This Steamed Egg Kimchi Stew is a fusion of my 2 favorite Korean BBQ side dishes: jiggly steamed eggs and spicy kimchi stew. Instead of choosing between them, I combined both into one clay-pot dish that’s savory, warm, and packed with flavor.

The dish ends up being naturally high in protein from tofu and egg, with lots of flavor from kimchi!

Steamed Egg Kimchi Stew

Steamed Egg Kimchi Stew is a high-protein Korean fusion dish combining soft tofu stew with jiggly steamed eggs. Inspired by my favorite Korean BBQ side dishes, it’s savory, comforting, and packed with flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Korean

Servings people

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Ingredients

4 eggs, beaten
1 stalk green onion, chopped
1 tsp sesame oil
½ Tbsp garlic, minced
½ cup kimchi, chopped
⅓ cup shiitake mushrooms, sliced
⅓ block soft tofu, about 4-5 oz cut into cubes
½ cup beef broth
40 mL kimchi juice, from kimchi jar
½ tsp fish sauce
½ tsp gochugaru, Korean red pepper flakes
½ tsp miso paste
½ tsp hondashi
Dash of salt and pepper

Garnish

Green onions, chopped
Sesame seeds

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Instructions
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In a small bowl, beat the eggs and mix in the chopped green onions. Set aside.
4 eggs, 1 stalk green onion
Heat sesame oil in a clay pot (or small heavy pot) over medium heat. Add the garlic and sauté for about 1 minute until fragrant.
1 tsp sesame oil, ½ Tbsp garlic
Add the kimchi and sauté for 2 minutes to deepen the flavor.
½ cup kimchi
Stir in the mushrooms and continue cooking for about 3 minutes until softened.
⅓ cup shiitake mushrooms
Add the silken tofu to the pot, followed by the beef broth, kimchi juice, fish sauce, gochugaru, miso paste, hondashi, salt, and pepper. If desired, strain the miso as you add it to keep the broth smooth. Gently stir to combine.
⅓ block soft tofu, ½ cup beef broth, 40 mL kimchi juice, ½ tsp fish sauce, ½ tsp gochugaru, ½ tsp miso paste, ½ tsp hondashi, Dash of salt and pepper
Pour in the egg mixture. Reduce the heat to low and slowly stir the eggs for about 2 minutes so they begin to softly set in the broth.
Cover the pot and allow the stew to steam gently for 10–15 minutes until the eggs are fully cooked and the flavors have melded.
Garnish with sliced green onions and sesame seeds before serving.
Green onions, Sesame seeds

Notes

The stew will continue cooking slightly after turning off the heat due to residual heat, so the eggs will cook more after removing from heat too.

Keyword Nutrition, Quick, Tofu

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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