Gyeran Jjim – (Steamed Egg) 계란찜 Recipe
November 15, 2015 § Leave a comment
I make this gyeran jjim around 2-3 times a week. I eat it as a side dish (banchan) for dinner or sometimes by itself with a bowl of rice. It’s one of my favorite dishes because it is so simple, absolutely delicious, and best of all, healthy.
For people who have never tried this before, don’t be put off by the name of the dish. I guarantee that you will find yourself addicted to this because after one spoonful, it’s impossible to stop eating it.
Notes:
- I personally love the slightly toasty bottom that happens when you cook this in a ttukgaebi (earthenware stone pot) on the stove. It fills the entire dish with this richness and deepness that you can’t achieve from microwaving or using a regular pot. You can find this bowl here: Earthenware Pot. If you prefer a non-toasted flavor, decrease cooking time by 1 minute.
- Use any lid you have that covers the top fully to create a seal.
- I like a very mild gyeran jjim because I love the subtle flavors. But if it’s not salty enough, you can add more salt to taste at the end.
Gyeran Jjim – (Steamed Egg) 계란찜 Recipe
Serves 2
Ingredients
- 1/2 cup water
- 1/4 tsp Asian-style chicken stock powder
- 2 eggs, beaten
- 1/2 tsp fish sauce
- 1/4 tsp black pepper
- 1 scallion, chopped finely
- 1/4 tsp gochugaru flakes* optional
Directions
- Heat water in a small earthenware bowl directly on the stove on low, and gradually raise the heat as the water heats up. Add chicken stock powder when boiling and mix well.
- To the beaten eggs, add fish sauce, black pepper, and scallion (and gochugaru flakes if using).
- When the broth is boiling on high, slowly pour the egg into stock while mixing constantly with chopsticks. Stir a few times until the egg and broth mixture are well mixed.
- Cover with the lid, reduce the heat to medium-low, and set the timer for 5 minutes.
- After 5 minutes, remove from the heat but keep the lid on. Let it stand for 2 minutes before removing the lid and serve.
my golden hour 
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