Serves 3
15 min
Korean Steamed Egg Custard
Recipe GLPR141f3b460f98eb
A delicate and comforting steamed egg custard with a silky texture, infused with sesame oil and topped with aromatic garnishes. This traditional Korean dish is quick to prepare and serves as a satisfying main course or side dish.
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Ingredients
3 large eggs
3/4 cup water
1/2 to 3/4 teaspoon salt, plus more to taste
1 teaspoon toasted sesame oil
1 scallion, thinly sliced (optional)
1/2 teaspoon gochugaru or mild red pepper flake (optional)
1/2 teaspoon sesame seeds (optional)
Directions
Crack the eggs into a bowl and beat them together with the salt until well combined and slightly frothy. In a separate bowl or measuring cup, mix the beaten eggs with 3/4 cup water, stirring gently until the mixture is uniform and no lumps remain.
Carefully pour the egg mixture through a fine-mesh sieve into a steaming vessel or heat-safe bowl. This ensures a smooth, delicate custard texture. Lightly skim off any remaining foam from the surface.
Bring water to a boil in a steamer pot or large pot with a steaming rack. Place the bowl with the egg mixture on the steaming rack, cover loosely with foil or a lid (leaving a small gap for steam to escape), and steam over medium heat for 8-10 minutes, until the custard is set but still slightly jiggly in the center—it will continue to cook slightly after removal from heat.
Carefully remove the steaming bowl from the pot and let it cool for 1-2 minutes. Drizzle the toasted sesame oil over the top of the custard.
Taste the custard and adjust the salt if needed. Top with thinly sliced scallion, red pepper flakes, and sesame seeds if desired. Serve warm and enjoy immediately.
