Korean · Lunch
Steamed Egg Pot in Broth
A silky Korean savoury egg custard steamed in a small earthenware pot, gently bubbling up over the rim with anchovy-kelp broth, scallion and sesame oil. Seasoned with fish sauce and a touch of salt, it arrives soft-set and jiggling, eaten straight from the pot alongside rice as a side or light meal.
$2
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
235Calories
21.2gProtein
15.8gFat
2.4gCarbs
0.9gSugar
0.1gFiber
1108mgSodium
597mgChol
4.7gSat Fat
278mgPotassium
85mgCalcium
2.2mgIron
1.5mcgVitamin B12
2mgVitamin C
low-carb
low-calorie
rich-umami
hidden-gems
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Crack the four eggs into a bowl and whisk with a fork until no white streaks remain, about 30 seconds.
2
Whisk
Pour the cooled broth, fish sauce and salt into the eggs and whisk gently to combine without creating foam.
3
Steam
Strain the mixture into a ttukbaegi pot, cover and cook over medium-low heat for 6 to 8 minutes, swirling once halfway, until puffed and barely set.
4
Finish
Uncover the pot, scatter the sliced scallion and gochugaru over the top, drizzle with sesame oil, then cover and cook 1 to 2 minutes on low heat until souffled.
5
Plate
Set the pot on a heatproof mat at the table, still bubbling gently at the edges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 1 1/2 cup360ml anchovy-kelp broth (kombu and dried anchovy simmered stock, cooled)
- 2 tsp2 tsp fish sauce
- 1/2 tsp1/2 tsp salt
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1/4 tsp1/4 tsp gochugaru (optional)
