Ttukbaegi Steamed Egg: A Simple and Comforting Home Side Dish
Ttukbaegi Steamed Egg: A Simple and Comforting Home Side Dish
Revitalize Your Refrigerator! Make a Hearty Meal with Ttukbaegi Steamed Egg
Ever open the fridge, stare blankly, and find nothing to make for a side dish? If you’re ever in that situation, I have the perfect solution for you: ‘Ttukbaegi Steamed Egg’! This is an incredibly easy and quick dish that you can whip up with just 3-4 eggs. Served bubbling hot in its earthenware pot, it stays warm throughout your meal. It’s a wonderfully soft and comforting side that pairs perfectly with freshly cooked rice.
Essential Ingredients- 4 fresh eggs
- 1/2 cup rice water or dashi broth (about the same volume as the egg mixture)
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, crack 4 eggs into a bowl. Add 1 tablespoon of fermented shrimp brine and 2 tablespoons of mirin (or 1/2 tablespoon of fish sauce if you don’t have shrimp brine). Gently whisk the eggs, being careful not to overmix. For an extra smooth texture, you can strain the egg mixture through a sieve. Carefully pour the prepared egg mixture into the ttukbaegi (earthenware pot).
Step 2
Next, pour about half the volume of the egg mixture in rice water or dashi broth over the eggs in the ttukbaegi. The rice water or broth helps make the steamed egg tender and prevents it from sticking to the bottom. Finally, sprinkle the finely chopped green onions over the egg mixture for a touch of freshness and color. You can also add finely diced carrots or other vegetables if you like.
Step 3
Place the ttukbaegi over low heat. Using a spoon or spatula, stir gently and continuously to prevent the bottom from sticking. Once the egg mixture starts to thicken and about 70% cooked, reduce the heat to the absolute lowest setting. Cover the ttukbaegi with a small bowl or its lid and let it steam for about 2 more minutes. If you don’t have a lid, aluminum foil works too.
Step 4
Turn off the heat and let the steamed egg rest with the lid on for another 2 minutes. This resting period allows the inside to cook through evenly, resulting in a moist and tender texture. Once done, remove the lid and sprinkle with more chopped green onions or toasted sesame seeds, if desired. Your delicious Ttukbaegi Steamed Egg is ready! Enjoy it while it’s hot.
