Have you ever wondered how to make brown eggs that are often seen in a Korean sauna/spa (Jjimjilbang, 찜질방), which are also often featured in many Korean dramas and movies? Then, you are not the only one. A couple of days ago, I was asked that same question by one of my readers.
The photo below is of Park Si Hoo eating Jjimjilbang eggs in the Korean drama “Queen of Reversals (2010)“
I mentioned about these special eggs back in 2007 in a post “Eggs Baked on Elvan Stone” (no recipe was included) and it was quite interesting to see how many people actually wanted to make them at home. A couple of readers commented in the post saying that you can make them in 70 mins using a high pressure rice cooker while others are saying 3 hours in a crock pot will do. So it is possible to make Korean sauna style eggs in your own home! I found that very fascinating, so off I went researching on a Korean version of google, naver, and found that most Koreans use their rice cooker in making them. While I can’t confirm the fact, people said you don’t have to use the fancy cuckoo rice cooker, a simple mechanical rice cooker can to the same job. (Though I am assuming you might have to cook a bit longer?)
Though, 3 hours or even 70 minutes seems too long for my patience. I also was worried that I might blow my precious rice cooker if I cooked for that long! So here, I tested the recipe in two stages (in 25 mins interval) to check the progress.
Ingredients for 6 Korean sauna style eggs (cooking time 25 mins in a high pressure rice cooker)
- 6 large eggs (approx. 400g total)
- 1/2 cup water
- 1/4 tsp fine sea salt
1. Eggs need to kept at room temperature for at least 2 hours. Otherwise, apparently, they crack badly while cooking. To fast track the process, I kept the eggs in warm water initially and left them there for 2 hours.
2. After two hours, move the eggs into the rice cooker then dissolve the salt (1/4 tsp) in the water (1/2 cup) and pour it onto the eggs. Cook it for 25 mins in a rice cooker. (I used the multi steam function where I can set the timer).
3. After 25 mins later, they look like this.
(25 mins later)
(More of beige colour than brown colour)
Ingredients for 5 Korean sauna style eggs (cooking time 25 mins in a high pressure rice cooker)
- 5 pressure steamed eggs from stage 1 (Only 5 eggs were used for me as I tested one for the stage 1 result)
- 1/4 cup water
- Add more water and cook the eggs for another 25 mins.
(Another 25 mins later)
As I was quite enjoying this scientific (?) experiment, I also boiled some eggs in a sauce pan. Look at the colour contrast! Amazing, hey? (The line on the sauna style egg is due to the crack. Yes, it stilled cracked even though it was left at room temperature for 2 hours, but only 2 of them cracked. Though, I think the line gives kind of cool look.)
(Normal hard boiled egg vs. Korean sauna style egg)
My sister was very impressed with my home cooked Korean sauna style eggs. She keeps asking me what’s the secret but I said she needs to find out from my blog. She told me that it tasted very similar to the one you can eat at a Jjimjilbang. What a nice complement!
- The egg is very hot once cooked, so use caution when taking them out and peeling the shell.
- Eggs cooked for 50 mins have a more nutty taste. However eggs just cooked for the initial 25 mins still taste nice.
- If you don’t have a “high tech” Korean rice cooker or a programmable pressure cooker, you can try making this with a slow cooker.
I tried making these Korean sauna style eggs for 50 mins in a rice cooker on one setting (as opposed to two settings as above) and the result has been great! (Refer the photo below) My rice cooker was safe too, of course. The printable version of the recipe below reflects this setting.
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- 6 large eggs (approx. 400g total)
- ¾ cup water
- ½ tsp fine sea salt
- Eggs need to kept at room temperature for at least 2 hours. Otherwise, apparently, they crack badly while cooking. To fast track the process, I kept the eggs in warm water initially and left them there for 2 hours.
- After two hours, move the eggs into the rice cooker then dissolve the salt (1/2 tsp) in the water (3/4 cup) and pour it onto the eggs. Cook it for 50 mins in a rice cooker. (I used the multi steam function where I can set the timer).