If you are into Korean dramas, or if you’ve visited Korea, you might know that saunas are popular in Korea. People often eat special food while they are relaxing and enjoying their time there. Some popular ones are cold rice drinks called sikhye and steamed eggs. I already posted a recipe for sikhye before, so you can check it out. Since I’m living outside of Korea right now, I no longer can eat those delicious eggs. I was debating making them at home and I finally got the chance to do it. Recently, I was thinking of getting an electric pressure cooker or a slower cooker, because there are several different kinds of food that I wanted to make with it, such as spaghetti sauce, steamed eggs like the ones in Korean saunas, galbitang, etc. Then, as if somebody was reading my mind, one day, a company named BESKEK contacted me and suggested that I try their new electric pressure cooker. It was a perfect timing. Before I accepted a pressure cooker from them, I made it clear that, if I try it, I will only share my review publicly if I think their product is good. Otherwise, I will not make any posts, even if they send me their product. Thankfully, they agreed with me. I could experience something new in my kitchen. So far, I made plain white rice (I wanted to compare it with my stove-top pressure cooker), steamed eggs, homemade spaghetti sauce, and chicken broth. In this post, I will review my experience and share one recipe (steamed eggs) with you. Of course, this means that I’m satisfied with the result and I think this product is good enough to introduce to my viewers. 🙂 So here is my homemade Korean sauna egg recipe for you. ^^
Yield: 12 Eggs
Short Korean Lesson
- JjimJilBang (찜질방) = Korean Sauna
- GyeRan (계란) = Egg
- 12 Large Brown Eggs
- 1 Cup Water
- 1 tsp Salt
- 4 Cups Water
- ¼ Cup Vinegar
This is an electric pressure cooker by Bestek. You can see more details about the product in my video. If you are interested in trying this product, you can order it from Amazon.
Obtain a dozen of large brown eggs. If you cook the cool eggs straight from the refrigerator, the eggs can brake. To prevent that, I recommend leaving the eggs at room temperature for an hour before cooking.
Add 1 cup of water and 1 tsp of salt in a bowl. This salt water will give some flavor to the egg later.
Mix it until the salt dissolves.
After 1 hour, mix 4 cups of water and ¼ cup of vinegar. Clean the eggs in the vinegar water to kind of sanitize them. Since we cook the eggs in their shells for a long time, it will be nice to clean any dirty stuff off of the shells.
Rinse the eggs in clean water one more time.
The eggs are clean and ready to be cooked now. 🙂
I already washed and dried the inner pot. Put the inner pot into the pressure cooker. And then, place the eggs in the electric pressure cooker.
Pour the salt water over the eggs and close the lid. Turn the pressure release valve to the “sealed” position by lining up the arrows before cooking. Then turn on the pressure cooker and push the button for “Multigrain”. After you pick a desired function button, if you don’t push any other button for several seconds, it will automatically start to cook with the function you picked. The directions for using your pressure cooker may vary. Turn on the pressure cooker.
Since I want to cook my eggs for a long time to get nice brown color and good flavor, I will use the “Preset time” function. Then, I will set the time for 2 hours and select the “Multigrain” button.
After 2 hours, my pressure cooker beeped 5 times to alarm it is done and it entered into the keep warm state. Release the pressure and open it carefully. Wow, the smell and the look of the eggs are great. Since it absorbed some of the salt from the water, it has a pleasant amount of saltiness in the egg.
The eggs came out the way I wanted, so one experiment had a positive outcome. However, I wanted to try something more before I recommend it with confidence. So I made my normal daily white rice with it. It was a little tricky getting the right amount of water at first, but soon I figured out how to do it and I could make delicious sticky rice in 30 minutes. I also made my husband’s family’s secret homemade spaghetti sauce. It was a big hit. The consistency was just right and flavor was great. If people want to see it, I can make a separate video to show how to make delicious homemade spaghetti sauce with an electric pressure cooker. For my last tryout, I made chicken broth with it. I simply added all the ingredients in the pressure cooker and cooked for an hour. It resulted in a very flavorful chicken broth that I used for chicken pot pie the next day. I can picture that really tasty galbitang (Korean beef rib soup) can be made with this electric pressure cooker. In conclusion, I will recommend this product. Special thanks to go to BESTEK for giving me an opportunity to try their product.