Korean Steamed Egg and Rice – Your New Breakfast Menu

Korean Steamed Egg is a popular way to eat eggs in Korea. This side dish is best described as eggs that are whisked in salted water and steamed in a thick pot.

Skip to Recipe

The water is typically seasoned with fish sauce (or shrimp brine). When the egg mixture is steamed, it sets into a soft and silky texture, similar to custard. This recipe can serve as a nice break from you normal breakfast routine. Try it out with a bowl of rice!

Key Taste Variable: Fish Sauce
Make sure to place a teaspoon of fish sauce into the water. This provides the right level of saltiness to the dish. Don’t worry – the eggs will not taste or smell fishy at all.

Note: This will make a two person portion. If you want a 1-person portion – use two eggs. Simply mix it in a bowl and pop in the microwave! Here is the video of how to do it: Skip to 2:58 in this video

Print Pin

Korean Steamed Egg - A New Breakfast Idea

Korean Steamed Egg are eggs that are whisked in salted water and steamed in a thick pot. Tastes delicious with a bowl of rice!

Course Medium

Servings 2 people

Ingredients

• Eggs - 5
• Spring onion - 1 Tablespoon
• Water - 3/4 cup
• Fish sauce - 1 teaspoon
• Black pepper - few handshakes
• Sesame oil - 1 teaspoon

Instructions

Boil Water

• Put water into pot. Put fish sauce into water. Place on high heat and bring pot to a boil.
• While you wait for the water to boil. Move onto next step.

Prep Eggs

• Crack 5 eggs into a mixing bowl. Mix the yolk and the white portion thoroughly together with a whisk. Place in chopped spring onions and give one more mix.

Steam Eggs

• Place the egg mixture into the boiling water. Then reduce the heat to a medium-low.
• Use a wooden spoon to stir the egg mixture. Gently bring the egg curds into the middle of the pot and scrape against the bottom and walls of the pot as well. Once egg mixture begins to resemble a runny scrambled egg (reference video), reduce the heat to a low heat.
• Then place a bowl or round-shaped lid over the top of the pot. Let it cook for an additional 2 minutes.
• Turn off the heat and take off the lid. Garnish with spring onion, black pepper and sesame oil.

Notes

• Make sure to gently stir-in the egg curds when it is cooking. You should scrape-in the edges as well as the bottom of the pot. When the eggs start to look like runny scrambled eggs (about 70% done), stop stirring. Let the egg rise on its own.
• I recommend using a Ttukbaegi pot as it is thick and spreads heat evenly. If you don’t have a Korean mart nearby, you can also use a thick-bottomed stainless pot.
• See video below for more details

Enjoying these recipes? Drop some love 🙃

Buy us a coffee