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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Prepare dashi stock by soaking 1 piece of dashima (dried kelp) and 2 pieces of dried shiitake mushrooms in 180ml (3/4 cup) of cold water for 3 to 4 hours ahead of time until infused.
Watch out
Do not boil the dashima stock initially, cold soaking extracts clean umami flavor without bitterness.
Crack 5 eggs into a bowl to get 240ml (1 cup) of eggs. Pour the 180ml (3/4 cup) prepared dashi stock into the beaten eggs.
Watch out
Ensure egg shells do not fall into the bowl when cracking.
Add 1 pinch of salt and 0.5 tsp of hondashi powder to the egg mixture. Whisk well with a wire whisk until thoroughly combined.
Watch out
Whisk thoroughly so salt and flavoring powder dissolve completely.
Pour the seasoned egg liquid into an earthenware pot (ddukbaegi), filling it about 80% full.
Watch out
Do not overfill the earthenware pot or the egg will overflow when expanding.
Place the ddukbaegi on high heat. Stir and scrape the bottom and inner sides of the pot continuously with a spoon for about 2 minutes as the eggs start forming curdles.
local_fire_departmentHigh heat, about 2 minutesWatch out
Scrape the bottom constantly to prevent the bottom layer of egg from burning.
When the egg is 80% curdled, turn heat down to low. Cover tightly with an inverted ceramic bowl as a dome lid. Cook on low heat for 1 minute, then turn off heat completely and let it steam trapped for 2 minutes until fully puffed up.
local_fire_departmentLow heat for 1 minute, then off heat for 2 minutesWatch out
Make sure to turn off heat after 1 minute, otherwise the bottom of the egg will burn despite the dome lid.
Finely chop 1 stalk of scallion (green and white parts) into small pieces on a cutting board.
Watch out
Keep fingertips curled inward while chopping scallions to prevent knife slips.
Safety Warning: The earthenware pot and the dome bowl lid are extremely hot. Always use a wet cold kitchen towel or oven mitts to lift off the bowl lid to prevent burns.
Carefully remove the bowl lid. Sprinkle 0.5 stalk chopped scallions and 0.5 tsp toasted sesame seeds over the dome of the hot steamed egg.
Watch out
Garnish quickly while the egg is bubbling hot so the scallion aroma is released.
For Version 2 (bowl method): Crack 5 eggs into a mixing bowl to make 240ml (1 cup) of beaten eggs.
Watch out
Check for shell fragments before mixing.
Pour 240ml (1 cup) of water into the 240ml beaten eggs for a 1:1 ratio. Whisk together with a whisk until smooth.
Watch out
Whisk thoroughly so the water and eggs integrate completely.
Pour the mixture into a heatproof ceramic bowl. Add 1 pinch of salt, 0.5 tsp fish sauce, and 0.5 tsp Korean salted shrimp paste. Mix well and scoop out all top air bubbles with a spoon.
Watch out
Removing all surface foam is essential for achieving a silky, smooth texture without holes.
Cover the ceramic bowl tightly with plastic cling wrap to keep moisture from dripping into the egg during steaming.
Watch out
Wrap securely around the edges so steam water droplets do not dilute the egg mixture.
Pour 1000ml of water into a large pot, cover with lid, and bring to a rolling boil over high heat.
local_fire_departmentHigh heat until boilingWatch out
Boil enough water so the water bath reaches halfway up the side of the ceramic bowl.
Safety Warning: The pot of water is boiling hot. Wear heat-resistant oven gloves or use wide tongs when placing or removing the ceramic bowl inside the boiling pot to prevent steam burns.
Reduce heat to medium so water is gently simmering. Lower the wrapped ceramic bowl into the hot water bath, close pot lid, and steam for 5 to 6 minutes.
local_fire_departmentMedium heat, 5 to 6 minutesWatch out
Keep heat at medium so the water simmers gently without boiling over into the bowl.
Open pot lid and check doneness with a spoon or spatula. If center is still watery, cover lid and steam for 2 to 3 more minutes until fully set and bouncy.
local_fire_departmentMedium heat, 2 to 3 minutesWatch out
Use a utensil to test egg firmness instead of bare fingers to prevent burns.
Carefully remove the hot bowl from pot using a spatula. Remove plastic cling wrap and sprinkle remaining 0.5 stalk chopped scallion and 0.5 tsp toasted sesame seeds on top before serving.
Watch out
Hot steam will escape when peeling off plastic wrap
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