Cooking the Korean steamed egg requires good attention and patience to make sure it’s not overcooked or burned. A light and fluffy custard or silken tofu texture is what you're after.
- 4 eggs, beaten (approximately 200 ml)
- 200 ml cold water
- ⅓ tsp salt
- 2 tsp saeujeot (see Note) (Korean salted shrimp) or 2 tsp fish sauce
- 1 tbsp mirin (see Note)
- 1 green onion (shallot), finely sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place eggs and water in a duk baggi (Korean claypot, about 13 cm in diameter) or a deep ceramic bowl and mix thoroughly with a whisk to combine. Mix in all the other ingredients into the egg mixture.
Place a sheet of paper towel into a large saucepan, then place the claypot or bowl into the saucepan (the paper towel gives the clay pot a soft surface). Fill the saucepan carefully with water so that the water level reaches about halfway up the clay pot. Place a lid on the saucepan and bring to a boil.
Reduce the heat to medium or medium-low and simmer gently so that the egg in the claypot cooks slowly. Simmer for 15 minutes, or until the egg sets. Remove from the heat, carefully remove the duk baggi from the saucepan and serve.
• Salted shrimp and duk baggi are available from Korean food stores. Mirin is available from Korean and Japanese food stores and selected delicatessens.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury.