Korean Tomato Dalgyal Bokkeum (Tomato Egg Stir-fry)
Quick answer
- Total time
- 17 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Tomato and egg cook in two separate stages here, preventing the eggs from remaining in the pan for the full time needed to soften the tomatoes.
Read more
Cut 280 g of tomatoes into pieces slightly larger than bite size so they do not collapse immediately. Beat 4 eggs with a little salt until no streaks of white remain. Heat 1 tablespoon of cooking oil over medium heat, pour in the eggs, and wait for the edges to set. Fold them in broad strokes and remove them while the surfaces are still glossy and roughly 70 percent cooked. Add the remaining tablespoon of oil to the same pan with 30 g of green onion and 1 teaspoon of minced garlic. Stir for only about 20 seconds. Add the tomatoes and toss until their surfaces pick up the flavored oil, then mix in 1 teaspoon of sugar and 1 tablespoon of oyster sauce. After about 2 minutes, the tomato pieces should soften slightly and begin releasing juice. Return the eggs, lower the heat, and fold for 40 seconds. Turn off the heat as soon as no liquid egg remains and before the tomatoes lose their shape. Taste first and use the remaining salt only if needed.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 280 g tomatoes into pieces slightly larger than bite size, and slice 30 g green onion thinly.
Beat 4 eggs with a little of the salt until no streaks of white remain, so the scramble cooks evenly.
- 2Control
Preheat the pan over medium heat and add 1 tablespoon cooking oil.
Pour in the eggs, wait until the edges begin to set, then fold in broad strokes and remove them while still glossy and about 70 percent cooked.
- 3Heat
Add the remaining 1 tablespoon cooking oil to the same pan and keep the heat at medium.
Add the green onion and 1 teaspoon minced garlic, then stir-fry for only about 20 seconds until fragrant, avoiding browning the garlic.
- 4Season
Add the tomatoes and toss first so their surfaces pick up the flavored oil.
Add 1 teaspoon sugar and 1 tablespoon oyster sauce, then stir-fry for about 2 minutes until the tomatoes soften slightly and release a little juice.
- 5Finish
Return the reserved eggs to the pan and lower the heat.
Fold broadly with a spatula for about 40 seconds, then turn off the heat as soon as no liquid egg remains.
- 6Finish
Taste the sauce in the pan and adjust with the remaining salt only if needed.
Turn off the heat before the tomatoes collapse, then plate immediately while the eggs are soft, moist, and warm.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tomato-dalgyal-bokkeum recombinates custard-soft eggs with seared tomatoes for a light, savory stir-fry.
- Finish cue
- Turn off the heat before the tomatoes collapse, then plate immediately while the eggs are soft, moist, and warm.
- Avoid this
- Do not overcook tomatoes to keep their shape.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
17min, 8 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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