Explosion Steamed Eggs (Bong-tan Gyeran Jjim)
How to Make Fluffy and Delicious ‘Explosion Steamed Eggs’
This recipe was taught to me by my mother-in-law. It’s called ‘Explosion Steamed Eggs’ because the generously puffed-up steamed egg looks like an explosion! This dish offers a fluffy, melt-in-your-mouth texture and a delicate flavor, making it a delightful treat for all ages. It’s a unique take on traditional Korean steamed eggs, offering a different kind of charm.
Ingredients- 5 fresh eggs
Seasoning & Others- 1 tsp salt (approx. 1/3 Tbsp using a rice spoon)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- Water for the Dolsot (stone pot)
- 1 tsp salt (approx. 1/3 Tbsp using a rice spoon)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
- Water for the Dolsot (stone pot)
Cooking Instructions
Step 1
Begin by pouring some water into the dolsot (stone pot) where you’ll be making the steamed eggs. This helps the pot heat evenly and prevents the eggs from burning.
Step 2
Fill the water up to the line marked on the inside bottom of the dolsot. Avoid overfilling, as too much water can make the steamed egg texture too watery.
Step 3
Crack 5 fresh eggs into a clean bowl. Be careful to avoid getting any shell fragments into the mixture.
Step 4
Add 1 teaspoon of salt to the eggs for seasoning. This is roughly equivalent to 1/3 tablespoon if measured with a rice spoon. You can adjust the amount slightly to your taste.
Step 5
For a nutty aroma, add 1 tablespoon of toasted sesame seeds. If you’re not a fan of sesame seeds, feel free to omit them.
Step 6
Drizzle in 1 tablespoon of sesame oil for a fragrant finish. Sesame oil enhances the overall flavor profile of the steamed eggs.
Step 7
Gently whisk the eggs, salt, sesame seeds, and sesame oil together until well combined. Use a whisk or chopsticks to blend the yolks and whites evenly. Avoid over-whisking, which can create too much foam and affect the texture; aim for a smooth, consistent mixture.
Step 8
Place the dolsot with the egg mixture over medium heat. It’s best to start with medium heat to allow the pot to warm up gradually.
Step 9
Once the water in the dolsot begins to boil and steam rises, it’s ready for the egg mixture. Maintaining this boiling temperature is key.
Step 10
Carefully pour the prepared egg mixture into the boiling water in the dolsot. Be cautious of the hot steam and pour slowly.
Step 11
As you pour the egg mixture, immediately begin stirring continuously with a spoon or spatula. Scrape the bottom of the pot to prevent sticking and to ensure the eggs cook into soft curds.
Step 12
Continue stirring, and you’ll notice the egg mixture gradually thickening and forming soft curds. Keep stirring and observe the cooking process.
Step 13
Once the eggs have reached a curdled, semi-set consistency, reduce the heat to low. This low heat will allow them to cook through gently without burning.
Step 14
Cover the dolsot with its lid. Let it cook until the lid begins to lift or ‘dance’ from the steam. This is when the steamed egg will puff up impressively.
Step 15
When you see the lid visibly lifting due to the steam, your ‘explosion steamed egg’ is almost ready! Carefully remove the lid.
Step 16
Wow, look how beautifully it has puffed up like an explosion! The way it rises high enough to push the lid is what gives it the name ‘Explosion Steamed Egg’. It’s a truly stunning sight!
Step 17
Enjoy it immediately while it’s hot! The soft, tender, and moist texture is incredibly satisfying. It’s perfect as a side dish with rice or as a delightful appetizer.
