Korean Steamed Eggs

Ingredients

• 5 Large Eggs
• 5 g Dashi Stock Powder (5-10g)
• 0.75 cup Water
• Scallions (chopped; whites and greens divided)
• 1 packet Stevia
• Salt (pinch)
• 3 ml Sesame Oil
• Sesame Seeds (for garnish)

Steps

1. 1

   In a mixing bowl, whisk together the 5 large eggs, dashi stock powder, 3/4 cup water, stevia packet, a pinch of salt, and the chopped scallion whites until the mixture is smooth.

2. 2

   Place a ttukbaegi (Korean earthenware pot) on the stove over medium heat for 1–2 minutes to preheat.

3. 3

   Pour the egg mixture into the heated ttukbaegi.

4. 4

   Stir the mixture continuously as it heats to help form small curds.

5. 5

   Once the mixture has thickened significantly, stop stirring.

6. 6

   Cover the pot with a small inverted bowl to create a dome, and reduce the heat to low.

7. 7

   Steam for 5–7 minutes until the eggs are set, fluffy, and have risen.

8. 8

   Garnish with 3mL of sesame oil, sesame seeds, and the reserved scallion greens. Serve immediately while hot.

Notes

A ttukbaegi is traditional for this recipe as it retains heat well, but a small heavy-bottomed pot can be used as a substitute. The inverted bowl lid is key to achieving the 'volcano' rise characteristic of this dish.

Nutrition per serving

• breakfast
• side dish
• Korean
• high-protein
• low-calorie
• steamed
• egg recipe