Spicy Pollack Roe Steamed Eggs
Volcanic Pollack Roe Steamed Eggs Made with Tips from ‘Baek Jong-won’s Alley Restaurant’
Have you ever enjoyed the complimentary steamed eggs served in a ttukbaegi (earthenware pot) at a restaurant? Those perfectly puffed-up eggs, often resembling a bomb or volcano thanks to their dramatic rise above the pot, are known as ‘bomb steamed eggs’ or ‘volcano steamed eggs.’ While I’ve made them at home before, they never quite achieved that impressive, restaurant-style puff. However, after learning a trick from the popular Korean cooking show ‘Baek Jong-won’s Alley Restaurant,’ I finally succeeded on my very first try! This recipe will guide you to create a similarly fluffy and delightful steamed egg dish with the savory kick of pollack roe.
Main Ingredients
- 8 Eggs (about 2 cups)
- 1/2 cup Water (100ml)
- 1.5 Tbsp Pollack Roe
Pollack Roe Seasoning (Optional)
- 1.5 tsp Gochugaru (Korean chili flakes)
- 1 tsp Toasted Sesame Seeds
- 3 cloves Minced Garlic
- 1 tsp Sesame Oil
- 1 Tbsp Chopped Green Onions
- 1.5 tsp Gochugaru (Korean chili flakes)
- 1 tsp Toasted Sesame Seeds
- 3 cloves Minced Garlic
- 1 tsp Sesame Oil
- 1 Tbsp Chopped Green Onions
Cooking Instructions
Step 1
First, prepare your ttukbaegi (earthenware pot) for the steamed eggs. It’s important that the egg mixture fills only about 70-80% of the pot to allow room for it to puff up. I found that filling my pot with water reached about 2 and a half 200ml measuring cups. Adjust the water quantity based on the size of your ttukbaegi.
Step 2
I cracked eggs into a 200ml measuring cup to see how many would fit. Approximately 4 eggs fit. Keep in mind that the number of eggs may vary depending on their size.
Step 3
Now, let’s make the egg mixture. In a bowl, combine 8 eggs (about 2 cups worth) and 1/2 cup (100ml) of water. Instead of salt, we’ll use pollack roe for a savory flavor. If you have pre-seasoned pollack roe, use 1.5 Tbsp. If not, you can easily make your own by mixing 3 pieces of pollack roe (about 200g) with 1.5 tsp gochugaru, 1 tsp toasted sesame seeds, 3 cloves minced garlic, 1 tsp sesame oil, and 1 Tbsp finely chopped green onions. Alternatively, you can use fresh pollack roe directly.
Step 4
Using a whisk, gently mix the eggs and pollack roe mixture until well combined and smooth. Avoid over-whisking; a gentle blend is best.
Step 5
Carefully pour the prepared egg mixture into your ttukbaegi. You might notice it fills a bit higher than expected due to the pollack roe. Remember to only fill it to about 70-80% capacity.
Step 6
Have a spatula ready for cooking. A flat-edged silicone or wooden spatula will be helpful for scraping the bottom and sides of the pot.
Step 7
Now, it’s time to cook over medium heat. Adjust the flame so that the egg mixture doesn’t boil over the pot. The key to achieving the ‘bomb’ effect is to continuously stir the egg mixture with your spatula, scraping the bottom and sides of the ttukbaegi from the beginning.
Step 8
Continue scraping the bottom and walls of the ttukbaegi with the spatula as it cooks. This gentle stirring process helps the eggs cook evenly into soft curds, creating a smooth texture.
Step 9
When the egg mixture has cooked to about 90% and has thickened noticeably, you’ll find it becoming harder to stir. This is the signal to reduce the heat.
Step 10
Turn the heat to the lowest setting and cover the ttukbaegi with a lid that has some height. A domed lid will help the steamed eggs puff up nicely. After covering, wait a short while. You’ll see the steamed eggs begin to softly rise and spread. Once they’ve achieved a nice puff, turn off the heat.
Step 11
Voila! Lift the lid to reveal your beautifully puffed ‘bomb’ pollack roe steamed eggs. The secret to this dramatic presentation lies in filling the ttukbaegi only 70-80% and using a high-domed lid in the final stage of cooking. Enjoy the incredibly soft texture and the delightful savory burst of the pollack roe!
