Description
A fluffy and savory Korean egg souffle recipe made with eggs, scallions, sesame oil, and anchovy broth, perfect for a quick and comforting meal.
Ingredients
4 large eggs
1 cup anchovy or kelp broth (or water with salt)
½ teaspoon fish sauce (optional)
½ teaspoon sesame oil
2 tablespoons finely chopped scallions
1 teaspoon toasted sesame seeds
Optional: diced carrots, mushrooms, or zucchini
Instructions
Crack the eggs into a bowl and whisk until well combined and frothy.
Add the broth and continue whisking until smooth.
Stir in fish sauce, sesame oil, and a pinch of salt.
Optionally mix in diced vegetables like carrots, mushrooms, or zucchini.
Pour the mixture into a heat-proof bowl or traditional Korean earthenware pot (ttukbaegi).
Place the bowl into a steamer or over simmering water in a pot with a lid.
Cover and steam on medium-low heat for 10 minutes or until the egg is set and puffed.
Garnish with chopped scallions and toasted sesame seeds before serving.
Notes
For a smoother texture, strain the egg mixture before cooking.
You can use water instead of broth, but seasoning will need adjusting.
To microwave, use medium power in short intervals and cover loosely.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Steamed
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 1g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 280mg
Keywords: Korean egg souffle, gyeran jjim, steamed egg recipe, Korean side dish