Korean Tomato Dalgyal Bokkeum (Tomato Egg Stir-fry)
Tomato-dalgyal-bokkeum uses a two-stage cooking method: eggs are scrambled to about 70% doneness and set aside, then returned to the pan with seared tomatoes for a final quick toss. The tomatoes release a small amount of juice when cooked briefly with oyster sauce and sugar, and the partially set eggs absorb this liquid to stay soft and moist. Bright tomato acidity, mild egg richness, and oyster sauce umami layer together without any single flavor dominating. Sharing roots with Chinese tomato egg stir-fry (xihongshi chaodan), it crosses easily into Korean home cooking.
Adjust Servings
Instructions
- 1
Cut tomatoes into chunks and beat eggs with a pinch of salt.
- 2
Add 1 tbsp oil, scramble eggs until 70% set, then remove.
- 3
Add remaining oil and stir-fry green onion and garlic for 20 seconds.
- 4
Add tomatoes, sugar, and oyster sauce; cook for 2 minutes until juices release slightly.
- 5
Return eggs and stir-fry for 40 seconds to combine.
- 6
Taste, adjust with salt if needed, and plate immediately.
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