| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 148 | 10g | 3g | 2g |
| sugars | fibre | protein | salt |
| 1g | 0g | 13g | 1.6g |
Why I Love South Korean Korean Steamed Egg
My Montana upbringing has instilled in me a love for hearty meals, whether it’s a venison steak or huckleberry pie. But every now and then, I feel the need to step out of my comfort zone and experiment with new flavors. That’s how I fell in love with a South Korean recipe – the Korean Steamed Egg. It’s an incredibly comforting and flavorful dish that I’ve come to enjoy on cozy evenings when I want something a little different from my usual fare.
Cracking the Code to Korean Steamed Egg
Cooking, I believe, is an art that nurtures relationships, invokes passion, and enhances our understanding of the world around us. While deciphering the art of Korean cuisine, particularly the Korean Steamed Egg, I encountered Chef Vikram Garg, whose Asian-inspired fare always left me intrigued. He may not have specifically influenced this dish, but his creative style encouraged me to step into uncharted culinary territories such as this.
A Flavorful Partner-In-Crime
Korean Steamed Egg is similar to the Chinese dish Lujiaofan or Donabe, both being steam-cooked comfort meals. It would pair perfectly with Dakjuk (Korean Chicken Porridge) or served as a delightful side for barbecue nights making it a versatile recipe to have in your arsenal.
The process of perfecting the Korean Steamed Egg was a sensory experience. The addition of sesame oil, for instance, was the game-changer – the aroma was instantly reminiscent of Asian street markets. The blend of chicken broth and green onions resulted in a subtle, savory flavor that was just absolutely delightful. The dish was also an exploration of textures – the fluffiness of the eggs, subtly contrasted by the crunch of the optional sesame seeds, was a joy to savor.
As a Montana boy with a love for new flavors, the Korean Steamed Egg was a beautiful detour on my culinary journey. So here’s to more experimental cooking, untold flavors, and the love of food.
What You’ll Need
- 7 large eggs
- 3 cups of chicken broth
- 2 tablespoons of chopped green onions
- 1 teaspoon of sesame oil
- 1 teaspoon of fine sea salt
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of sesame seeds (optional)
Method
Step One
Take 7 large eggs and crack them into a large bowl. Whisk them thoroughly until all yolks are combined and the mixture is completely smooth.
Step Two
Now add 3 cups of chicken broth into the whisked eggs. Stir well until the broth completely merges into the egg mixture.
Step Three
Add 1 teaspoon of sesame oil, 1 teaspoon of fine sea salt, and 1/2 teaspoon of ground black pepper into the egg-broth mixture and stir until all these are well combined.
Step Four
Take a large steaming pot and add some water into the bottom of the pot. Place a steam rack in the pot and put the bowl with egg mixture on the steam rack.
Step Five
Cover the pot and heat it until the water boils. Once the water is boiling, reduce the heat to medium-low and let the egg cook for about 10-15 minutes until it gets a silky texture.
Step Six
Take the bowl out of the steamer very carefully using oven mitts. Sprinkle 2 tablespoons of chopped green onions and optionally, 1 teaspoon of sesame seeds on top of the steamed egg. Your Korean steamed egg is ready to be served.
