Korean Steamed Egg
This easy Korean steamed egg recipe is made with fresh eggs and savory scallions cooked right in a traditional earthenware pot. It is the perfect comforting side dish made in just 15 minutes total and tastes just like your favorite Korean BBQ restaurant.
Servings: 3 people
Equipment
- 1 Korean earthenware pot ttukbaegi
- 1 dome shaped bowl
Ingredients
- 4 eggs
- ¼ heaping teaspoon salt or Korean fish sauce
- 1 tablespoon chopped scallions and/or finely diced carrots
Instructions
- Crack the eggs directly into a Korean earthenware pot. Add the salt and the finely chopped scallions.
- Mix everything well with a fork or small whisk until the yolks and whites are completely blended.
- Place the pot over medium-low heat. Stir continuously, making sure to scrape the bottom and sides to prevent sticking. Continue stirring for about 4 minutes until the mixture slightly thickens and the edges start to cook.
- Cover the pot tightly with an upside-down, dome-shaped bowl. Lower the heat to low and let it steam for 8 minutes.
- Carefully remove the hot bowl using oven mitts and serve the puffed egg dish immediately.
Video
Nutrition
Serving: 3people | Calories: 85kcal | Carbohydrates: 1g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 116mg | Potassium: 86mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 337IU | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 1mg