People are often intimidated by soufflés, but actually, they're not difficult. The most important part of making them comes at the end, when you're serving them: have your guests ready and waiting at the table, because the soufflés will start to deflate shortly after you remove them from the oven.
I use gochugaru (Korean chilli flakes) to season the soufflés, plus some fish sauce, which adds umami.
If you want to serve these as a main course, instead of a starter, divide the mixture between three ramekins that hold 300ml (1¼ cup) each.
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