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KoreanNon-veg

Steamed Egg

Steamed Egg — a classic korean dish made simple at home.

20 min2 servesmedium

Steamed Egg is a classic protein-forward Korean recipe built around a handful of pantry staples. It serves 2 and comes together in roughly 20 minutes from prep to plate. It sits in the comfortable middle ground: nothing intimidating, but it rewards a little patience during the roughly 20 minutes of active cooking. The method leans on gentle steaming, which is what gives the finished dish its signature texture and depth.

The headline ingredients here are garlic, sesame oil and gochujang. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them.

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Nutrition · per serving

572

kcal

16g

Protein

33g

Carbs

23g

Fat

egg

Ingredients

  • garlic250 g
  • sesame oil2
  • gochujang1 medium
  • sesame seed1 tsp
  • rice150 g
  • soy sauce2 tbsp
  • spring onion150 g
  • saltstaple
  • pepperstaple

Method

  1. 1
    Step 1 ~4 min

    Prep all ingredients for steamed egg and measure them out.

  2. 2
    Step 2 ~4 min

    Heat oil in a pan and sauté aromatics until fragrant.

  3. 3
    Step 3 ~4 min

    Add main ingredients and cook until just done.

  4. 4
    Step 4 ~4 min

    Season with salt, pepper and finish with fresh herbs.

  5. 5
    Step 5 ~4 min

    Plate and serve hot.

Per-step times are approximate and based on the total cook time of 20 minutes.

Pro tips & common mistakes

  • Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.

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Frequently asked questions

How long does Steamed Egg take to cook?
From prep to plate, Steamed Egg takes about 20 minutes and yields 2 servings. About a third of that is hands-on; the rest is the cooking itself.
Is Steamed Egg vegetarian?
No — this version contains non-vegetarian ingredients (garlic, sesame oil, gochujang). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
What are the key ingredients in Steamed Egg?
The headline ingredients are garlic, sesame oil, gochujang. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
Can I scale this recipe up or down?
Yes. The ingredient quantities scale linearly: halve for 1 serving or double for 4. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
How should I store the leftovers?
Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
Can I freeze Steamed Egg?
Yes. Cool fully, portion into freezer-safe containers and freeze for up to 1 month. Defrost overnight in the fridge and reheat gently; you may need a splash of water or stock to bring the sauce back to its original consistency.
What should I serve with Steamed Egg?
Steamed Egg pairs naturally with classic korean sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
What if I do not have one of the main ingredients?
Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.