Myeongran (Pollock Roe) Steamed Egg
How to Make Ttukbaegi Myeongran Steamed Egg: Soft and Umami-Rich Pollock Roe Egg Custard
A steaming hot ttukbaegi (earthenware pot) filled with myeongran (pollock roe) and steamed egg is perfect for a hearty meal alongside rice. This recipe uses leftover myeongran from the freezer, mixed with beaten eggs for a delightful steamed egg dish. The salty, savory flavor of the roe, combined with the fluffy, soft texture of the steamed egg, makes it incredibly easy to swallow and wonderfully satisfying, especially during the winter. This is a super simple recipe that will surely become a go-to comfort meal.
Ingredients- 5 eggs
- 2 pieces of myeongran (salted pollack roe)
- A little sesame oil (for coating the pot)
- A little chopped green onion (for garnish)
- A little toasted sesame seeds (for garnish)
- 2 Tbsp Cheongju (rice wine, to remove egg odor)
- 1 pinch of salt (to season the eggs)
Cooking Instructions
Step 1
First, prepare 5 eggs and remove the chalazae (the white, stringy bits) to ensure a smoother texture. In a bowl, combine the eggs with 2 tablespoons of Cheongju to eliminate any eggy smell, and a pinch of salt. Whisk gently with a fork or whisk until slightly frothy. Avoid over-whisking.
Step 2
Lightly coat the inside of the ttukbaegi (earthenware pot) with sesame oil to prevent the steamed egg from sticking. Arrange the 2 pieces of whole myeongran at the bottom of the pot. Pour in about 400ml of water, filling the pot halfway. The roe will release its savory flavor into the water as it cooks. Once the water begins to boil, skim off any foam that rises to the surface for a clearer broth.
Step 3
When the water is boiling, slowly pour the beaten egg mixture into the ttukbaegi. Immediately stir gently with chopsticks as you pour to prevent the eggs from clumping and to ensure even cooking.
Step 4
Once the egg mixture starts to form soft curds, reduce the heat to low. At this stage, you’ll notice the egg beginning to gently envelop the myeongran. Cooking on low heat is crucial for a tender, custardy texture throughout.
Step 5
Now, cover the ttukbaegi to help steam the egg and prevent it from drying out. You can use a deep bowl or a similar-sized lid to cover the pot. Let it steam on low heat for about 3 more minutes. After turning off the heat, let it rest for about 15 seconds. This residual heat will ensure the steamed egg is perfectly moist and tender.
Step 6
Finally, finely chop the remaining myeongran and sprinkle it over the steamed egg as a garnish, along with the chopped green onions. A sprinkle of toasted sesame seeds will add a final touch of flavor and visual appeal. Serve directly from the ttukbaegi while it’s hot for the best experience!
