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
Scale
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
