Korean steamed Egg

April 13, 2021

By Chef Jessica Van Roo, assistant director of Culinary Recreation & Experiential Programs at UC Irvine

Serves 2- 3


  • 1 cup dashi stock
  • 3 eggs
  • 1 teaspoon anchovy fish sauce (substitute more salt if needed)
  • 1 teaspoon mirin (optional)
  • 1/2 teaspoon salt
  • 2 scallions chopped


  • Heat stock in a small pot fitted with a lid.
  • Whisk eggs with fish sauce, mirin, and salt.
  • Once stock is boiling, reduce heat to medium-low and pour in the egg while whisking constantly for about 30- 60 seconds.
  • Put the lid back on the pot and cook for 4- 5 minutes.
  • The egg is done once you see a little steam escaping from the side of the pot.
  • Immediately turn off the heat, remove the lid, and garnish egg with scallions.
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