Korean Steamed Egg

Korean Steamed Egg - Keto Low Carb Version

One of my favorite menu items to get at Korean BBQ places are these silky, savory steamed eggs. It's already pretty low in carb, but I made it even more low carb/keto by using rice wine vinegar with a little bit of sugar substitute instead of Mirin. I lived off of these last summer when I was very strict with my daily carb count. I'm not as strict anymore, but I still have yet to try it with Mirin. So if you're not on keto or don't mind a few extra sugar carbs, then feel free to use Mirin. The most important item in this recipe is the Ttukbaegi (Korean earthenware bowl). It's a cute bowl that comes with a lid and it retains and distributes the heat perfectly for steamed eggs. This recipe is designed for a 2-cup ttukbaegi. Side note: You can find a ttukbaegi (in various sizes) at any Korean grocery store. 


2 eggs (preferably organic)

1/4 tsp salt

1/4 tsp fish sauce

3/4 tsp rice vinegar (or Mirin)

1/8 tsp Splenda or Stevia (omit sweetener if using Mirin)

1/2 cup chicken broth

Chopped scallions, toasted sesame seeds, sesame oil (for garnish)


1. Preheat ttukbaegi on high heat

2. Meanwhile, beat the eggs, vinegar, salt, fish sauce and sweetener; set aside

3. Pour 1/2 cup chicken broth into preheated ttukbaegi, heat until a slow soft boil forms. Do not let it fully boil as this will overcook the egg

4. Add egg mixture and whisk for 30 seconds. Cover it with lid and let steam for 5 mins on low heat

5. Serve immediately. Garnish with scallions, sesame seeds and a drizzle of sesame oil