By Hassan Pech
Korean Steamed Egg
9 steps
Prep:5minCook:10min
This dish was quite hard to perfect, ngl. I did maybe 4 reshoots because I was just not happy with how my steamed egg was turning out. The biggest factor was getting the right ratio for the anchovy stock and temperature control. Got to make sure to constantly adjust heat and you will be mostly in the low range of heat. Overall I love it where I have it now. Super fluffy and flavorful.
Updated at: Wed, 16 Aug 2023 23:59:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
6
Low
Glycemic Load
0
Low
Nutrition per serving
Calories389.5 kcal (19%)
Total Fat23.6 g (34%)
Carbs2.7 g (1%)
Sugars1.3 g (1%)
Protein37 g (74%)
Sodium10169.6 mg (508%)
Fiber0.4 g (1%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
1. Combine eggs, anchovy stock, and fish sauce in a mixing bowl
Step 2
2. Whisk vigorously, until everything is well incorporated
Step 3
3. In a pot, coat the bottom and sides with sesame oil using a paper towel
Step 4
4. Turn on the heat to medium high
Step 5
5. Once sesame oil begins to heat up, lower the heat to low
Step 6
6. Add in the egg mixture.
Step 7
7. Whisk and coat the egg mixture along the walls of the pot
Step 8
8. Cover and steam for approximately 10 minutes, checking every 3 minutes moving the mixture around
Step 9
9. Remove from heat, garnish with green onions and serve
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