Egg Soufflé

Egg Soufflé

Egg Soufflé is a Korean savory egg custard dish. It is a popular dish found at homes and BBQ restaurants. It is a great side dish to complement the experience. The ingredients you will need to make this dish are eggs, scallions, water, and salt. This is the most basic way to do it, but you can also enhance it with different vegetables, stock, and even seasoning.


  • 4 - 5 large eggs
  • 1 cup anchovy broth (or water or dashi stock) adjust to taste
  • 3/4 teaspoon salt (or fish sauce)
  • 2 tablespoons chopped scallion
  • 1 teaspoon sesame oil, divided - optional
  • 1/2 teaspoon sesame seeds - optional

1st Step: Beat the eggs with a spoon.

2nd Step: Run the mixture through a sieve to break it down into a smooth liquid consistency. (If you skip this process, make sure to beat the eggs until very smooth.) Mix the beaten eggs well with the anchovy broth or water and salt, or fish sauce.

3rd Step: Lightly oil your pot or bowl with 1/of 2 teaspoons of sesame oil or cooking oil.

Using a Stock Pot

Bring water to a boil in a medium-sized pot. The water should come halfway up the sides of the ramekin/bowl. 

(Adding a folded paper towel at the bottom will prevent the ramekin/bowl from rattling while the water is boiling.) 

  1. Carefully place the ramekin/bowl in the pot. Cover the pot and steam for 8 minutes over medium-low heat. Make sure the water boils gently. 
  2. Gently stir the eggs with a spoon. Add the scallions, cover, and steam for an additional 4 minutes or until the mixture is set.

Using a Microwave

  1. Place the bowl with the egg mixture in the microwave. Don't need to cover it. Cook for 2 minutes, and stir. Cook for another 2 minutes, and stir. Check to see if the egg is still runny in the middle, and cook for another minute or until the egg is set in the middle.
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