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An earthenware pot featuring volcano egg, alongside the Lee Kum Kee products used to prepare and garnish the dish
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An earthenware pot featuring volcano egg, alongside the Lee Kum Kee products used to prepare and garnish the dish

Volcano Egg Recipe

  • Difficulty Level: 1
  • Serves Serves: 1
  • Preparation

    5 mins

  • Cooking

    5 mins

Recipe Video Asian Food Appetizer Dinner Lunch Easy Recipes Quick Recipes Less Than 15 mins

Boiled. Poached. Scrambled. Fried. Eggs are a versatile staple found in dishes made around the world. If you haven’t tried this Korean-inspired version of steamed eggs, you’re in for a treat!

 

While there’s some debate about whether this dish is named for its spicy kick or the steam that escapes from the bowl as you prepare to eat it, there’s no argument over how satisfying this volcano egg recipe is. We’re willing to bet this dish will quickly become a favorite in your household!

 

Why We Love It

This flavorful dish is comfort food at its best. From the creamy texture of the steamed eggs to the hit of garlic and sriracha, it’s no wonder this treat is a treasured part of Korean cuisine.

 

One of the reasons for this dish’s popularity has to be how simple it is to prepare. Just 10 minutes after cracking your first egg, you’ll be tucking into this delectable volcano egg treat.

What You Will Need

Ingredients

  • 4 eggs
  • 1 tsp. Lee Kum Kee Minced Garlic
  • 5 Tbsp. water
  • green onions, chopped, for garnish
  • black sesame seeds, for garnish

Seasoning

  • 1 tsp. light fish sauce
  • 1 tsp. mirin
  • ½ tsp. sugar
  • ¼ tsp. salt
  • 1 tsp. Lee Kum Kee Pure Sesame Oil
  • pinch of Lee Kum Kee Coarse Ground Black Pepper
  • Lee Kum Kee Sriracha Mayo, to taste
  • Lee Kum Kee Sriracha Chili Sauce, to taste

Made with
Lee Kum Kee products

Garlic

Other Specialty Sauces

Minced Garlic
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Coarse Ground Black Pepper 1.1 oz (30 g), Bottle

Spices

Coarse Ground Black Pepper

How to make it

  1. Whisk the eggs with light fish sauce, mirin, Lee Kum Kee Minced Garlic, sugar, and salt. Add in the water and mix well.

  2. Heat a small pot that holds about 2 cups of liquid, over medium heat. A Korean earthenware pot (called a ttukbaegi) works perfectly for this. Pour the mixture in and continue stirring with a spoon or spatula, scraping the bottom and sides.

  3. For this volcano egg recipe, when the eggs are about 75% cooked, you should see large curdles forming. Reduce the heat to low heat. Cover the pot with a domed lid or a heat-safe bowl to steam the eggs. Steam for 2 to 3 minutes or until you see steam escaping from the lid.

  4. Uncover the volcano eggs and garnish with Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Black Pepper, Lee Kum Kee Sriracha Mayo Sauce, Lee Kum Kee Sriracha Chili Sauce, green onions, and sesame seeds. Enjoy!

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