Seaweed Fulvescens — step 4

Add the cooking wine and soy sauce, pour into a mold and steam gently until just set.

Tamago Dofu (Steamed Egg Custard) with Seaweed Fulvescens — step 5

Top the steamed tamago dofu with flying fish roe and radish sprouts.

Tamago Dofu (Steamed Egg Custard) with Seaweed Fulvescens — step 6

📊 Nutrition Facts (per serving)

107.6Calories (kcal)

0.8 gCarbs

9 gProtein

7.6 gFat

178.3 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.