Korean Bapsang Steamed Eggs Video
The recipe creator's steamed-egg video linked from the source page; official embed only.
Official cooking video · Korean Bapsang · YOUTUBEGyeranjjim: Gentle Korean Steamed Eggs in a Pot (2 Servings)
Make a mild Korean steamed-egg side dish with eggs, water and scallion, using a heatproof bowl in a lidded pot.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands and scallion, then chop it. Prepare a lidded pot and a bowl rated for hot-water steaming.
- 02
Beat 4 eggs until smooth; strain through a sieve for an extra-smooth texture if desired.
- 03
Mix in 240 mL water and 3/4 tsp salt. Optionally grease the bowl lightly with some sesame oil; reserve the rest for serving.
- 04
Bring water in the pot to a boil, enough to reach halfway up the bowl. Place the bowl carefully, cover and steam gently for about 8 minutes over medium-low heat, without letting water enter.
- 05
Avoid hot steam; open, gently stir once and add scallion. Cover and steam 4–7 minutes longer until no uncooked egg remains in the center. Where possible, verify an internal temperature of at least 71°C (160°F).
- 06
Turn off the heat, remove the bowl with oven mitts, drizzle on optional sesame oil and serve warm.
Helpful source links
Before you cook
Allergens: egg and sesame if optional oil is used. Wash after handling raw egg; cook fully, ideally to 71°C (160°F). Avoid burns from steam and hot cookware. Refrigerate leftovers within two hours, then reheat thoroughly and use within 3–4 days.
Allergens: 달걀 (egg, 卵), 참깨 (optional sesame oil, ごま)
Image & source credits
These illustrations stand in for food photos.
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