This popular steamed egg dish can be made at home. The eggs are incredibly fluffy and light!

  • 1 cup chicken stock
  • 3 large eggs
  • 3/4 tsp fish sauce Red Boat brand recommended
  • 1 scallion thinly sliced

  1. Place stone bowl onto stove and bring to medium high heat.
  2. Once bowl is heated, add in the chicken stock and bring to a simmer. You want it to be bubbling, but maintain it as a gentle boil.
  3. While waiting for the stock to simmer, add eggs and fish sauce to a small bowl and whisk. You want to beat and make the mixture as smooth as possible.
  4. Working quickly, pour eggs into the simmering stock. Use a whisk to stir a few times so that the stock mixes with the eggs. When the two are evenly blended, reduce heat to low-medium and cover with lid. Let eggs steam for about 5 minutes or until eggs are cooked.
  5. Garnish with scallions. Serve immediately.
  • Slightly adapted from Asian at Home.
  • This dish uses a stone bowl called Ttukbaegi. You can easily find this at Korean grocery stores like H Mart and Zion Market in various sizes. I purchased mine at Zion Market. I also found a similar one on Amazon,* but if you buy this one keep in mind it has no lid so you will have to find another lid to use. Or you can buy one of the bigger sizes which has a lid.
  • For this recipe, I used one of the smaller sized bowls available, which can hold approximately 18 oz of liquid and is about 5 inches wide. You can always use a bigger bowl, but your egg will not rise as high.
  • The eggs will initially be very puffy and then will sink down once it is removed from the stove. This is completely normal.
  • For the fish sauce, I highly recommend Red Boat brand.* I've tried many different fish sauce brands and many of them are overly salty and missing the briny flavors that makes fish sauce so unique.
  • I used chicken stock that has already been salted. If you are using unsalted or low sodium stock, you may want to add salt to the eggs when you are whisking them.
  • It is important to let the stock heat up separately before adding the whisked eggs. The egg needs to be added in last, otherwise the edges of the eggs touching the stone pot will overcook before the center of the egg is cooked. 
  • I own this Korean spoons and chopsticks set* which I often use when serving Korean food. The spoon in the photo is from this set.
  • *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Original recipes from kirbiecravings.com

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