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Korean-style serving of Steamed egg

계란찜 · Steamed egg

Steamed egg

계란찜

What exactly is it?

Eggs diluted with water or stock are cooked into a soft custard. Smooth-set and puffed stone-pot versions differ in texture and appearance. The hot, moist center is eaten by the spoonful after cooling slightly.

Main ingredients

Eggs, water or stock, salt or fermented shrimp, scallion

Ordering and serving

Spoon some onto a side plate because the center can be hotter than it looks. Check shrimp or anchovy seasoning when relevant, and ask whether another bowl is included or charged.

Origins and changes

It sets diluted egg with steam or pot heat. Uses range from household side dishes to stone-pot accompaniments at barbecue restaurants, with anchovy stock or fermented shrimp adding flavor in some recipes.

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Steamed egg

계란찜

Main ingredients
Eggs, water or stock, salt or fermented shrimp, scallion
Flavor and character
Eggs diluted with water or stock are cooked into a soft custard. Smooth-set and puffed stone-pot versions differ in texture and appearance. The hot, moist center is eaten by the spoonful after cooling slightly.
How to eat it
Spoon some onto a side plate because the center can be hotter than it looks. Check shrimp or anchovy seasoning when relevant, and ask whether another bowl is included or charged.
Read about this dish →

Rolled omelet

계란말이

Main ingredients
Eggs, salt, chopped scallion or carrot, oil
Flavor and character
Thin layers of egg are rolled together and sliced thickly. Cross-sections show the layers and chopped vegetables, with seaweed, cheese or ham as variations. Servings range from lunchbox sides to large shared plates.
How to eat it
Taste before adding ketchup because the egg is seasoned. Cheese and ham versions change ingredients and price; distinguish an included side from a separately ordered plate.
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