Pressure Cooker Korean Steamed Eggs

Image of Doris Cho
Rated 5.0 based on 2 customer reviews
Pressure Cooker Korean Steamed Eggs
Pressure Cooker Korean Steamed Eggs


  • 6 eggs, strained through a fine mesh sieve
  • 1 cup anchovy stock
  • 1½ tablespoons salted shrimp brine
  • 2 green onions, sliced (reserve some to garnish)
  • 1 jalapeño pepper, sliced (optional)


For best results, we recommend using:


  1. Combine strained eggs, anchovy stock, salted shrimp brine, and green onions in an earthenware pot or oven-safe bowl until well mixed. Cover bowl with aluminum foil.
  2. Place trivet in the inner pot of a pressure cooker and add 1 cup water. Place the bowl on top of the trivet.
  3. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 8 minutes on High Pressure. Allow pressure to release naturally for 10 minutes.
  4. Remove bowl and garnish with sliced green onions and jalapeño pepper.
Mealthy tip:

Did you know there are other stocks or broths that would be a great substitute? Try using dashima (kelp) broth or chicken stock.

For more steamer recipes, check these out:

Pressure Cooker Steamed Artichoke

Pressure Cooker Steamed Lemon Herb Fish

Pressure Cooker Steamed Mussels


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Kennedy Luca

Kennedy Luca says:

I swapped in seafood stock instead of anchovy stock, and was really happy with the way these eggs turned out. I added extra jalapeno for the kick of flavor.

Image of Rebecca Kim

Rebecca Kim says:

I needed something easy to cook with rice and meat and this is a perfect side dish!! The prep work is so easy! I didn’t have anchovy stock or shrimp brine so I used water and salt and it came out delicious. Best of all, the texture was perfect.