Savory and Spicy Ttukbaegi Steamed Egg
A Delicious Ttukbaegi Steamed Egg, Perfect as a Lunchbox Side Dish with a Zesty Kick
Enjoy this delightful steamed egg cooked in a traditional earthenware pot (ttukbaegi). It boasts a rich, savory flavor complemented by a hint of spiciness from a sprinkle of chili powder, making it an irresistible dish.
Main Ingredients- 2 Large Eggs
- A small bunch of Scallions, finely chopped
Seasonings & Liquid Base- 100ml Anchovy-Kelp Broth or Rice Water
- 150ml Milk (for extra creaminess)
- 1/2 Tbsp Soy Sauce for Seasoning (Guk-ganjang)
- 1/2 Tbsp Sesame Seeds (for garnish)
- 1/2 Tbsp Red Pepper Flakes (Gochugaru, adjust to taste)
- 100ml Anchovy-Kelp Broth or Rice Water
- 150ml Milk (for extra creaminess)
- 1/2 Tbsp Soy Sauce for Seasoning (Guk-ganjang)
- 1/2 Tbsp Sesame Seeds (for garnish)
- 1/2 Tbsp Red Pepper Flakes (Gochugaru, adjust to taste)
Cooking Instructions
Step 1
First, gather all the ingredients for this recipe. Crack the eggs into a clean bowl and finely chop the scallions. If you have anchovy-kelp broth or rice water ready, it will make the cooking process smoother.
Step 2
Pour the prepared broth (or rice water), 100ml, into a ttukbaegi (earthenware pot). Place it over very low heat and warm it gently. Avoid high heat as the liquid can evaporate quickly; maintaining low heat is key.
Step 3
While the broth is warming, add the chopped scallions to the bowl with the 2 eggs. Now, pour in 150ml of milk for added creaminess and 1/2 Tbsp of soy sauce for a savory depth of flavor. Mix these ingredients together.
Step 4
Whisk the egg mixture thoroughly with a whisk or chopsticks until smooth and there are no lumps. Ensure the milk and soy sauce are well incorporated. For an even smoother texture, you can strain the mixture through a sieve.
Step 5
Once the broth in the ttukbaegi, heated over low flame, begins to simmer gently, carefully pour in the whisked egg mixture. Using chopsticks, stir the mixture gently to prevent it from sticking to the bottom. Continue stirring until the egg begins to set and form soft curds. As soon as the egg mixture starts to thicken and form clusters, stop stirring and immediately turn off the heat. Cover the ttukbaegi with its lid. The residual heat from the pot will continue to cook the egg gently, ensuring it remains moist. Once the simmering sound subsides, open the lid, sprinkle the sesame seeds and red pepper flakes evenly over the top for garnish. Replace the lid and let it steam for another 1-2 minutes. Your delicious ttukbaegi steamed egg is now ready!
Step 6
Enjoying this warm, fragrant steamed egg straight from the ttukbaegi will bring back comforting, nostalgic flavors, much like those from childhood. The wonderfully smooth, pudding-like texture combined with the subtle spicy kick is truly delightful. Enjoy your meal!
