Steamed Egg Casserole in Earthenware Pot
How to Make Perfect Steamed Egg in an Earthenware Pot #KoreanSteamedEgg
This steamed egg casserole, served in a traditional earthenware pot (ttukbaegi), is a perfect side dish that pairs wonderfully with rice. Its incredibly soft and delicate texture, coupled with a savory and rich flavor, makes it a favorite in Korean households. We’ll guide you through creating this comforting dish with added vegetables for extra texture and taste. It’s a versatile and delicious addition to any meal.
Main Ingredients
- 4 large fresh eggs
- 1 small piece of carrot, finely minced (approx. 20g)
- 1 small piece of king oyster mushroom, finely minced (approx. 20g)
- 1 green chili pepper, finely chopped (optional, for a hint of spice)
Seasoning
- 1/2 Tbsp sugar (adjust to taste)
- 1/2 Tbsp shrimp paste brine (for umami)
- 1/2 Tbsp anchovy sauce (for deeper flavor)
- 1/2 cup water (approx. 100ml, using a standard paper cup)
- 1/2 Tbsp sugar (adjust to taste)
- 1/2 Tbsp shrimp paste brine (for umami)
- 1/2 Tbsp anchovy sauce (for deeper flavor)
- 1/2 cup water (approx. 100ml, using a standard paper cup)
Cooking Instructions
Step 1
First, prepare the vegetables that will add color and texture to your steamed egg. Mince the carrot and king oyster mushroom very finely. If using green chili peppers, remove the seeds and chop them finely. Finely mincing the vegetables ensures a smooth texture in the final dish.
Step 2
Crack the 4 eggs into a bowl. It’s important to remove the chalazae (the stringy white bits) from the eggs using a chopstick or fork; this will result in a smoother custard. Gently whisk the eggs until well combined, being careful not to create too much foam.
Step 3
Add the finely minced carrot and king oyster mushroom to the whisked eggs. Now, add all the seasoning ingredients: 1/2 Tbsp sugar, 1/2 Tbsp shrimp paste brine, 1/2 Tbsp anchovy sauce, and 1/2 cup of water. Mix everything thoroughly until well combined and there are no lumps. The shrimp paste and anchovy sauce will contribute a delightful depth of flavor.
Step 4
Prepare the earthenware pot (ttukbaegi) that you will use to cook the steamed egg. Lightly coat the inside bottom and sides of the pot with cooking oil. This step is crucial to prevent the steamed egg from sticking, allowing for easy removal later.
Step 5
Carefully pour the prepared egg mixture into the oiled earthenware pot. Ensure the pot isn’t overly hot before adding the egg mixture.
Step 6
Place the pot on the stove over medium heat and bring it to a gentle simmer. Once simmering, reduce the heat to low. This is a critical step: continuously stir the egg mixture gently with a wooden spoon or chopsticks, scraping the bottom and sides of the pot. This constant stirring helps the egg proteins coagulate gradually, creating a wonderfully soft and silky texture.
Step 7
When the egg mixture starts to set and appears almost cooked, turn off the heat. Instead of removing the pot, place a small, deep bowl upside down over the top of the pot. This traps the residual heat, allowing the steamed egg to finish cooking gently and evenly, ensuring the top is also perfectly cooked.
Step 8
Even after turning off the heat, the residual heat within the earthenware pot will continue to cook the egg. You might hear a gentle sizzling sound from inside the pot, which indicates it’s cooking perfectly. Let it rest and cook through.
Step 9
Once the steamed egg is nearly done, carefully remove the bowl covering. Garnish the top with the prepared chopped green chili peppers for a touch of color and optional spice. Finish with a sprinkle of toasted sesame seeds for added aroma and visual appeal. Serve immediately while warm!
