South Korean chef Cho Seo-hyeong presented recipes for spring vegetable egg custard and egg chungmu gimbap on the MBN television program Altoran on Sunday, February 22, 2026. The recipes, part of a segment titled “Cheongju Egg Banquet,” aim to showcase versatile uses of eggs in Korean cuisine and highlight seasonal ingredients.
The spring vegetable egg custard, or bomnamul dalgyaljjim, features ingredients such as shrimp, sebalnamul (crown daisy), and dolnamul (stonecrop). Cho’s method emphasizes a smooth egg texture achieved by straining the egg mixture and steaming it gently. The dish is finished with a garnish of dolnamul, sesame oil, and sesame seeds.
The egg chungmu gimbap recipe involves preparing pickled radish, seasoned with a mixture of chili powder, sugar, ginger powder, fish sauce, rice wine, and plum extract. The rice is seasoned with sesame oil, salt, and sesame seeds before being rolled in gopchang gim (a type of dried seaweed). The gimbap is then fully chilled and wrapped in a thin layer of egg, cooked in a pan with oil, and served with the pickled radish.
According to MBN, the recipes are part of a broader focus on utilizing seasonal ingredients and expanding home cooking options. Chef Cho’s approach centers on showcasing the potential of eggs in both traditional and innovative Korean dishes. The program also featured chef Kang Leo presenting a carbonara recipe and a suflé.
The Altoran program highlighted the versatility of eggs as a staple ingredient in Korean cooking, particularly for their ability to enhance both texture and flavor. The recipes are intended for both everyday meals and special occasions, such as packed lunches.
