Steps
- 1.
Zheng Shui Dan (China) (Guangdong): Base for savory custard with minced pork
- 2.
Gyeran Jjim (Korea) (Seoul): Fluffy steamed eggs with seafood
- 3.
Kai Look Koei (Thailand) (Bangkok): Sweet version with palm sugar
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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
See full technique reference →Zheng Shui Dan (China) (Guangdong): Base for savory custard with minced pork
Gyeran Jjim (Korea) (Seoul): Fluffy steamed eggs with seafood
Kai Look Koei (Thailand) (Bangkok): Sweet version with palm sugar
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Honeycomb texture
Cause: Overwhisking introduces too much air
Fix: Strain mixture before steaming
Rubbery consistency
Cause: Overcooking above 80°C (176°F)
Fix: Steam for ≤12 minutes