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Korean Steamed Egg

Korean Steamed Egg Recipe

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 150
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 1 cup water
  • 1/2 tsp salt, or 1 tsp saeujeot (salted fermented shrimp)
  • 1 green onion, finely chopped
  • 1 tsp toasted sesame oil
  • 1/2 tsp toasted sesame seeds

Method
 

  1. Whisk the eggs, water, salt (or saeujeot), green onion, and sesame oil vigorously for 1 minute until foamy, then strain through a fine-mesh strainer.
  2. Set a heatproof bowl on a steamer rack in a pot with simmering water, cover, and bring to a gentle simmer.
  3. Pour the egg mixture into the hot bowl, cover with foil, and steam over medium-low heat for 8 to 10 minutes until the center is set but still jiggles.
  4. Remove the bowl, sprinkle with sesame seeds, and serve immediately while puffed and hot.

Notes

Serve right away, as the egg will deflate as it cools. For a tastier version, use dashima anchovy stock instead of plain water. If you don’t have a steamer rack, crumple a few balls of foil to lift the bowl off the pot bottom.