Steamed egg with Korean kimchi
By OdaBeer
Ingredients: bean paste,chicken essence,salt,leek,meat,eggs,spiced powder
Recipe Recommendations
- eggs of 2
- meat 50 grams
- bean paste 1/2 tablespoon
- leek 3 pieces
- salt a little
- chicken essence 1/2 teaspoon
- spiced powder a little
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steamed egg with Korean kimchi
1
Pour a little oil into the pan, heat until warm, add the meat filling and stir fry, add the five-spice powder and bean paste, stir well, and serve for later use.
2
Chop the kimchi, wash the leeks and cut them into small pieces.
3
Beat the eggs evenly and sieve to remove impurities.
4
Put the egg liquid, stock, kimchi, and stir-fried meat sauce into a container, add a little salt and chicken essence, and stir well.
5
Cover with plastic wrap, place in a steamer with boiling water, and steam over medium to medium heat.
6
Add the leeks and steam for 1 minute.Steamed egg with Korean kimchi Make Tips
When steaming eggs, the ratio of eggs to water is generally 1:2.5 or 1:3. The egg custard is smoother and tender with more water, and the steaming time should be judged based on the depth of the container. For example, a container with a depth of 4 cm should be steamed for about 10-12 minutes.