Steamed Eggs with Saeujeot in a Ttukbaegi
Steamed Eggs with Saeujeot in a Ttukbaegi
How to Make Soft and Savory Saeujeot Steamed Eggs in a Ttukbaegi
Leveraging the excellent heat retention of a ttukbaegi (Korean earthenware pot), we’ll create a luxuriously soft and warm steamed egg dish. This cooking method ensures your steamed eggs stay hot from the first bite to the last, enhancing their delicate texture. Steamed eggs are easily digestible, making them an ideal choice for those with sensitive stomachs, the elderly, and children. They also make for a light yet satisfying breakfast option!
Ingredients (Measurements: Tablespoons, Standard Korean Rice Spoon)- 4 Eggs
- 1 Stalk Scallion
- A small amount of Carrot
- 2 Tbsp Saeujeot (fermented shrimp) Brine
- 1 Tbsp Mirin (cooking wine)
- 250ml Water (approx. 1.5 standard paper cups)
Cooking Instructions
Step 1
First, crack 4 fresh eggs into a clean bowl. To eliminate any eggy odor and enhance the flavor, add 1 tablespoon of mirin and mix them together well.
Step 2
Whisk the eggs thoroughly until the whites and yolks are completely combined, creating a smooth and uniform egg mixture. Gently whisking with chopsticks can yield an even softer texture.
Step 3
Finely mince the scallion and carrot. These will add color and flavor to your steamed eggs. Wash them thoroughly before chopping.
Step 4
Set aside a small portion of the minced scallion and carrot to use as a garnish later. This will make the finished dish look more appealing and delicious.
Step 5
Now, let’s begin cooking. Pour 250ml of water into the ttukbaegi. Add the 2 tablespoons of saeujeot brine and the minced scallions and carrots you prepared. Bring this mixture to a boil over medium-high heat to infuse the flavors.
Step 6
Once the water in the ttukbaegi starts to boil vigorously, reduce the heat to medium-low. Slowly and steadily pour the whisked egg mixture into the boiling liquid. Pouring it gently will help ensure the egg cooks evenly without clumping.
Step 7
Using a wooden spoon or spatula, gently stir the bottom of the ttukbaegi to prevent the eggs from sticking. Let it cook for about 5 minutes over medium-low heat. Once the egg mixture begins to form soft curds, lower the heat to its lowest setting. Cover the ttukbaegi with a lid and let it steam for another 2 minutes. Turn off the heat and allow it to rest, covered, for an additional 2 minutes to finish cooking through.
Step 8
After the resting period, remove the lid. Sprinkle the reserved minced carrots and scallions over the steamed eggs as a garnish. Your beautiful and savory Saeujeot Steamed Eggs in a Ttukbaegi are now ready to be enjoyed!
