Korean steamed egg soufflé from The Choi of Cooking: Flavor-Packed, Rule-Breaking Recipes for a Delicious Life (page 125) by Roy Choi and Tien Nguyen and Natasha Phan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KALW on May 27, 2025

    The comments in the book notes about cook time were spot-on -- I had a larger pot and had to adjust my cook times, but it was pretty easy to figure out with the instructions included in the recipe.

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