Steamed Egg and Seasoned Eggplant: Nostalgic Korean Home Cooking

Two Beloved Dishes Traditionally Steamed and Eaten with Rice

Steamed Egg and Seasoned Eggplant: Nostalgic Korean Home Cooking

Experience the comforting flavors of childhood with these two nostalgic Korean dishes! This recipe features a fluffy steamed egg dish and a vibrant, seasoned eggplant, both perfect companions to a warm bowl of rice. Simple to make and utterly delicious, they’re ideal for a cozy home-cooked meal.

Recipe Info

  • Category : Main dish
  • Ingredient Category : Eggs / Dairy
  • Occasion : Everyday
  • Cooking : Steamed
  • Difficulty : Anyone

Steamed Egg Ingredients

  • 2 large eggs
  • 100ml water
  • 1/2 green onion, finely chopped
  • Pinch of salt
  • A sprinkle of toasted sesame seeds (for garnish)

Seasoned Eggplant Ingredients

  • 2 medium eggplants
  • 2 Tbsp anchovy sauce (myeolchi aekjeot)
  • 1 Tbsp minced garlic
  • Chives (or green onion), chopped
  • Sesame oil (a drizzle)
  • A sprinkle of toasted sesame seeds (for garnish)

Cooking Instructions

Step 1

In a mixing bowl, crack 2 large eggs. Add a pinch of salt to the eggs.

Step 1

Step 2

Using a whisk, gently beat the eggs until the yolks and whites are well combined. Avoid over-whisking; a smooth, uniform mixture is what we’re aiming for.

Step 2

Step 3

Add the finely chopped green onion to the beaten egg mixture. Stir gently. The fresh green onion will add a subtle sweetness and aroma to the steamed egg.

Step 3

Step 4

Prepare your steamer: Fill a pot with water and place a steamer rack inside. Arrange the bowl for the steamed egg and the prepared eggplant on the steamer rack. Cover the pot and steam over medium-low heat for about 15-20 minutes, or until the egg is set and jiggly, and the eggplant is tender.

Step 4

Step 5

Once the steamed egg is cooked, sprinkle a generous amount of toasted sesame seeds over the top for a nutty flavor and appealing finish.

Step 5

Step 6

While the steamed egg rests, take the steamed eggplant. Let it cool slightly, then place it on top of a warm bowl of rice. Gently tear the eggplant into bite-sized strips with your hands. The flavors will meld beautifully with the rice.

Step 6

Step 7

To the torn eggplant, add the chopped chives (or green onion), 1 Tbsp of minced garlic, and 2 Tbsp of anchovy sauce for a savory depth. Drizzle with a bit of sesame oil.

Step 7

Step 8

Finish by sprinkling toasted sesame seeds over the eggplant mixture. Gently toss everything together to coat the eggplant evenly with the seasonings. This creates a delightful balance of savory, slightly sweet, and aromatic flavors.

Step 8

Step 9

And there you have it! A plate of soft, comforting steamed egg and a flavorful, tangy seasoned eggplant. These two dishes are a taste of Korean home cooking history, perfect for enjoying with a hearty bowl of rice.

Step 9



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