Side Dishes

Three-Color Steamed Egg

Name: Three-Color Steamed Egg
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 60 g Eggs; 20 g Spinach; 10 g Beet; 20 g Milk; 3 g Dried kelp (dasima); 0.5 g Salt; 1 g Apple mint (garnish); as needed Cold water

삼색계란찜

Layers of plain, spinach-green and beet-pink steamed egg custard made with kelp broth and milk, garnished with apple mint. Kelp broth adds savory depth so less salt is needed.

🇰🇷 A twist on Gyeran-jjim — see the classic korean steamed eggs recipe →

25mPrep

20mCook

2Servings

MediumLevel

🧺 Korean ingredients in this recipe

Dried Kelp (Dasima)Kelp for clean, savory broth 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Rinse the kelp and steep it in cold water.

Blend the spinach and beet separately with some of the kelp water.

Mix the eggs and milk into an egg mixture.

Divide the egg mixture into three portions.

Mix the spinach into one portion and the beet into another.

Steam the three mixtures one layer at a time and garnish with apple mint.

📊 Nutrition Facts (per serving)

178.6Calories (kcal)

4.5 gCarbs

17.1 gProtein

10.3 gFat

459.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.