This Korean steamed egg dish is inexpensive and easy to

make. Mom used to make it almost every week along

with other bahn chan such as spinach (shegumchee namul),

bean sprouts, steamed tofu and of course kimchi. It’s

traditionally made in a dolsot pot. If you don’t have one,

a casserole dish or large ramekins work just as well. 

Ingredients

1. •4 Large eggs
   

2. •3/4 Cups water
   

3. •1 Stalk scallion, chopped
   

4. •2 Tablespoons buchoo, chopped (Korean chives)
   

5. •1/4 Cup carrots, grated
   

6. •1 Red pepper, thinly sliced
   

7. •1 Teaspoon sehwoojuht (Salted shrimp. You can find
   

8. this in the pickled section at an Asian market.)
   

9. •Pepper to taste
   

Directions

Whisk together the eggs and water. Using a sieve, strain the mixture into a ceramic or dol sot pot. Repeat. This will help make the eggs smooth.

Add scallions, buchoo, carrots, red pepper, sehwoojuht, and pepper. Mix lightly until combined.

Cover the pot with plastic wrap. In a steamer, bring water to a boil and set the pot on top of the basket. Close the lid, reduce the heat and cook covered for 10-15 minutes. 

Serve with rice and other bahn chan.

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