Step 1

First, prepare all the ingredients needed for the recipe. Finely chop the green onions.

Step 2

Get your ttukbaegi (earthenware pot) ready. Crack the 3 eggs into it. Whisk the eggs thoroughly with a whisk or chopsticks until they are completely broken down and have a smooth consistency.

Step 3

Once the eggs are well whisked, add 1/3 to 1/2 Tbsp of sugar and 1/3 to 1/2 Tbsp of salt. Pour in 100ml of water (about half a standard Korean paper cup) and stir vigorously again until all ingredients are uniformly combined. Here’s a tip: It’s better to add the salt gradually while tasting, rather than all at once, as adding too much can make it overly salty.

Step 4

Place the ttukbaegi with the seasoned egg mixture over medium heat on the gas stove. Using chopsticks, continuously stir the egg mixture gently as it begins to cook and form small curds. This step helps create the wonderfully soft, fluffy texture of the steamed egg.

Step 5

As the egg mixture starts to form curds, add the finely chopped green onions or scallions. Then, reduce the heat to low.

Step 6

After adding the greens, cover the ttukbaegi with its lid and let it cook on low heat for another 4 to 5 minutes. Steaming it gently like this will allow the egg dish to puff up beautifully and become even softer and more cloud-like.

Step 7

Sprinkle a generous pinch of sesame seeds over the gloriously puffed-up ‘bomb’ steamed egg in the ttukbaegi. Finally, add a light drizzle of nutty sesame oil to enhance the flavor and aroma.

Step 8

And there you have it! Your very own Ttukbaegi Bomb Steamed Egg, just as delicious as the one you enjoy at restaurants. Savor this wonderfully warm and fluffy steamed egg right away!

Step 9