Volcano Korean Steamed Egg 

EQUIPMENT

• Small earthenware pot

INGREDIENTS

• 3 large eggs
• 2/3 cup water
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 tbsp chopped green onion and more for garnish
• sesame oil and sesame seeds for garnish

INSTRUCTIONS

1. In a medium bowl, add water, eggs, salt, and sugar and mix well until smooth. Mix in the green onions and set aside.
2. Coat the surface of the pot with sesame oil. Pour in the egg mixture and turn the heat to medium-low. Stir continuously and cook, making sure to scrape the bottom of the pot with a spoon to prevent burning.
3. When the egg mixture is about 80% cooked and curdy, place a dome-shaped bowl on top and reduce the heat to low. Cook for 2 minutes and garnish with sesame oil, green onion, and sesame seeds. Enjoy warm!

NOTES

1. Please feel free to add additional chopped vegetables to the egg mixture. Some popular additions include onion, carrot, bell pepper, and/or zucchini. For extra spice, garnish with some Gochugaru (Korean chili flakes). 
2. You will need a small earthenware pot for this recipe. I am using a small size pot for this recipe, which is about 4.8″ in diameter and has around a 2-cup capacity. Here is a model on Amazon that’s similar to mine. 
3. If you do not have an earthenware pot on hand, simply follow the same process, cover with a dome-shaped bowl, and steam for an additional 2-3 minutes until the mixture is set.