Korean steamed eggs

Name: Korean steamed eggs
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 200 g Egg, without shell; 160 g Water; 20 g Spring onion; 5 g Sesame oil; 1 g Salt; 4 g Sesame seeds

A softly steamed egg custard with spring onion.

Estimated total time: 20 minutes2 portionsAbout 180 kcal per portion

Fluffy steamed Korean eggs rising above an earthenware bowl — Photo: letter001 · CC BY 2.5 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 2 portions

200 g Egg, without shell
160 g Water
20 g Spring onion
5 g Sesame oil
1 g Salt
4 g Sesame seeds

Method

Beat eggs with water and salt until well mixed. Strain through a sieve for a smoother texture.
Brush a heatproof bowl with sesame oil, pour in eggs and scatter with finely sliced spring onion.
Set bowl on a rack in a covered steamer over gently simmering water. Steam for 12–15 minutes until the centre is set, keeping water below the bowl.
Rest for 2 minutes and sprinkle with sesame before serving.

Gentle steam gives a custard-like texture. Use plain water, not fish stock, for this vegetarian version.

계란찜

Allergens and ingredient checks

Listed allergens: eggs, sesame. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Maangchi · Gyeran jjim

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