Travel without Moving: My Yobo’s Favorite Korean Sauna Eggs

While you’re in a Korean mokyoktang, you’re offered these steamed eggs while you’re relaxing in the steam yourself.

SKFlag Korea

THE RAMBLE: Winner for Team Korea!

LET’S TALK ABOUT Korean food! An obvious staple in our home, these are the treat I will make my husband for special occasions. Of course, I haven’t been able to find many mokyoktangs here in the US, so I will just get a really hot bath going to try to pathetically mimic a legit Korean bathhouse. But, my Yobo loves it, and it works for him! So, if you need a unique cultural experience or maybe a stay-cation, just whip up a hot bath, get some fancy add-ins, like salts, oils, or tea, and make a batch of these steamed eggs. It will be unforgettable, I’m sure. Cleanliness is paramount in Korea, be it personal hygiene, living spaces, roads, everything. Because of this high standard, everyone is in their birthday suit, hanging out in the cold pools, warm pools, saunas, green tea pools, man-made caves, mud baths, or anything else these places offer. My Yobo’s favorite place is Heosimcheong Spa, in the Hotel Nongshim in Busan. Women have one side and men have the other, and everyone just relaxes. No splashing or messing around there, everyone is “very stern” as my husband describes. Koreans are very clean, respectful and polite to everyone around them, so it’s a completely different culture that allows these beautiful oases. I don’t know if our American immaturity about nudity would make these very successful here, LOL, but we can make our own little spa at home with these sauna eggs at least with this great recipe from Korea!

KoreanSpa

Heosimcheong Spa, Busan

LET’S TALK ABOUT these Sauna Eggs. In some spas in Korea, they place these eggs over the steam produced by the bathhouse. I do mine in a rice cooker, a recipe I found from Cooking Tackle, but I also have a recipe from My Korean Kitchen that makes them in a slow cooker, so hopefully y’all have one or the other. Here, I have given both methods. So, what’s the difference in these eggs? The FLAVOR is completely different when done this way. It concentrates, turns the eggs a golden color and becomes rich and almost nutty, so this is worth a try. If you’re like my husband, this is how you’ll want your eggs all the time. These are great as a snack or could be made overnight for breakfast.

THE REVIEW:

Get a Cuckoo Rice Cooker. ONLY this brand! These are Korean cookers and make the best consistency of rice that will last for days, all kinds of rice. It will correct the rice over a few hours time if there was too much or too little water the first time you cook it. This is our most important kitchen appliance! You can get them at most Asian markets or on Cuckoo Mall USA or Amazon. This is the model we have which has been going strong for 5+ years. It’s $55, but it’s on all day, everyday, and we make fresh rice probably twice a week and just always have some in the steamer. There are ENDLESS options on those steamers! A model for anyone. Also, the next time you dash off to Korea, visit Heosimcheong Spa in Busan. The pools and facilities are gorgeous and you will definitely experience something one-of-a-kind.

WHO YOU NEED TO KNOW ABOUT making great Korean food: Sue from My Korean Kitchen, Maangchi of Maangchi, Julie of KimchiChick, Judy Joo @JudyJooChef of Cooking Channel’s Korean Food Make Simple and Jinjuu in London and Hong Kong, food truck pioneer Roy Choi @RidingShotgunLA of Kogi and cookbook L.A. Son: My Life, My City, My Food

THE RECIPE:

Spain vs Korea Recipes | Travel with our Moving: My Yobo's Favorite Korean Sauna Eggs. Winner for Team Korea!

Spain vs Korea Recipes | Travel with our Moving: My Yobo’s Favorite Korean Sauna Eggs. Winner for Team Korea!

Korean Sauna Eggs in Two Methods:

Rice Cooker Method Korean Sauna Eggs

Adapted from Cooking Tackle.  Serves 2-6, Easy level recipe, about 2 hours to make.

6 eggs, brought up to room temperature (organic if possible)

3/4 C+ water

2 tsp fine-grain salt (i.e. sea salt)

  1. In a large bowl, cover eggs with lukewarm water and soak for 1 hour to prevent cracking. Transfer the eggs into the rice cooker into one layer without stacking them.
  2. Dissolve sea salt in the water completely, then pour the sea salt water over the eggs so that the eggs are half-covered, add more water if necessary. Cook the eggs until the rice cooker automatically switches to warm setting (about an hour, depending on your cooker).
  3. Remove from slow cooker and let cool to handle, about 20 mins. Serve with salt, soy sauce, gochugaru, etc.

(To keep them longer, you may cook the eggs a second time by adding another ½ cup water and continue to cook the eggs until the rice cooker automatically switches to warm setting and will keep until the next day.)

Slow Cooker Method Korean Sauna Eggs:

Adapted from My Korean Kitchen. Serves 2-6, Easy level recipe, 8 hours to make.

6 eggs, brought up to room temperature (organic if possible)

½ cup water

½ tsp fine-grain salt (i.e. sea salt)

  1. Leave the eggs out at room temperature for 2 hours to prevent eggs from cracking. Completely dissolve the salt in the water.
  2. Place eggs into the slow cooker into one layer, without stacking, add the salt water. Cook the eggs for 6 hours on the low setting without opening the lid.
  3. Cool eggs by letting them sit at room temp about 20 mins or run under cool water  serving. Serve with salt, soy sauce, gochugaru, etc.
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