Chongdan (Yunnan Pounded Eggs)
Ingredients: spicy red chilis, garlic, ginger, salt, MSG · 15 min cook time · 390kcal · ₩5,040
Ingredients
2ea spicy red chilis, 4cloves garlic, 1inch ginger, 0.5tsp salt, 0.5tsp MSG, 2tsp toasted chili flakes, 6ea boiled eggs, 15g culantro, 15g cilantro
Instructions
1. Toast spicy red chilis (poke a couple holes first), garlic, and ginger in a dry wok for 4-5 minutes over medium-low flame until soft and blistered.
2. Peel garlic, slice the stem off the chili, and toss in a mortar with salt and MSG. Pound until pasty.
3. Toss in toasted chili flakes, give a quick mix, then add boiled eggs. Break in half and pound until about half-inch pieces.
4. Toss in chopped culantro and cilantro, mix, transfer to a plate and serve.
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