Korean Tomato Dalgyal Bokkeum (Tomato Egg Stir-fry)
Take the eggs out of the pan while they are still glossy and about 70 percent cooked. Stir-fry the green onion and garlic for about 20 seconds, cook 280 g tomatoes with 1 tsp sugar and 1 tbsp oyster sauce for about 2 minutes, then lower the heat and fold the eggs back in for about 40 seconds. Turn off the heat as soon as no liquid egg remains, before the tomatoes collapse.
Quick answer
- Total time
- 17 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The eggs are cooked only about 70 percent of the way, set aside, and folded back in at the end, which keeps the curds soft.
Read more
Tomatoes cut a little larger than bite size can release their juice without collapsing right away.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Taste the sauce in the pan and adjust with the remaining salt only if needed.
Before the tomatoes collapse, plate immediately while the eggs are soft, moist, and warm.
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