Foolproof Restaurant-Style Ttukbaegi Bomb Steamed Eggs

Ingredients

• 6 Eggs (Approx. 300g)
• 150 ml Water (Half the volume of the eggs)
• 1 tbsp Salted shrimp brine
• 1 tbsp Tuna fish sauce
• Carrot (For garnish, finely minced)
• Green onion (For garnish, finely minced)
• Sesame oil (A drizzle for finishing)

Steps

1. 1

   Crack 6 eggs into a bowl and whisk thoroughly until there are no lumps.

2. 2

   Add 1 tbsp of salted shrimp brine and 1 tbsp of tuna fish sauce to the whisked eggs and mix well.

3. 3

   Finely mince the carrot and green onion for the garnish.

4. 4

   Prepare a lid (a rice bowl or another earthenware pot of the same size) to cover the steamed eggs in advance.

5. 5

   Pour 150 ml of water into the ttukbaegi (earthenware pot) and turn the heat to high.

6. 6

   Add two-thirds of the minced vegetables to the pot and bring to a boil.

7. 7

   Once the water comes to a full boil, pour in all of the egg mixture without reducing the heat.

8. 8

   Do not stir immediately; let it sit for about 20 seconds to allow the outer edges to set.

9. 9

   Once the edges have set, scrape them inward with a spoon, then stir continuously while scraping the sides and bottom to prevent burning.

10. 10

    Turn off the heat when the eggs are about 80% cooked and have a soft, curdled consistency.

11. 11

    Top with the remaining vegetable garnish, cover with the prepared lid, and let it steam for 2 minutes.

12. 12

    Drizzle a little sesame oil over the fluffy, risen steamed eggs to complete the dish.

Notes

Maintaining the 2:1 ratio of eggs to water is the most important factor (150 ml of water for approx. 300g of eggs). Since the steamed eggs will rise during the steaming process, be sure to use a dome-shaped lid or a rice bowl.

Nutrition per serving

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