Quick Kimchi Steamed Egg: A Savory Breakfast Delight
Quick Kimchi Steamed Egg: A Savory Breakfast Delight
Hearty and Soupy Kimchi Steamed Egg, Perfect for a Quick Breakfast
Craving a simple yet satisfying breakfast? This Kimchi Steamed Egg is your answer! Made with just eggs and kimchi, it’s cooked in a small earthenware pot (ttukbaegi) until it develops a delightful soupy consistency, almost like a light stew. It’s mild and comforting, perfect for spooning over rice. This recipe offers a delicious way to start your day with minimal fuss.
Ingredients- 4 large eggs
- 1/2 cup finely chopped well-fermented kimchi
- 1/4 small onion, finely minced
- 1+1/2 cups anchovy-kelp broth (dashima myeolchi yuksu)
- A small amount of green parts of scallion, thinly sliced
Cooking Instructions
Step 1
Crack the 4 eggs into a bowl. Whisk them thoroughly until no stringy chalazae remain and the mixture is smooth. Ensuring no lumps will result in a creamier steamed egg.
Step 2
Finely chop the kimchi and mince the onion. Place the chopped kimchi and minced onion into a ttukbaegi (small earthenware pot). This forms the flavorful base.
Step 3
Pour the 1+1/2 cups of anchovy-kelp broth into the ttukbaegi. Stir well to combine the kimchi and onion with the broth. Place the pot over medium heat and bring to a gentle boil.
Step 4
Once the broth is simmering, slowly pour the whisked eggs into the pot. Continuously stir the mixture at the bottom with a spoon to prevent sticking and to help the eggs cook evenly into soft curds. Keep stirring until the eggs begin to set.
Step 5
When the steamed egg is almost fully cooked, sprinkle the thinly sliced green parts of the scallion on top for added freshness and aroma. Cook for another minute or so until the scallion is tender. Your delicious Kimchi Steamed Egg is ready to be enjoyed hot!
