50년된 아버지의 유산.푸딩처럼 부드러운 달걀찜의 황금비법 4가지 #달걀찜 #계란찜

Hello, everyone!

Today, I’m sharing a very special recipe that feels like the only culinary legacy my father left me.

I learned this Korean steamed egg recipe from him when I was young, and I have continued making it for more than 50 years. It is filled with the care, warmth, and love I remember from my father.

The texture is incredibly soft, smooth, and delicate—almost like pudding. With just a few important tips, you can make Korean steamed eggs that gently melt in your mouth without becoming tough or full of air bubbles.

I hope this comforting dish brings warmth and happiness to your table.

Silky Korean Steamed Eggs

Ingredients

6 eggs
About 600 ml kombu stock, approximately 1.2–1.5 times the volume of the eggs
A small amount of ginger juice
3 tablespoons salted shrimp brine
2 tablespoons cooking sake or rice wine
A small amount of salt
A pinch of white pepper
Chopped green onion, for garnish
Minari leaves or parsley, for garnish
Thinly sliced red chili pepper, for garnish

Instructions

1. *Mix the eggs*
Crack 6 eggs into a bowl. Gently mix them with chopsticks, breaking up the thick strands of egg white. Do not whisk too vigorously.

2. *Prepare the kombu stock*
Prepare kombu stock and allow it to cool completely. Use approximately 1.2–1.5 times the volume of the eggs, about 600 ml.

3. *Season the egg mixture*
Add a small amount of ginger juice, 3 tablespoons of salted shrimp brine, 2 tablespoons of cooking sake, a pinch of white pepper, and a little salt.

4. *Strain the mixture*
Slowly pour the egg mixture through a fine-mesh sieve to remove any thick strands or lumps. Stir gently to avoid creating bubbles.

5. *Prepare for steaming*
Divide the egg mixture among rice bowls or heatproof serving bowls. Cover the bowls with a damp cotton cloth, then place the steamer lid on top.

6. *Steam gently*
Bring the water in the steamer to a full boil. Place the bowls inside, reduce the heat to medium, and steam for about 15 minutes. Turn off the heat and let the eggs rest in the steamer for another 5 minutes.

7. *Add the garnish*
Garnish with chopped green onion, minari leaves, and thinly sliced red chili pepper.

Four Secrets for Silky Steamed Eggs

1. Use cooled kombu stock instead of plain water.
2. Strain the egg mixture for an extra-smooth texture.
3. Avoid creating foam or air bubbles.
4. Steam gently and finish with a short resting time.

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