Steamed Egg and Seasoned Eggplant: Nostalgic Korean Home Cooking
Two Beloved Dishes Traditionally Steamed and Eaten with Rice
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.
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)
- 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 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 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 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 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 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 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 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 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.