Korean Steamed Egg Recipe


Korean Steamed Egg Recipe

How To Make Korean Steamed Egg

Recreate the fluffy and scrumptious Korean steamed egg using four ingredients, for a savory side dish that's ready in 25 minutes.

Prep: 10 mins
Cook: 5 mins
Total: 15 mins


  • 1 cup chicken stock
  • 3 eggs, large
  • ¾ tsp fish sauce, preferably Red Boat brand
  • 1 scallion, thinly sliced


  1. Place stone bowl onto stove and bring to medium high heat.
  2. Once the bowl is heated, add in the chicken stock and bring to a simmer. It should be bubbling, but maintain it as a gentle boil.

  3. While waiting for the stock to simmer, add eggs and fish sauce to a small bowl and whisk. Beat and make the mixture as smooth as possible.

  4. Working quickly, pour eggs into the simmering stock. Use a whisk to stir a few times so that the stock mixes with the eggs. When the 2 are evenly blended, reduce heat to low-medium and cover with a lid. Let eggs steam for about 5 minutes or until eggs are cooked.

  5. Garnish with scallions. Serve immediately.


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