Light and Fluffy Steamed Egg

Korean Steamed Egg

Steamed egg is my dad's favorite banchan. He will happily eat a meal with just rice, kimchi, and steamed egg.

Growing up, whenever my mom made steamed egg banchan, it was the first thing to disappear from our dinner table. Even now, I can't look at or eat steamed egg without thinking of my dad.

To make at home, you just need a few ingredients:

  • 3 eggs
  • 3/4 cup chicken broth
  • 1 teaspoon of shrimp paste, fish sauce, or anchovy sauce. If you don't have any of the above, you can use salt instead
  • 1 teaspoon of minced carrots
  • 1 tablespoon of chopped green onion
  • 1 teaspoon mirin (optional)

I used a Korean earthenware bowl. It's easy to get one at a Korean supermarket, but if you don't have one, any small pot or skillet should work.

You can use any veggies you like, but I like carrots and green onion in this dish.

Crack the eggs into a bowl and whisk. Add most of the veggies, but save a little to put on top later. Mix in the seasoning, whether it's fish sauce or salt. I used anchovy sauce today, but I've also used salt before, and it's delicious as well. You can add mirin for a little sweetness, but it's optional. Make sure you whisk it enough so that the steamed egg comes out light and fluffy.

Pour and heat up the chicken broth on high heat. You want the egg and chicken stock to be 1:1. When I cracked my eggs, it was about 3/4 cups, so that is the amount of chicken stock I used as well.

Once chicken broth starts to boil, pour in the egg mixture. It will start to cook immediately. Mix well with the chicken broth. Lower the heat to medium and after a couple of minutes, the egg mixture will start to cook around the edges. You can mix it once more to make sure it doesn't burn on the bottom.

Sprinkle the leftover veggies on top for a little pop of color. Then put the heat on low. Cover, and let it cook for about 4-5 minutes.

When it's done, the egg will have risen, almost like a souffle. After you turn off the heat, it will sink a little.

As a part of a Korean meal, steamed egg makes an excellent banchan. I guarantee that everyone will like this dish, not just my dad. In fact, I take no responsibility if they fight over this banchan like my family used to. Enjoy~

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