This soft, savory egg dish is the perfect antidote to spicy Korean meals like kimchi stew or spicy chicken feet. Fluffy and warm, it calms the palate and serves as a comfort food. Made in a traditional stone pot, this version is commonly served in restaurants and now at home too.
Try this recipe by Cookim. Cookim (Kim Jeong-ho) is a Korean food content creator on Instagram, TikTok and YouTube. Check out Cookim’s videos on his YouTube channel.
- 1 stone pot (or a thick-bottomed pot as a substitute)
- 6 eggs
- 1/2 cup water
- 1 teaspoon fermented anchovy sauce
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons chopped green onion
- A small amount sesame oil
- A small amount sesame seeds
- In a bowl, combine 6 eggs, 1 teaspoon fermented anchovy sauce, 1 teaspoon salt and 1 tablespoon sugar. Mix well.
- Pour 1/2 cup water into the stone pot and bring it to a boil over high heat.
- Once the water boils, pour in the egg mixture and add 2 tablespoons of chopped green onion.
- Reduce to low heat and stir gently along the sides of the pot.
- After 2 to 3 minutes of stirring, when the eggs begin to set, cover with a lid.
- Steam over very low heat for 3 more minutes.
- Finish with a drizzle of sesame oil and a sprinkle of sesame seeds.
If you’re not using a stone pot or thick-bottomed pot, the eggs are more likely to stick.
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