Egg custard is one of my favorite side dishes that I ask for refills over and over again when I am dining in Korean restaurants. It is very simple to make, and yet difficult to master. 'Good' egg custard is as soft as whip cream in texture and has to have just right amount of salt in it. I love having it crushed on rice, topped with a piece of kimchi. Then there comes the heavenly meal...
For 2 servings:
Salted shrimp sauce (1/2 tbl) or salt (1 tsp)