Soft and Moist Tomato Egg Stir-Fry (Todalbokkeum) Recipe
Easy and Delicious Tomato Egg Stir-Fry (Todalbokkeum) Golden Recipe for Beginners
Instead of blending tomatoes into juice as usual, this recipe gently stir-fries fresh tomatoes to bring out their natural umami. Combined with soft scrambled eggs and seasoned with oyster sauce and soy sauce, a small amount of water is added and simmered until it becomes a delightfully moist and tender Tomato Egg Stir-Fry (Todalbokkeum). Measured with a standard Korean rice spoon (keun-sul), even beginners can easily follow along! (Measurements: Korean rice spoon)
Main Ingredients for Tomato Egg Stir-Fry- 1 Tomato (approx. 155g)
- 2 Eggs
- 25g Green Onion
- 1-2 pinches Salt
- 0.35 Tbsp Soy Sauce (approx. 1/3 Tbsp)
- 0.3 Tbsp Oyster Sauce (approx. 1/3 Tbsp)
- 50ml Water
- 2.5 Tbsp Grapeseed Oil (2 Tbsp for stir-frying + 0.5 Tbsp for finishing)
- A pinch of Sesame Seeds
- A pinch of Parsley Flakes
For Washing Tomatoes- 2 Tbsp Vinegar
- 2 Tbsp Vinegar
Cooking Instructions
Step 1
First, trim the stem from the tomato. Fill a bowl with enough water to cover the tomato, add 2 tablespoons of vinegar, and let it soak for 5-10 minutes to remove any pesticide residue. After soaking, rinse the tomatoes thoroughly under running water while gently rubbing them with your hands. Then, pat them completely dry with a paper towel.
Step 2
Cut the washed tomatoes into 4 wedges, and then chop them into bite-sized pieces (about 2-3 cm).
Step 3
Finely chop the 25g of green onion, including both the white and green parts. The aroma of the onion will add flavor to the dish.
Step 4
In a bowl, crack 2 eggs and add 1-2 pinches of salt. Gently whisk the eggs with a spoon until the egg whites and yolks are combined, being careful not to over-whisk and create too much foam. This will form your egg mixture.
Step 5
Heat a pan over medium-low heat. Add the chopped green onions and 2 tablespoons of grapeseed oil. Stir-fry the green onions until they become fragrant and a savory aroma is released, creating infused green onion oil. This step significantly deepens the dish’s flavor.
Step 6
Once the green onion oil is ready, push the stir-fried green onions to one side of the pan to create space. Pour the whisked egg mixture into the empty space.
Step 7
As the edges of the egg mixture begin to set, gently stir it with chopsticks or a spoon to create soft scrambled eggs. Turn off the heat before the eggs become overcooked, and transfer the scrambled eggs to a separate bowl. This ensures the eggs remain tender.
Step 8
Turn the heat back on under the pan. Add the chopped tomatoes and the remaining 0.5 tablespoon of grapeseed oil. Stir-fry the tomatoes for about 15-20 seconds, just until they begin to soften slightly. You only want to lightly cook the outer layer of the tomatoes.
Step 9
Now, add 0.35 tablespoon of soy sauce, 0.3 tablespoon of oyster sauce, and 50ml of water to the stir-fried tomatoes. Gently mix everything together with a spatula until the sauce and ingredients are well combined.
Step 10
Reduce the heat to medium-low and let the mixture simmer until the sauce has reduced by about half. Keep an eye on it to prevent it from becoming too thick or too salty.
Step 11
When the sauce reaches your desired consistency, return the reserved scrambled eggs to the pan. Gently fold them in with the tomatoes, being careful not to break up the eggs too much. Turn off the heat immediately.
Step 12
Finally, taste the dish and adjust the seasoning if needed by adding a little more soy sauce or salt to your preference. Sprinkle with sesame seeds for a finishing touch. Optionally, add a pinch of parsley flakes for an even more appealing presentation. Enjoy your homemade Tomato Egg Stir-Fry (Todalbokkeum) while it’s warm!