Korean steamed egg - Instant Pot

Eggs to water Ratios:

1:1 (eggs to water) - the steamed eggs have slightly stronger egg taste and the texture is a bit more firm.

1:2 (eggs to water) - the steamed eggs have super smooth texture that melt in your mouth. The dish has light egg fragrance and taste. 

Serve 2   Prep 10 min    Cook  15 min

Ingredients

• 2 eggs (about 1/2 cup)
• 1 piece of kelp
• 1 cup of water, kelp soaked in about 10 min
• 1 cup warter for instant pot
• 1/4 tsp saeujet ( or salt to taste)
• 1 Tbsp minced green onion
• 1-2 drops of sesame oil
• a pinch of sesame seed

Directions

1. Break the egg in a measuring cup, then transfer to mini food processor.
2. Add water (double the amount of eggs), and put a piece of kelp in water about 10 min
3. Transfer the water to food processor, then add saeujet, sesame oil, and sesame seed
4. Beating eggs mixture in mini process until well combined and foamy.
5. Add 1 cup of water to IP liner, then add trivet.
6. Pour the egg mixture into heat safe bowl up to 80 % of the bowl, and cover them with a dorm lid.
7. Close lid and cook at Low pressure for 6 minutes, then Full Natural Release. 
8. Garnish with green onions and serve immediately. Enjoy!