Poktan Gyeranjjim / “bomb” Steamed Egg

Step 1

Crack the eggs into a large bowl. Add the soy sauce, salt, and sesame oil.

Step 2

Whisk until homogenous. Strain the eggs through a fine-mesh sieve. This allows the eggs to get a creamy and tender final result.

Step 3

Into the ddukbaeggi, add the water. Heat on high heat.

Step 4

Once the water starts to boil, add the carrots and scallions in.

Step 5

Cook for 1 minute. Then, slowly drizzle in the egg mixture in a circular motion.

Step 6

Stir the mixture constantly using a wooden spoon. Make sure the egg doesn’t stick to the bottom and burn.

Step 7

Once the egg mixture is about 70% cooked through, add cheese and garnish (carrot and scallion mixture) on top.

Step 8

Cover the ddukbaeggi with a bowl. Make sure it completely covers the ddukbaeggi so that the steam can be trapped inside for the egg to rise to the top.

Step 9

Drop the heat to the lowest setting. Cook the egg for another 5 minutes or until you hear “hissing sounds” from the steam coming out of the bowl.

Step 10

Gently open the lid with oven mitts. Drizzle a little sesame oil and enjoy!