Description
You’re going to love this savory Korean steamed egg! I have easy instructions on how to make it on the stove top – and in a steamer basket.
Ingredients
Scale
- 7 large eggs
- 1 ¾ cup kombu dashi or regular dashi
- 2 teaspoons anchovy sauce or fish sauce
- 4 tablespoons scallions, finely chopped
Instructions
- Whisk the eggs in a bowl and run the mixture through a sieve to get rid of slimy bits.
- Add the dashi and anchovy sauce to the eggs and mix well.
Stove top method
- Brush a little sesame oil in the stone pot / ceramic bowl and pour in the egg mixture.
- Place the pot on the stove and turn the heat to medium. Cover and cook for 5 minutes and turn the heat to low. Continue cooking until the eggs are cooked, about 8-10 minutes.
- Top with scallions and serve.
Steaming method
- Divide the egg mixture among 4 small heat proof ramekins or bowls and place the ramekin in a steam basket or other steaming tool. Cover and steam for 12-15 minutes, until the eggs are cooked.
- Top with scallions and serve.
Notes
Keep leftovers refrigerated in an airtight container for up to 2 days.
Nutrition
- Serving Size:
- Calories: 144
- Sugar: 0.7 g
- Sodium: 519.8 mg
- Fat: 9.2 g
- Saturated Fat: 2.9 g
- Carbohydrates: 1.1 g
- Fiber: 0.1 g
- Protein: 13.5 g
- Cholesterol: 326.5 mg
