Recipe not showing up? Try turning off your ad blocker!
Yield: 4
Korean Steamed Egg
This Korean steamed egg is one of my favorite Korean side dishes. It's fluffy, comforting, and so delicious.I use a Korean stone/clay pot that I purchased from H Mart for ~$7.
Cook time: 10 MinTotal time: 10 Min
Ingredients
- 6 large eggs, beaten
- 1 cup chicken stock (sub vegetable stock, anchovy stock, or water)
- 1 tsp baking powder
- 2 tsp sesame oil
- 1 tbsp chopped green onion
- Salt to taste
Instructions
- Add chicken stock to your stone/clay pot and bring to a boil over medium heat.
- In a medium sized bowl, combine beaten eggs, baking powder, salt and combine until incorporated and smooth.
- Once chicken stock comes to a boil, reduce the heat to low and slowly add the egg mixture while gently stirring. Make sure to scrape the sides of the pot to keep egg from burning.
- Continue stirring until egg is about 75% cooked.
- Cover with a bowl and let cook for an additional 3-4 minutes.
- Carefully remove the bowl and top with sesame oil and chopped green onions. It is normal for the egg to deflate.