Simple Fluffy Korean Steamed Eggs Recipe

How to Make Korean Steamed Eggs

• 1

  Beat the eggs and chop the scallions

  Crack 5 eggs into a prepared bowl, add 1 tablespoon of rice wine and 1 teaspoon of pepper. Gently beat until the egg mixture is well combined.

  Wash the scallions and chop them finely.

  

  
• 2

  Cook the kelp water

  Place a clay pot on the stove and add 1.5 cups of water, 5 grams of Dashima kelp, and 1 tablespoon of Korean shrimp paste. Cook over medium heat until the mixture boils.

  When the kelp water mixture boils, use a strainer to remove the kelp and all the shrimp paste from the pot.

  
• 3

  Cook and stir the eggs

  After removing the kelp and shrimp, add the egg mixture. Cook over medium heat and use a spoon to stir until the mixture thickens.

  Tip: To prevent the eggs from burning at the bottom of the pot, use chopsticks to stir the mixture well, especially the eggs at the bottom of the pot.

  
• 4

  Steamed Eggs

  Turn the heat to very low, place a bowl of similar size upside down on the pot’s mouth. Steam for 2 minutes, then open the lid and turn off the heat, adding a little sesame oil, sesame seeds, and green onions on top to serve.

  Note: You can replace the bowl with a cup, pot, or pot lid as long as there is sufficient space for the egg mixture to rise above.

  
• 5

  Final Product

  With the highlight being the fluffy eggs that rise beautifully, eye-catching colors, along with rich and fragrant eggs, this dish will win over even the most discerning people. The dish can be served with rice or salad, suitable for every family’s meal.