Korean Steamed Egg Custards

Steamed Egg CustardsThese savoury Korean steamed egg custards are so easy to throw together and a fantastic addition to an authentic Korean dinner. Korean meals often consist of a number of different dishes. Rice and kimchi are always served along with some type of soup. So if you ever plan on pulling out all the stops for a Korean dinner these can be easily whisked together in advance and steamed just before serving.

Of course, they’re also really good as a snack or for a light lunch. Keep these Korean steamed egg custards vegetarian by swapping the chicken stock for vegetable and swapping the fish sauce for soy sauce.

Korean Steamed Egg Custards


  • 4 eggs
  • 1 tbsp fish sauce
  • 300 ml chicken stock
  • 1 pinch of sea salt flakes
  • To Garnish:
  • 1 spring onion, finely sliced.
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame sees


  1. Whisk the eggs together so that are combined but not aerated.
  2. Then whisk in the fish sauce.
  3. Whisk in the cooled chicken stock and salt.
  4. Fill 4 ramekins 3 quarters of the way up with the egg mixture. Transfer the ramekins gently to a steamer, place the steamer over a pot of boiling water, clamp the lid on the steamer and allow to steam for 10 minutes.
  5. Then serve in the ramekins and scatter over the spring onion and sesame seeds and pour over a few drops of the sesame oil.
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