If you’ve never tried Korean Steamed Eggs, you’re in for a little moment of comfort food magic. This dish is beautifully simple, silky, and wholly satisfying—warm eggs gently set to a custard-like softness, then finished with a sprinkle of green onion and sesame. Whether you’re after a cozy breakfast, a quick lunch, or a luxurious side dish to complete your Korean meal, Korean Steamed Eggs are the kind of recipe you’ll want to revisit again and again.
Ingredients You’ll Need
There’s something so honest and beautiful about a short ingredient list. Each element in Korean Steamed Eggs brings its own special touch to the dish, working together to create the softest, most flavorful custard—no fancy tricks required.
- Eggs: The star of the show—choose the freshest you can for a rich, creamy texture.
- Water or Anchovy-Kelp Broth: Adds moisture, and broth infuses extra depth for a truly authentic taste.
- Salt: Just enough to bring out that gentle savory flavor, without overwhelming the delicate eggs.
- Sesame Oil: A drizzle gives the eggs their unmistakable nutty-fragrant finish.
- Green Onion: Lively, aromatic, and colorful—chopped green onion lifts both taste and visual appeal.
- Optional Garnishes (Sesame Seeds and Extra Green Onion): Add crunch, richness, and a pleasing pop of green.
How to Make Korean Steamed Eggs
Step 1: Beat the Eggs
Start by cracking the eggs into a mixing bowl. Use a pair of chopsticks or a fork to whisk them gently. The trick here is not to whip in too much air—just blend until the yolks and whites are smoothly combined. You’re aiming for ultimate silkiness and a pale yellow color throughout.
Step 2: Mix in Liquid and Seasonings
Pour in the water or, if you’re after the ultimate version of Korean Steamed Eggs, use freshly made anchovy-kelp broth. Add the salt and sesame oil. Stir everything together until well mixed, and take a second to appreciate how that sesame aroma hints at what’s to come.
Step 3: Strain for Silky Texture
For those signature custard-smooth Korean Steamed Eggs, pour your mixture through a fine mesh sieve into another bowl. This removes any bits of shell, unblended whites, or chalazae—leaving you with the base for the dreamiest, creamiest steamed eggs every time.
Step 4: Get Ready to Steam
If you have a ttukbaegi (a Korean earthenware pot), now’s the time to use it for unbeatable heat retention and a bit of rustic flair. Otherwise, any small, heatproof bowl will do the trick. Pour in your strained egg mixture and gently tap out any bubbles. Place the bowl in a steamer basket or set it up in a double boiler.
Step 5: Steam to Perfection
Cover your bowl tightly and steam over medium-low heat for about 10–12 minutes. You’re watching for eggs that are just barely set—still softly jiggling in the center. Overcooking turns them rubbery, so check a touch early if you’re unsure. When they look softly set, carefully lift them out and marvel at the gentle wobble.
Step 6: Garnish and Serve
Top your Korean Steamed Eggs with a pretty scatter of chopped green onion and a pinch of sesame seeds. These final touches add a welcoming pop of freshness and crunch. Serve your eggs piping hot, straight from the bowl—they’re at their silkiest and most comforting now.
How to Serve Korean Steamed Eggs
Garnishes
The classic finish for Korean Steamed Eggs is all about freshness and contrast. A sprinkle of finely chopped green onion adds vivid color and a mild bite, while toasted sesame seeds layer on toasty flavor and a tiny bit of crunch. You can even add a dash of gochugaru (Korean chili flakes) for gentle heat if you like a little spice with your custard.
Side Dishes
Korean Steamed Eggs shine brightest as part of a larger spread. Pair them with simple steamed white rice and a couple of your favorite banchan—such as kimchi, stir-fried spinach, or crispy roasted seaweed. They also work wonderfully alongside heartier stews or grilled meats, as that soft, savory contrast to more robust flavors.
Creative Ways to Present
This dish doesn’t have to look plain! For a dinner party or extra-special touch, serve your Korean Steamed Eggs in individual ramekins or tiny tea cups. You can also layer in extra toppings before steaming: think baby spinach leaves, a few shiitake mushroom slices, or a drizzle of chili oil right at the end for color and intrigue. Present your eggs on a wooden board for a rustic, modern look that’ll wow your table.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Korean Steamed Eggs, you’re in luck—they keep surprisingly well in the fridge. Simply cover the bowl tightly or transfer to an airtight container. They’ll stay soft and tasty for up to two days. Just know the texture may tighten slightly as they cool.
Freezing
While not traditional, you can freeze cooked Korean Steamed Eggs if needed. Let them cool completely, wrap tightly, and freeze for up to one month. Thaw in the fridge overnight before reheating—but be aware, texture may become a bit more crumbly compared to fresh.
Reheating
To recapture that lovely custardy consistency, gently reheat the eggs covered (either on the stovetop over low heat or in the microwave at 50% power in short bursts). A splash of water or broth can help loosen things up if the eggs have firmed. Reheat only until warmed through to avoid overcooking.
FAQs
Can I use chicken broth instead of anchovy-kelp broth?
Absolutely! Chicken broth makes a comforting, flavorful substitute if you don’t have anchovy-kelp broth on hand. Just choose a light, low-sodium broth so it doesn’t overpower the delicate flavor of Korean Steamed Eggs.
Why did my eggs turn out rubbery?
This typically happens from overcooking or using too high a heat. Keep a close eye on them—they should be barely set and still a bit wobbly when you remove them from the steamer. The residual heat will continue to gently firm them up, giving you that perfect silky finish.
Can I add extra vegetables or protein?
Definitely! Diced mushrooms, spinach, or even cooked shrimp can be stirred in before steaming for a heartier dish. Just keep additions bite-sized so they cook through and don’t disrupt that luscious custard texture.
Do I really need to strain the egg mixture?
Straining isn’t strictly required, but it’s the secret to the smoothest, most elegant Korean Steamed Eggs. It removes any stray egg bits—giving every spoonful a luxurious, restaurant-quality feel with minimal extra effort.
What’s the best pot for steaming these eggs?
A ttukbaegi (Korean earthenware pot) is traditional and helps the eggs cook evenly while staying hot. If you don’t have one, any small, heatproof bowl or ramekin will do just fine. The key is using something deep enough so the eggs have room to puff up slightly as they steam.
Final Thoughts
Korean Steamed Eggs truly are the epitome of cozy comfort—with almost no fuss and the gentlest, most luscious texture you can imagine. Whether you’re new to Korean cooking or looking to perfect an old favorite, give these a try soon. I think you’ll want to add Korean Steamed Eggs to your regular rotation after just one taste!
Print
Korean Steamed Eggs Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Steaming
- Cuisine: Korean
- Diet: Vegetarian
Description
Learn how to make delicious Korean Steamed Eggs, a classic Korean side dish perfect for any meal. These silky, custard-like eggs are easy to prepare and bursting with savory flavor.
Ingredients
Eggs:
- 4 large eggs
Liquid:
- 1/2 cup water or anchovy-kelp broth
Seasoning:
- 1/4 teaspoon salt
- 1/4 teaspoon sesame oil
Additional:
- 1 green onion, finely chopped
- Optional garnish: sesame seeds and additional chopped green onion
Instructions
- Prepare the Egg Mixture: Crack the eggs into a bowl and beat gently until smooth. Stir in water or broth, salt, and sesame oil. Strain the mixture through a fine mesh sieve for a silky texture.
- Steam the Eggs: Pour the egg mixture into a small heat-safe bowl or ttukbaegi. Steam over medium-low heat for 10–12 minutes until just set and slightly jiggly in the center.
- Finish and Serve: Garnish with chopped green onion and sesame seeds if desired. Serve hot as a side dish with rice and banchan.
Notes
- For enhanced flavor, use traditional Korean anchovy-kelp broth.
- Avoid overcooking for a soft, custard-like texture.
- Commonly served with rice and banchan (Korean side dishes).
Nutrition
- Serving Size: 1 small bowl
- Calories: 120
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 280mg
