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Korean Style Egg Pot

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4 Average Rating

This Korean-style egg pot (Ttukbaegi Gyeranjjim) is a staple on Korean BBQ menus, but it’s surprisingly simple to recreate in your own kitchen. Cooked in one pot, it’s perfect for an easy midweek dinner or a dish that quietly impresses when you’re feeding family and friends. Light, airy and delicately seasoned, the eggs set into a soft, jiggly soufflé-like texture that’s savoury and irresistibly spoonable.

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Published

Ingredients

  • 6 eggs
  • 1 tsp dashi powder
  • 1 tsp fish sauce
  • 1 tsp mirin
  • 1 tbsp spring onions - sliced
  • 1 tsp neutral oil
  • 190ml water
To Serve
  • 1 tsp sesame oil
  • 2 tbsp spring onions - sliced
  • 1 tbsp crispy chilli oil
  • Salt
  • Pepper

Method

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  1. Add the eggs, dashi powder, fish sauce, mirin and spring onions to a bowl and whisk to combine.
  2. Brush a heat-proof pot with 1 tsp of neutral oil. If you can get your hands on a Korean ttukbaegi clay pot, these work a treat.
  3. Now add the water to the pot and bring to a gentle boil. Pour in the egg mixture and stir slowly over medium–low heat. Keep on stirring until it starts to thicken into a creamy scrambled texture.
  4. Cover with a domed lid and cook on a low heat for seven minutes - the eggs will be set and have a jiggly soufflé-like texture.
  5. Turn off the heat and drizzle over the sesame oil and spring onions.
  6. To finish, add crispy chilli oil to taste.

Video

Notes

  • You will need a gas stove if you are using a ttukbaegi clay pot.

Nutrition Per Serve

  • 280g Serving size
  • 1395kJ 333kcal Energy
  • 20g Protein
  • 27g Total fat
  • 5g Saturated fat
  • 3g Carbs (total)
  • 2g Carbs (sugar)
  • 930mg Sodium
  • 0.3g Fibre
  • 12.3µg Vitamin D

Reviews

Overall Rating

Average Rating: 4

6 reviews

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