Korean Steamed Egg | One-pot 15 minutes recipe

Ingredients

• 5 large eggs
• 3/4 cup chicken stock ((You can use vegetable stock, dashi stock, or water instead))
• 1/2 tsp salt
• 1/2 tsp sugar
• 1/4 tsp shrimp paste ((*See note 1))
• 1/4 tsp sesame oil ((Ideally use sesame oil, can be substituted with vegetable oil if you're allergic to sesame.))
• 1/3 cup mozzarella cheese - shredded
• green onions
• fresh peppers ((For garnish. Can be skipped if you don't like spicy food.))
• cilantros ((For garnish, optional))

Instructions

1. 1

   Wash and chop some green onions and fresh peppers, put them in a small bowl.

2. 2

   Crack 5 large eggs to a bowl, add salt, sugar, and shrimp paste to the eggs. Beat the eggs with a whisk until the yolk and white are combined.

3. 3

   Add chicken stock or water to the egg mixture. Stir until well combined.

4. 4

   Brush sesame oil to a Korean stone bowl. Heat the stone bowl over medium heat until it about to smoke.

5. 5

   Pour the egg mixture into the stone bowl, use a spoon to scrap the stone bowl from the side to the center, so that you scrap up the curds.

6. 6

   About 7 minutes later, the egg mixture is 75% solid 25% liquid. Quickly add shredded mozzarella cheese, chopped green onions and fresh peppers on the top of the eggs.

7. 7

   Cover the stone bowl with a dome shaped bowl. Reduce the heat to medium low.

8. 8

   3 minutes later, when you are able to see and hear steam escaping from the gap, turn off the heat and uncover the stone bowl.

9. 9

   Serve hot with steamed rice.