Korean Steamed Egg
This Korean steamed egg is one of my favorite Korean side dishes. It's fluffy, comforting, and so delicious. I use a Korean stone/clay pot that I purchased from
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Cooking tools:
- Stone pot
- Stove
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 6 large eggs, beaten
- 1 cup chicken stock (sub vegetable stock, anchovy stock, or water)
- 1 tsp baking powder
- 2 tsp sesame oil
- 1 tbsp chopped green onion
- Salt to taste
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