Breakfast
Scallion & Gochugaru Egg Custard with Crispy Anchovy Oil
A delicate savory custard steamed until just-set, topped with nutty gochugaru oil infused with whole burnt garlic cloves and finished with crispy fried anchovies and toasted nori dust. This is Korean breakfast sophistication—umami-forward, textured, and deeply satisfying.
455calper serving
18gprotein
5gcarbs
41gfat
8min prep 12min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Dal Recipe 40 min
- Air Fryer Chicken Breast Recipe 20 min
- Tandoori Chicken Recipe 50 min
- Egg Muffins Recipe 35 min
- Cold Brew Recipe 720 min
- Ranch Dressing Recipe 10 min
- Tzatziki Sauce Recipe 10 min
- Chimichurri Recipe 10 min
Cook these next
They reuse what this recipe already has you buying.
Gyeran Jjim with Crispy Anchovy Dust & Charred Scallion Oil
Breakfast · 800 cal
Gochujang-Caramelized Pear & Crispy Anchovy Egg Rice
Breakfast · 1210 cal
Cơm Chiên Tỏi with Crispy Egg Yolk & Charred Scallion Oil
Breakfast · 574 cal
Crispy Tteok Chips with Gochugaru Aïoli & Toasted Sesame Salt
Snack · 180 cal
Ramen
Lunch · 720 cal
Charred Squid Ink Noodles with Caramelized Shallot Confit, Burnt Garlic Oil & Poached Duck Egg
Lunch · 1150 cal
