Korean Steamed Egg | One-pot 15 minutes recipe
This volcano-shape fluffy and steaming hot Korean steamed egg only takes 15 minutes to make. Cooked and served in a Korean hot stone bowl, the one-pot comfort food can warm you up immediately on a cold day.
Equipment
- 1 Korean Stone Bowl (Mine is 16oz; Or a small saucepan)
Ingredients
- 5 large eggs
- ¾ cup chicken stock (You can use vegetable stock, dashi stock, or water instead)
- ½ tsp salt
- ½ tsp sugar
- ¼ tsp shrimp paste (*See note 1)
- ¼ tsp sesame oil (Ideally use sesame oil, can be substituted with vegetable oil if you're allergic to sesame.)
- ⅓ cup mozzarella cheese - shredded
- green onions
- fresh peppers (For garnish. Can be skipped if you don't like spicy food.)
- cilantros (For garnish, optional)
Instructions
- Wash and chop some green onions and fresh peppers, put them in a small bowl.
- Crack 5 large eggs to a bowl, add salt, sugar, and shrimp paste to the eggs. Beat the eggs with a whisk until the yolk and white are combined.
- Add chicken stock or water to the egg mixture. Stir until well combined.
- Brush sesame oil to a Korean stone bowl. Heat the stone bowl over medium heat until it about to smoke.
- Pour the egg mixture into the stone bowl, use a spoon to scrap the stone bowl from the side to the center, so that you scrap up the curds.
- About 7 minutes later, the egg mixture is 75% solid 25% liquid. Quickly add shredded mozzarella cheese, chopped green onions and fresh peppers on the top of the eggs.
- Cover the stone bowl with a dome shaped bowl. Reduce the heat to medium low.
- 3 minutes later, when you are able to see and hear steam escaping from the gap, turn off the heat and uncover the stone bowl.
- Serve hot with steamed rice.
Video
Notes
1. I could only bought Thai shrimp paste online in US, which has a strong shrimp flavor but was very salty at the same time. So make sure you don't add more than ¼ tsp of the Thai shrimp paste. You can use 1 tsp Korean shrimp paste if you are able to find it.
The flavor of steamed eggs could be very bland if we don't add any umami-rich seasonings into it. If you don't have shrimp paste at home, you can use 1 tsp of fish sauce or soy sauce, or ¼ tsp of Hon Dashi instead.
2. Ideally you will need to fill the stone bowl about 85% full to create the tall volcano-shape steamed eggs. My stone bowl was 16 oz (2 cup) size. If you are using a 24 oz stone bowl, you may have to use 7 eggs to reach this similar height.
But if you are just going to enjoy this dish enjoy this dish by yourself, you don't have to use so many eggs or make this volcano shape. The taste will be the same no matter how tall the eggs grow.
3. Some liquid will spill from the stone bowl as the eggs grow. You will be very likely to get a messy cooktop after cooking this dish.
You may just use a larger pot or use fewer eggs to prevent the spill. I usually clean my cooktop with this Weiman cooktop and stove top cleaner kit. This is not an ad. But this kit is really helpful and easy to use when I need to clean up my burned cooktop.