Easy Korean Fluffy Steamed Egg One-Pot Recipe

Steamed egg or “gaeran jjim” a popular Korean egg soufflé. It is typically served in Korean restaurants as a side dish or “ban chan”. It can also be eaten for breakfast or as a standalone meal. It is traditionally cooked and served in a “ttukbaegi”, a Korean earthenware bowl. Steamed egg prepared the traditional Korean way sets itself apart from egg dishes by its silky smooth texture.

If you like eating at Korean restaurants, you’ll be surprised how simple and easy it is to make this fluffy steamed egg dish at home. It all starts with boiling some chicken stock in a ttukbaegi. An egg mixture is gradually whisked in the boiling stock and then left to cook for a few minutes. Enjoy a delightfully light, delicious, and satisfying steamed egg dish, any time.


This recipe takes about 10 minutes to make. Serves 2 to 3.

• 1 cup of chicken stock
• 3 eggs
• 1 tbsp heavy cream
• ½ tsp salt
• ¼ tsp freshly cracked black pepper
• 1 tbsp finely chopped carrot
• 1 tbsp finely chopped scallion
• 1 red chili, finely chopped


Pour chicken stock into a Korean ttukbaegi or earthenware bowl.
Heat the ttukbaegi over medium-high heat until the stock boils.
Meanwhile, crack the eggs open into a bowl.
Beat just to break out the yolks.
Add heavy cream, salt, and black pepper.
Continue whisking until the ingredients are well combined.
Add chopped carrot, scallion, and red chili.
Whisk well until the veggies are well distributed.
Pour the egg mixture into the boiling stock.
Gently whisk just to mix the eggs and broth together.
Cover the ttukbaegi with a lid and cook for 4 to 5 minutes.
Turn the heat off and serve.

Ideas And Tips:

You can also use vegetable broth, dashi stock, beef broth or anchovy broth.

You may substitute salt with 1 tsp soy sauce.

You can use 1 tsp chili powder instead of fresh chili.

For the vegetables, you can also use bell pepper, kale, onion, spinach, zucchini, mushroom, corn kernels or peas.

If you want to make the steamed eggs hearty, you can add minced meat, chopped ham, chopped shrimps, chopped sausage or diced tofu.

You can substitute heavy cream with mayonnaise or shredded cheese.

If you want slightly firm steamed eggs, reduce the chicken stock to ½ cup.

You can purchase a ttukbaegi from Korean or Asian grocery stores. If you do not have a ttukbaegi, you can use a small saucepot, porcelain ware, stoneware or clay pot.

You can also cook the dish in a steamer. Brush a heat-resistant bowl with some oil. Fill 80% of the bowl with the egg mixture (including the chicken stock). If the bowl does not have a lid, cover it with plastic wrap. Steam the egg mixture for 15 minutes over medium-low heat.

Easy Korean Fluffy Steamed Egg One-Pot Recipe
images – https://www.youtube.com/watch?v=-_zaqAeL99w

Veg Burrito Bowl By Tarla Dalal

Due to the rise in popularity of gluten-free eating, burrito bowl is becoming a healthy alternative to the traditional burrito. The dish is made with the same filling ingredients but without the extra-large tortilla. Instead, the filling ingredients are layered in a serving bowl and can easily be eaten with a fork or a spoon. Burrito bowl has lesser calories and carbohydrates than the traditional burrito. As eating from a bowl is very convenient, the dish is also becoming a popular meal choice among busy office workers who can’t leave their workstations or take time to dine in restaurants.

Today, we’ll show you how to make your burrito bowl even healthier. It may seem to have too many ingredients but we assure you, the preparation is worth it. This vegetarian burrito bowl is bursting with flavors and perfect for a delicious and healthy lunch or dinner.


This recipe takes about 45 minutes to make. Serves 4.

Seasoned Rice:
• 2 tbsp oil
• 2 tsp finely chopped garlic
• 2 tsp red chili flakes
• ½ cup of sliced onions
• ¾ cup of sliced capsicum
• ½ cup of boiled sweet corn kernels
• 2 ½ cups of cooked basmati rice
• 2 tbsp tomato ketchup
• 1 tsp salt

Refried Beans:
• 1 tbsp oil
• 1 tsp finely chopped garlic
• 2 tsp dry red chili flakes
• ½ cup of finely chopped spring onions
• 1 cup of chopped tomatoes
• ¼ cup of tomato ketchup
• 1 ½ cups of soaked, boiled, and coarsely mashed red kidney beans
• ½ tsp chili powder
• ½ tsp salt
• 1 tbsp water

Homemade Sour Cream:
• 1 cup of hung curd
• 2 tsp lemon juice
• ½ tsp salt
• ½ tsp ground black pepper

Fresh Salsa:
• 1 cup of finely chopped tomatoes
• ½ cup of finely chopped onions
• 1 tsp dry red chili flakes
• 1 tbsp finely chopped fresh coriander
• ½ tsp salt

• 2 tbsp finely chopped spring onions
• 4 tbsp grated cheese
• 1 cup of coarsely crushed corn chips


To makes the seasoned rice, heat oil in a non-stick pan over medium heat.
Add garlic and sauté for 1 minute.
Add chili flakes and onions, then sauté for 1 to 2 minutes.
Add capsicum and sauté for 1 to 2 minutes.
Add corn kernels and sauté for 1 minute.
Add cooked rice, ketchup, and salt.
Stir-fry for 2 minutes.
Turn off the heat and set the seasoned rice aside.

To make the refried beans, heat oil in a non-stick pan over medium heat.
Add garlic and chili flakes, then sauté for 30 seconds.
Add spring onions and sauté for 1 minute.
Add tomatoes and sauté for 2 minutes, slightly mashing the tomatoes.
Add tomato ketchup, kidney beans, chili powder, salt, and water.
Cook for 2 to 3 minutes, stirring occasionally.
Turn the heat off and set the refried beans aside.

To make the sour cream, mix together hung curd, lemon juice, salt, and pepper in a bowl.
Keep the bowl in the fridge while you prepare the rest of the ingredients.

To make the salsa, put tomatoes, onions, red chili flakes, coriander, and salt.
Mix well, then set aside.

To assemble the burrito bowl, start with a layer of the seasoned rice in a serving bowl.
Pack the rice to remove air bubbles by pressing with the back of a spoon.
Next, spread a layer of the refried beans on top of the seasoned rice, then lightly press the beans.
Spread a generous amount of sour cream on top of the beans.
Evenly spread fresh salsa on top of the sour cream.
Sprinkle chopped spring onions and grated cheese on top.
Finally, finish off with some coarsely crushed corn chips.

Ideas And Tips:

You may use store-bought regular or vegan sour cream.

You may substitute red kidney beans with pinto beans or black beans.

You may substitute basmati rice with quinoa, farro, cauliflower rice, maize rice, brown rice, barley, couscous, freekeh, lentils, sorghum rice or bulgur wheat.

Veg Burrito Bowl By Tarla Dalal
images – https://www.youtube.com/watch?v=qcplXH_vbIA

10 Day Detox Diet Recipes – Raw Kale Salad Recipe

We have featured a number of kale recipes but today, we are giving you one of Dr. Mark Hyman’s 10-day detox diet recipes: raw kale salad. Dr. Hyman is an internationally recognized leader, speaker, educator, and advocate in the field of Functional Medicine. He is dedicated to tackling the root cause of chronic diseases. He continues to promote overall health and wellness in communities and encourages people to use only whole foods in their meals.

A cup serving of this raw kale salad is cholesterol-free and contains 227 calories, 21 grams of fat, 3 grams of saturated fat, 3 grams of fiber, 4 grams of protein, 11 grams of carbohydrate, and 234 milligrams of sodium. This salad is not only nutritious but also very delicious. The key is massaging the finely chopped kale leaves really well. This breaks down the kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor. Every bite of this healthy raw kale salad has the perfect balance of flavors and textures. You will definitely want to have more than a single serving of this salad.


This recipe takes about 10 minutes to make. Serves 4.

• 6 cups of finely chopped kale leaves
• ¼ cup of extra virgin olive oil
• zest and juice of 1 lemon
• ½ cup of Kalamata olives, pitted and chopped
• ¼ cup of toasted pine nuts
• ¼ cup of organic currants
• ¼ tsp sea salt
• ⅛ tsp freshly cracked black pepper


Put chopped Kale leaves in a salad bowl.
Pour olive oil and massage the leaves with your clean hands for about a minute.
Add lemon zest, lemon juice, Kalamata olives, toasted pine nuts, organic currants, sea salt, and black pepper.
Toss well and serve.

Ideas And Tips:

Aside from kale, you can use spinach, sweet potato greens, arugula, Swiss chard, red cabbage, beet greens, collard greens, chicory, mustard greens or dandelion greens.

10 Day Detox Diet Recipes - Raw Kale Salad Recipe
images – https://www.youtube.com/watch?v=nOQyIzuu8Y4