Foolproof Restaurant-Style Ttukbaegi Bomb Steamed Eggs
Translated from Korean, the language of the video.
요리하는 장보고 Jangbogo cooked this in a YouTube video, in Korean. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added nutrition.
Watch the original videoImported by Anonymous on SeeMeCook
Learn how to make the soft and fluffy 'bomb' steamed eggs served at Korean BBQ restaurants using the golden 2:1 ratio of eggs to water. Enhanced with salted shrimp brine and tuna sauce for deep umami flavor.
- Time
- 17 minutes
- Equipment
- No cooking needed
- Good for
- Breakfast or snacks
- Cuisine
- East Asian
- Contains
- Sesame, eggs, soy, fish, and shellfish
- Diet
- Pescatarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Crack 6 eggs into a bowl and whisk thoroughly until there are no lumps.
Add 1 tbsp of salted shrimp brine and 1 tbsp of tuna fish sauce to the whisked eggs and mix well.
Finely mince the carrot and green onion for the garnish.
Prepare a lid (a rice bowl or another earthenware pot of the same size) to cover the steamed eggs in advance.
Pour 150 ml of water into the ttukbaegi (earthenware pot) and turn the heat to high.
Add two-thirds of the minced vegetables to the pot and bring to a boil.
Once the water comes to a full boil, pour in all of the egg mixture without reducing the heat.
Do not stir immediately; let it sit for about 20 seconds to allow the outer edges to set.
Once the edges have set, scrape them inward with a spoon, then stir continuously while scraping the sides and bottom to prevent burning.
Turn off the heat when the eggs are about 80% cooked and have a soft, curdled consistency.
Top with the remaining vegetable garnish, cover with the prepared lid, and let it steam for 2 minutes.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 245
- Protein
- 19 g
- Carbs
- 3 g
- Fat
- 18 g
- Fiber
- 0 g
Where the calories come from
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