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Korean Steamed Eggs

If you don't have an earthenware bowl, bring the chicken broth to a low boil and then place into a microwave safe bowl, pour in the egg mixture and microwave (covered) for about 4 to 5 minutes on high heat.
Course: Main or Side Dish
Cuisine: Korean
Author: Hip Foodie Mom


  • 1 ½ cups chicken broth
  • 5 eggs
  • 1/3 cup finely diced green onions + more for garnish if desired
  • 1/3 cup finely diced red bell peppers
  • Pinch of red chili pepper flakes for some heat optional
  • 1 tablespoon milk
  • Pinch of salt
  • Serve with white or brown rice
  • Special equipment: earthenware bowl


  • Using an earthenware bowl, bring the chicken broth to a boil over medium-high heat.
  • In a separate, medium sized bowl, mix together the eggs, green onions, bell peppers, red chili pepper flakes (if using), milk and season with salt. Beat well.
  • When the chicken broth begins to boil, lower the heat to a simmer and pour in the egg mixture, stirring well to combine with the chicken broth. Cover with the lid and let cook for another 4-5 minutes.
  • When ready to serve, garnish with more diced green onions if desired. Serve with white or brown rice.