I found a recipe for a comforting meal with simple flavors that comes together quickly. If there’s leftover rice available, the process would even be faster!
Below are some links to more details, including photos:
My Story
One day, I was looking for a Galbitang (Korean beef short rib soup) recipe that had egg strips in it. During that time, I came across a website with a recipe that looked good and for which I had all the ingredients at home.
Inspiring Recipe
The recipe that I found was, Korean Scrambled Eggs, from the website, FutureDish. This site is from the husband and wife team who started the Future Neighbor (YouTube cooking channel), Future Neighbor Podcast, and Gochujar (online shop).
First Try
Without having to do extra shopping, I was able to try out the new recipe on a whim!
Ingredients to Use
Since I wanted to make triple the default recipe, I used three times the amount for the eggs and sesame oil. For two other items, I adjusted them for convenience and included the following amounts:
- 2 tablespoons + 3/4 teaspoon of soy sauce
- 3 green onions
Lastly, because I was serving this dish family-style, I provided the family with what we normally ate for rice.
Steps to Prepare
For the steps in the instructions, I made some minor adjustments by adding a step to the first section and modifying another in the second section, as shown below:
Prep Steps
- Step 3 – Pre-measured the soy sauce, so it could be added once the egg whites were done.
Make Scrambled Eggs
- Step 1 – Used a skillet instead of a frying pan because that’s all I had.
Time to Eat
The finished dish looked appetizing as a light meal.
Recipe Rating
Below were the results of the recipe after the first try:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 5 * |  | |  |
This dish definitely lived up to the purpose of providing protein in a hurry. In addition, each of the ingredients came through clearly.
As for my family, my older son said that it had too much sesame oil flavor whereas my husband liked it accompanied with the braised shank that I cooked, the same one that I wrote about before.
Second Try
During the second attempt, I wanted to use a utensil with a larger surface area than chopsticks. I was hoping to cook the whites faster without them sticking to skillet as mine wasn’t non-stick. In addition, I wanted to prevent the chewy layer that formed during the first attempt.
Ingredients to Use
For the ingredients, I kept them the same as the first try.
Steps to Prepare
Aside from the adjustments made during the first time, I also used a spoon to stir the egg whites. In addition, I accidentally punctured two of the yolks.
Time to Eat
Here’s the dish ready to be served.
Recipe Rating
Below are the results of the recipe from the second attempt:
| # of Ingredients | Effort | $ / Serving | Try Again? |
|---|---|---|---|
| 5 * | | | |
This time, the Korean scrambled eggs over rice were creamier than the ones in first batch. Perhaps as a result of using the spoon to stir the egg whites in the skillet, they remained soft and didn’t have a chance to harden.
Though the spoon helped with the texture of the eggs, it was awkward to use, as compared to chopsticks, due to the bigger surface area.
The next time I make this dish, hopefully I can enhance the process by doing the following:
Continuous Improvement
- Use a small spoon to scramble the egg whites.
After making Korean scrambled eggs, I would like to share the following with my younger self:
Lesson for Dumber Self
- Don’t settle for salt and pepper for scrambled eggs when you can add so many other seasonings.
What will you do now?
Next Step for You
- Try the recipe, Korean Scrambled Eggs, from the website, FutureDish?
- Share your favorite recipe for a quick savory meal?
- Read another post on this site? (Go to the menu at the top of the page.)
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