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How to Make Korean Sauna Style Eggs

Let’s make some popular KPOP snacks – Korean sauna style eggs!

How to make Korean Sauna Style Eggs in 50 mins | MyKoreanKitchen.com

Have you ever wondered how to make brown eggs that are often seen in many Korean dramas and movies? They are typically featured at the Korean sauna/spa (Jjimjilbang, 찜질방) scene like the below picture. 
Queen of Reversal - Park Si Hoo at Korean Sauna

 (Korean actor – Park Si Hoo eating Jjimjilbang eggs in the Korean drama “Queen of Reversals (2010)”, original source: MBC, photo edited by http://bntnews.hankyung.com/)

I mentioned about these special eggs in my “Eggs Baked on Elvan Stone” post and it was quite interesting to see how many people actually wanted to make them at home.

A couple of readers commented on 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 can do the trick. 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.

Holding a Korean Sauna Egg after pressure steamed twice for 50 mins | MyKoreanKitchen.com
(Me, holding the 50 mins pressure steamed eggs, no colouring is used on the eggs!)

Have a look at my egg! Isn’t it pretty? It’s super soft and it has a nutty taste. I absolutely loved the outcome and it was so easy to make as well. (All the hard work was done by my rice cooker!)

So here comes my recipe! I hope you enjoy experiencing KPOP culture in your own home! 😉

Ingredients for Korean Sauna Style Eggs (Makes 6)

  • 6 large eggs (approx. 400g/14 ounces total)
  • 3/4 cup water
  • 1/2 tsp fine sea salt

How to Make Korean Sauna Eggs in Rice Cooker

1.Eggs need to be 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.

Warming up eggs

2. 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 cook function where I can set the timer). Serve.

Pressure steamed eggs
Korean Sauna Style Eggs


  • The egg is very hot once cooked, so use caution when taking them out and peeling the shell.
  • 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 (but the result is far better when you use a rice cooker.)

On a side note, I also boiled some eggs in a saucepan. Look at the colour contrast! Amazing, hey? 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 they tasted very similar to the ones you can eat at a Jjimjilbang. What a nice compliment!

Boiled egg in a pot vs. pressure steamed egg

(Normal hard boiled egg vs. Korean sauna style egg)

Boiled egg in a pot vs. pressure steamed egg cut in half

Korean Sauna Style Eggs | MyKoreanKitchen.com

How to Make Korean Sauna Style Eggs

Super easy hard boiled eggs in rice cooker. It comes out just like Korean sauna eggs! 
4.92 from 12 votes
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Course: Snacks
Cuisine: Korean
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6
Calories: 62kcal
Author: Sue | My Korean Kitchen


  • 6 large eggs (approx. 400 g / 14 ounces total)
  • 3/4 cup water
  • 1/2 tsp fine sea salt


  • Eggs need to be 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 cook function where I can set the timer). Serve.

Nutrition Info (per serving)

Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 257mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.


Filed under: My Recipes, Snacks
Tagged with: cuckoo, egg, kpop, sauna

Written by: Sue

Last Updated:

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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!


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83 thoughts on “How to Make Korean Sauna Style Eggs”

  1. Hi! I just discovered your blog and I am very interested to try this. I have a few questions, is it possible to cook less than 6 eggs, say 3 or 4 instead? What modifications would you make to water/salt if any? And how long do they last in the fridge once cooked?


    • Yes, you can make with less eggs. I wouldn’t change other ingredients. They should be OK in the fridge for up to 1 week. I wouldn’t shell until I’m ready to eat. 🙂

  2. This is the method I use. I’m afraid to boil my rice cooker dry so I use more like 2 cups and a teaspoon of salt. I then put as many eggs as I can in the pan and set it for white rice.
    Note: this is not a fancy pressure cooker/rice cooker. It is a locking lid rice cooker. (brand name withheld) When the eggs are done I rinse under cold water until cool enough to handle. By the time I get to them they are half gone. sigh I leave my raw eggs out over night, and that seems to be the key to success. Also we smack the large end on the counter and then roll them to crack the shell. The shell 90% of the time will just fall right off.
    I will try cooking longer to see if I get this color and taste you talk about.

  3. Hi, I came across your recipe trying to find the one I use for making these in the oven. My family loves jjimjilbang eggs, so I usually make a whole bunch of eggs at one tume. However that takes over night to bake them, so I like this method much better.

    Our rice cooker is a Cuckoo we brought to the US from Korea. Pretty much the only setting my wife uses and has taught me is the 백미쾌석 setting. Is this the one that I shat should use for this recipe? If you could tell me the other settings in English and what they do that would be so helpful to me too, I don’t mean to ask too much, but I have asked my wife,however like I said she only knows it as a rice cooker and using that setting.I would like to use it more often. I know some cookers can do more than others, so even if you can only help me with what your cooker has, I’m sure I can match up at least a couple of settings. Thank you so much in advance!

    • Hi Rob, I haven’t tried 백미쾌속 setting for making these eggs, so I don’t know whether it will do the job. 백미쾌속 is used for cooking white rice fast (like within 15-20 mins). You should check whether yours have 만능찜 setting. That is the multi pressure cooker setting you need for this recipe. With this setting you can cook many other dishes too including pressure cooker pork/beef ribs. Hope this helps!

      • Thank you much! My family has loved these more than any other ways that we have made them in the past! Actually, I have made them several times now since your response and I have only eaten 2 eggs myself because my fam eats them so quickly!

        If I wanted to double the eggs do I double the amount of time and water, also? TIA!

        • Hi Rob, That’s so good to hear!
          I don’t think you need to double the water or cooking time.

          I would add 1 cup of water and 3/4 tsp salt instead, but keep the cooking time same.

    • I certainly don’t think they are glamorously overcooked eggs. 🙂 I don’t know all the science behind it, but I think it’s to do with the high pressure (and maybe also with the slower cooking time). You can make these eggs in a slow cooker (although they taste slightly different) as well as in an instant pot too.

    • YES. I accidentally “burnt” boiled eggs once by forgetting about them. I use the Kenji Lopez-Alt method of bringing the water to a boil, adding in the cold eggs, bringing back to a boil, then covering and turning the heat down to a simmer for 10 minutes (don’t forget!). The shell practically slides off when they’re done and it’s just the perfect no gimmick hard boiled egg. I absolutely abhor over boiled eggs where the yolk gets that green-grey coating on the outside which just means they’ve been overcooked. Let me tell you my burnt boiled eggs looked and tasted EXACTLY like jjimjilbang. I did not care for them but my Korean husband was excited and asked me to burn more…

  4. I made them in my rice cooker and really enjoyed them. They were a bit brown yet not as brown as those at K sauna houses. What do you think about the water evaporating off and the eggs being in the slow cooker without water? Should they be in water the entire time or is it normal that the water boils off? I ended up adding a bit more water after 36 minutes and had them cook the rest of the time. Loved them and, as us humans always do, I want them to be better! If anyone has any insights on weather eggs sitting in a rice cooker without water for an extended period of time is harmful to the machine, please advise. Thanks a lot!

  5. Has anyone tried cooking longer than 50mins? Is it worth waiting longer? I want to increase the nutty flavour and brown colouring.

    • Just an update, tried 60 mins, adding 10 mins more gives a slightly more nutty flavour. I will try to increase another 10 mins to 70 mins.

  6. Thank you so much for the instructions! I used a Zojirushi rice cooker and although the eggs didn’t turn out as brown as yours, they were just as tasty as the ones I had in the jimjilbang (and a lot cheaper!). 🙂

  7. So I finally gave these a shot… 45 minutes on high pressure in my Instant Pot. Ahhhhhmazing. Such depth of flavor. Part of my diet efforts recently has been having fruit and protein as breakfast… I have a new favorite easy breakfast protein!

    • Thanks for sharing your instant pot tips for these sauna eggs! I’m sure other readers will appreciate it too. Great to hear they turned out well. 🙂

    • Awesome!

      Can you elaborate, did you do it on steam? Or on High/Low pressure?

      Did you submerge in water or use a Trivet?

  8. I followed your recipe in my programmable rice cooker and it didn’t work. The timer went off and switched to warm after about 20 minutes. I opened the cooker and it was dry. One egg was cracked open and was white. I added 1.5 cups of water, closed it and set it for 30 more minutes on steam. We’ll see what happens. Any ideas on what went wrong?

  9. I’ve never heard of this, but may try it. Has anyone ever made deviled eggs from these?
    That might be interesting.

  10. So, I am excited to have found this! I have been a Korean drama fan for maybe 3 years, and I’ve always wondered about these eggs! I found this @ http://affimity.com/#/sharedPost/1/9771; I am so hungry now! I thought that there was no difference between these and just hard boiled eggs, but nope! I can’t wait to try these out; I love eggs, and so does my toddler. I also love this site – thanks in advance for the yummy menu that I am about to dig into!

    • Hi Stephanie, Thanks for your kind words! They do taste different to normal hard boiled eggs. They are nuttier. My toddler girl loves them as well. I hope you and your toddler like these eggs.

  11. Ooh yes my mom also cooks eggs in her pressure cooker to make sauna eggs. I love the chewier consistency of these eggs 🙂

  12. من تا ئێستا وام لێ نەناوە، لەوە ئەچێ زۆر بە تام بێ، بەڵام بە دڵنیایەوە بەم شێوە لێی ئەنێم… زۆر سپاس
    I have not been able to cooking it, but it must be delicious. Be sure to cook it.
    thanks for you,The East Kurdistan

  13. I was so excited to see this recipe while searching today as well as your blog site. I can’t wait to make this in my Zojirushi rice cooker to eat with some homemade pajeon, store bought Kimchi and some korean rice (from your recipe I’m making right now). Oh, and I’ll eat it with my best friend for five years DramaFever 😉 and something with Park Si Hoo in it. Yep, I’d adopt him…LOL. I just love that cute smile of his 🙂

  14. I was intrigued by the notion of pressure cooking eggs and did quite a bit of reading. I stumbled upon a resource you and your readers may find interesting, which may explain the color of the spa eggs scientifically.

    Excerpt: “We have been pressure cooking whole eggs for a long time. Pressure cooked eggs undergo Maillard reactions and turn brown. Eggs undergo Maillard reactions at lower than normal temperatures because egg whites are alkaline. Alkalinity promotes Maillard reactions. The whites have a toasted… well… “brown” taste. The yolks taste like cooked chicken giblets. We like ‘em. When we tried to cook the whites and yolks separately, we noticed the yolks didn’t have that awesome giblet taste. We thought that the lack of alkalinity was the culprit so we told one of the interns to put in some baking soda (it’s alkaline). Well, he messed up and put in baking powder instead (I’m calling you out, Ed!). The results were really cool. What we got was something with the texture of bread that was made entirely of egg yolks. It even toasts like bread. Gluten-free, baby.”

    From a post by NYC professional chefs playing with pressure cookers!

    • Thanks Lars! I love food science.
      This is Jenna, from below. Since my first experiences with pressure cooking eggs, I have produced the brown eggs as shown in your pix. The change was I first used a vintage cooker which had an unknown psi. Since then, I’ve used a modern cooker both at low psi and high and have found the higher psi definitely produced brown whites. So my bad, egg shell color does NOT affect resulting color.

  15. Hello Sue

    I dont have a rice cooker, can I do it in a normal saucepan ?
    Also do you know what chemical reaction happens in the eggs because of the salt and
    long cooking?
    Thank you

    • Hello Aqua, I don’t think a normal saucepan would give the same result. It might just come out like a typical hard boiled egg (in white). Though I haven’t tried it! So you’re welcome to give it a try. In terms of the chemical reaction, I have no idea! (I’m not a food scientist. Sorry. :))

    • Yes, you can still make this “spa boiled egg” thing with sauce pan. I usually boiled it for around an hour on high temp electric stove, or for more than three hours on low. In case you want it more brown, you can even add some tea leaves.

  16. I am a newcomer to your recipes. I love anything Korean and especially the dramas. Watch them all the time. Thanks so much for them. I will definitely try them.

  17. When is a good occasion to serve this? Is this more of a snack and not a side dish? I’d really like to make this, but when is it most appropriate?

    • Hi Ai, It’s more of a snack rather than a side dish. I would normally cook it when I feel hungry as a healthy snack. I wouldn’t serve it with other meals as a side dish though it’s completely up to you!

  18. Thank you soooo much! After I followed the directions completely (kinda cheating on keeping the eggs in room temp for 2 hrs, I kept for 40 min) I got perfectly beautiful brown colored eggs!! They tasted amazing!! I would also like to note that I used regular eggland’s best WHITE eggs!! Will be using this recipe weekly!!!!!

    • 😀 Thanks Nami, I love experimenting with food. Hehe
      The taste is slightly different to the normal hard boiled eggs (in a better way). Hope you get to try this!

  19. I had to click on the link when I saw the name of the recipe. I’m Korean but have never been to a Korean sauna let alone have had sauna eggs. However, we always get a good laugh when watching actors crack these on their heads in Korean dramas. I will have to give these a try. Thank you for recipe (and the chuckles)! 😀

    • I can’t believe you’ve never been to a Korean sauna!!!!! Are you sure you’re a Korean? 😀 It’s quite an experience! Put it onto your bucket list at least. Hehe 😉

  20. Does the coloring come from the shell? In my area, brown eggs are much more expensive than white-shelled eggs. Does the color affect the flavor?

    • I don’t know where the colour is coming from. I am just thinking that chemistry changes caused by the heat and the pressure are giving the colour. Also I think the flavour is affected by the cooking process as in pressure and the heat rather than the colour itself. I have to say, it does taste different to the average hardboiled egg. Everyone who tested the recipe so far, including my family, preferred the taste of this egg more than the average boiled eggs. I think you will get the same result from any shell colour (brown or white). I hope this helps.

      • So, I’ve been using my vintage pressure cooker (from the late 40s, I think); being so old it’s designed to get about 16psi, so much weaker than modern cookers. The cook times do match up pretty well with the info in the mfr pamphlet, so it’s not too low psi.

        Anyway, I’m pretty sure the final color depends on the shell color. Makes me want to find some of those blue and green eggs, like Martha Stewart gets.
        I made a batch with 1 1/2 cups water + 3/4 tsp sea salt; used a small dish to elevate the eggs 1/2 way out of the water, in case that was important; timed 50 minutes after achieving pressure. The eggs came out a pale off-white, maybe “parchment” or light “ivory” would be a good name.
        Definitely noticed the tenderness others have mentioned but no discernible difference in flavor, from “regular” hard-boiled.
        2nd batch. Got ride of the dish. Was distracted trying to multitask, so the time went well over an hour, 80~90 minutes. The color was a few shades darker, but not turning mocha-colored like your pix. More like antique gold.
        And they were even more tender.

        The taste is good, but nothing to write home about. Perhaps the shells impart flavor, too. More probably, my taste-buds are fatigued from Easter baking, etc.

        Anyway, I’ll keep experimenting. I’m finding this method stress free, with better results than the classic “perfect hard-cooked eggs” method.

        Thanks for posting this method.

        PS. During this, I remembered a Korean daily drama where a Chinese girl who loves Kdrama makes a Korean guy re-enact stereotypical scenes. Including going to the sauna, cracking eggs on his head and making him eat them, like over a dozen. Those eggs were white inside.
        ***Maybe the show couldn’t afford real sauna eggs and used regular boiled ones.*** XD

        • Wow! What an experiment you did there! It’s very unfortunate that the colour didn’t turn out as brown as mine. Maybe the shell colour is important like you said. If I see other coloured eggs (other than beige/brown ones), I will experiment the recipe with them again.
          Though, my sister tried this recipe (with the same type of eggs I used here) but she only cooked them for 30 mins and they were mostly white. (My 25 mins cooked eggs were much browner than hers.)
          However, she also cooked new batches of eggs the next day for 50 mins straight (without any break), it was super browny. (Much darker than my 50 mins cooked eggs.)

          It’s good to hear that you find this method of cooking eggs easier than perfectly hard-boiling eggs. I can’t grasp what is considered as perfectly hard-boiled egg though. 😀

          Thanks so much for sharing your experiment here. I am sure many will appreciate your comment too. 😀

  21. SUCCESS! failed using the normal rice cooker. but a normal pressure cooker works amazing! 🙂 Thank you Sue for the recipe! so yummy.

    • Super! Great! I am glad that it turned out well using your pressure cooker! Though, if you don’t mind, can you please briefly explain how you failed using a normal rice cooker? (I don’t have the normal rice cooker to test on and I think it would be a very useful info for other people who want to attempt and avoid the same failure). Thanks so much!!

  22. Ok Lady….it’s like you took a complete thought out of my mind…I was just thinking about those eggs and actually, don’t laugh try to make them haha -I used Soy sauce to see if the color will change! 😀 I was tempted to try ever sense I watched “Secret Garden” What a great Recipe…It will be made tomorrow! 😀 Thank you for the recipe!

    • Hehe I didn’t know you watch a Korean drama! That’s so cool. Well, I didn’t know I could make these egg at home until the begining of this year too. I am glad that I got the brown colour without the help of soy sauce. 😉

      • Update! It’s 10am here- I made them, and ate them!I cooked eggs for about 30min and the color was just slightly lighter than yours, but the yolk was so incredibly tender!(I couldn’t wait any longer hehe) Thanks again for the recipe! 🙂

        Oh and yes, I do watch Kdramas 😀

    • I think you can make it in a pressure cooker. Though, would you be using a gas pressure cooker? or electronic programmable pressure cooker?
      I have a feeling that electronic programmable pressure cooker will give the same result for the same amount of ingredients and the cooking time, but for gas pressure cooker, you might have to adjust the water and/or cooking time also. To make sure you don’t blow your pressure cooker, I would recommend cooking them in a short interval in between like my experiment. 🙂

      • I tried these using my electric, programmable pressure cooker and it seemed to work like a charm! Two of the six eggs popped out of their shell (though with no mess and they were my testers as one popped out at each step). I don’t know if they taste like the authentic item, but they were good. The yolk was lovely and tender (as opposed to rubbery like over-boiled hard-boiled eggs).

        Thank you!

        • Wow!! Thank you for describing your process in such a detail. It will help other people who want to use their electric programmable pressure cooker. I am very happy to hear that you enjoyed it so much!

  23. Thanks so much Sue. We love to get the little sacks of 3 eggs and 3 kul as snacks when we travel and will miss them so much. At least I can make them at home. The last Jimjibang I went to was in Gwangju and they were 2 eggs for 2,000w ( about $1 each.)

    • Those eggs are getting expensive aren’t they? I hope you enjoy the recipe. Let us know how it turns out! So looking forward to hearing about it. 🙂


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