Korean steamed egg never gets enough recognition. At Korean BBQ spots, too often people dismiss this dish in favor of the more beloved kimchi or fish cake side dish. But it’s more than that. Traditionally, this is cooked in a hot stone bowl and is served for sharing. And if you haven’t been able to visit your favorite Korean restaurant yet, you won’t have to miss this delicious dish anymore. Here’s everything you need to know about making Korean steamed egg at home.
How to make Korean steamed egg: A basic recipe
My Korean Kitchen’s Korean steamed egg recipe is one for the books. Her version is an easy one to follow. Plus, it’s flavorful and it hits all the right spots. She doesn’t use a lot of ingredients but notes that you can add other vegetables or even meat if you want to.
- 6 large eggs
- 20 g dried sea kelp
- 1 1/2 cups of water
- 1 tsp anchovy sauce
- 10 g green onion, finely chopped
- 20 g carrot, finely chopped
- Sesame oil
- In a medium-sized bowl, soak the sea kelp in lukewarm water for 15 minutes.
- While that’s happening, get your eggs ready. Beat them and strain them once. This will take away the “stringy bits,” according to My Korean Kitchen.
- Remove the dried sea kelp and pour the water from that into the eggs. Add the anchovy sauce, green onion, and carrot into the bowl. Mix well and then set aside.
Fortunately, this recipe comes with instructions on how to cook Korean steamed egg three different ways, so you can make it no matter what appliance you have in the kitchen.
With a microwave:
- Take a small heat-resistant bowl and brush some sesame oil inside—‘cause who wouldn’t want that nutty flavor? This will also keep the egg from actually sticking to the bowl.
- Pour the egg mixture into the bowl, but not completely full. Allow room for the egg to puff up. Cover the bowl with plastic wrap.
- Depending on how strong your microwave is, it’ll take around five minutes for the egg to cook. Serve immediately.
With a steamer:
- You can use a heat-resistant bowl for this recipe, too. Again, brush sesame oil inside before pouring the egg mixture. Fill it a little more than halfway and cover with a plastic wrap or aluminum oil.
- Using a steamer, boil water in high heat. When the water is finally boiling, place the bowls inside and cover the steamer. Turn down the heat and let the steam cook the eggs. This should take around 15 to 20 minutes.
- Remove from the steamer and serve while hot.
With a Korean hot stone bowl:
- Just like the other recipes, add a few drops of sesame oil to the bowl and brush the inside to keep the eggs from sticking while it cooks.
- Boil the eggs over high heat for three minutes before turning it down. Then cover the bowl with a lid and let it cook for 15 minutes. Serve when ready.
Another way to cook Korean steamed egg
Of course, there are other techniques you can try if you’re craving Korean steamed egg. Korean Bapsang likes to use anchovy broth to thin the eggs a bit and enhance their flavor. And if that isn’t accessible, there’s also the option of using vegetable broth—around a quarter of a cup per egg. To season her steamed egg, she uses shrimp paste or fish sauce—both of which Pinoys commonly have in their kitchen. Here’s the recipe:
- 4 large eggs
- 1 cup anchovy broth
- 1 1/2 tsps salted shrimp or 3/4 tsp salt (or fish sauce)
- 2 tbsps scallion, chopped
- Beat the four eggs in a bowl using a spoon. Use a sieve and pour the mixture through so you get a smoother consistency for the eggs. If you don’t have one, just make sure you’ve beaten the eggs to submission, haha.
- Pour the eggs into a heatproof bowl and mix in the anchovy broth (or water) and salted shrimp (or salt/fish sauce).
- Let it simmer over medium-low heat on the stove for seven minutes. Stir the eggs gently in a circular motion before turning down the heat. Add the scallions and cover the bowl before letting it cook for another two to three minutes.
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