Light and Fluffy Steamed Egg

Korean Steamed Egg

Steamed egg is my dad's favorite banchan. He will happily eat a meal with just rice, kimchi, and steamed egg.

Growing up, whenever my mom made steamed egg banchan, it was the first thing to disappear from our dinner table. Even now, I can't look at or eat steamed egg without thinking of my dad.

To make at home, you just need a few ingredients:

  • 3 eggs
  • 3/4 cup chicken broth
  • 1 teaspoon of shrimp paste, fish sauce, or anchovy sauce. If you don't have any of the above, you can use salt instead
  • 1 teaspoon of minced carrots
  • 1 tablespoon of chopped green onion
  • 1 teaspoon mirin (optional)

I used a Korean earthenware bowl. It's easy to get one at a Korean supermarket, but if you don't have one, any small pot or skillet should work.

You can use any veggies you like, but I like carrots and green onion in this dish.

Crack the eggs into a bowl and whisk. Add most of the veggies, but save a little to put on top later. Mix in the seasoning, whether it's fish sauce or salt. I used anchovy sauce today, but I've also used salt before, and it's delicious as well. You can add mirin for a little sweetness, but it's optional. Make sure you whisk it enough so that the steamed egg comes out light and fluffy.

Pour and heat up the chicken broth on high heat. You want the egg and chicken stock to be 1:1. When I cracked my eggs, it was about 3/4 cups, so that is the amount of chicken stock I used as well.

Once chicken broth starts to boil, pour in the egg mixture. It will start to cook immediately. Mix well with the chicken broth. Lower the heat to medium and after a couple of minutes, the egg mixture will start to cook around the edges. You can mix it once more to make sure it doesn't burn on the bottom.

Sprinkle the leftover veggies on top for a little pop of color. Then put the heat on low. Cover, and let it cook for about 4-5 minutes.

When it's done, the egg will have risen, almost like a souffle. After you turn off the heat, it will sink a little.

As a part of a Korean meal, steamed egg makes an excellent banchan. I guarantee that everyone will like this dish, not just my dad. In fact, I take no responsibility if they fight over this banchan like my family used to. Enjoy~

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멋져요 벨리님 ~~~하트 뿅뿅

놀러와 주셔서 고마와요, 둘리님~~ 정말 반가워요!! heart

Hi (MSB?),

First of all, thank you for sharing your blog. I've checked out several pages so far, prior to making your steamed egg recipe, and it's been helpful and interesting.

I was also wondering about the accuracy of the measurements for your ingredients, and that perhaps there was some typo.

You listed 1 "tsp" of carrots and 1 tbsp of green onions; however the second image after the title of this post (that displays the ingredients) seems to show 4-5 times more carrots and twice the amount of green onions. I just followed my intuition and chose the amounts shown in image. Also, only 1 tsp of fish sauce makes the dish very bland.

In addition, you stated, "Lower the heat to medium and after a couple of minutes, the egg mixture will start to cook around the edges. You can mix it once more to make sure it doesn't burn on the bottom [...]."

I followed your instructions to the t, to include putting the timer on for the two minutes, and mixing it right afterwards.

But when I mixed it, it ended up looking like scrambled eggs with a little water.

I continued with the instructions, to include lowering the heat to low, putting the lid on, and cooking it for an additional 4-5 min, but it ended up looking like scrambled eggs with carrots and green onions with a tiny bit of water remaining.

Perhaps the initial cook time should be somewhere between 20-30 secs rather than 2 minutes so that the egg mixture can be mixed for the last time without creating the scrambled effect?

I ended up adding more fish sauce and it was good, but the texture wasn't as delicate soft as the typical Korean steamed egg, which was probably due to it being scrambled.

The skillet that you suggested may not work, as well, since the recipe might come out as an omelette.

If you're like most Koreans, you probably don't use measuring spoons while cooking, which may explain why there could've been a mix up.

Anyway, hope this helps you and possibly others. I have no doubt that you're a good cook from the photos of food I've seen so far. :-)

Hi Barbara,

Thank you for your feedback, I appreciate you taking the time out to check out my blog.

In terms of the green onion and carrots, they're mostly to give it a little bit of flavor and color on top, so you can go as little or as much as you wish.  I did use about 1 tablespoon and 1 teaspoon of very finely chopped carrots, but during prep work I might have chopped a little more than what I actually used.  You can increase, decrease, or even omit them if you like.

As for the fish sauce, I only used about 1 tablespoon anchovy sauce.  I tend to like my seasoning clean and simple, I shy away from salty food.  Having said that, you're more than welcome to make this recipe your own by adjusting the flavors to your liking!  Add more fish sauce (and even different fish/anchovy sauce have different saltiness) if you like, you can season it with shrimp paste or just plain salt as well.

Lastly, maybe it's the cookware or different heat, but I leave mine for about 1-2 minutes before I mix the egg.  I mix it lightly just to move it around when it's starting to cook around the edges.  So rather than time, maybe it would help if you went by how much the egg has cooked?  Mix it lightly so the bottom doesn't burn then place a lid on top, that should do it.

Thank you for taking the time to give me feedback, and I hope you try making it again by using what works for you.  I appreciate your time and interest! 


Love this

Thank you Ivy!

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