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Gyeran Jjim (Korean Steamed Egg)

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5 from 2 reviews

  • Author: Seonkyoung Longest

Description

[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/IMG_2630-copy-300×200.png”][/url]

Ingredients

Units Scale
  • 3 Eggs
  • 3/4 tsp. Salt
  • 3/4 tsp. Fish sauce
  • 1 1/2 tsp. Mirin
  • 1 cup Korean ultimate stock (Click HERE for the recipe), you can substitute to vegetable or chicken stock
  • [url href=”https://seonkyounglongest.com/?p=3054″][/url]
  • 1/2 Green onion

Instructions

  1. Heat Ttukbaegi (Korean earthenware pot, if you don’t have it use small size seasoned cast iron pot or thickest bottomed pot you have.) over hight heat.
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.07-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.10-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.35-PM.png”][/url]
  2. In a mixing bowl, combine egg, salt, fish sauce and mirin; whisk all tougher until smooth.
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.54-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.45-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.58-PM.png”][/url]
  3. By now (about 5 minutes passed), ttukbaegi will be hot. Pour Korean ultimate stock to hot ttukbaegi and bring it to soft boil, it won’t take that long. If your stock boils hard, reduce heat to medium and bring ti soft boil. This is very important to make silky steamed egg.
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.38.04-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.38.11-PM.png”][/url]
  4. Pour egg mixture into soft boil sock while whisking with a whisk. Reduce heat to medium low and keep whisking about 30 seconds to 1 minutes, until egg mixture and stock incorporated completely, smooth and silky. Cover, and steam for 5 minutes.
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.38.18-PM-copy.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.38.23-PM.png”][/url]
  5. Meanwhile, chop green onion for garnish. When steamed egg is done cooking, add chopped green onion right on top and serve immediately.
    [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.38.58-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.39.01-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.39.06-PM.png”][/url]
  6. [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.39.22-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.39.12-PM.png”][/url]

Notes

You can keep Gyeran Jjim in refrigerator and eat cold.

Find it online: https://seonkyounglongest.com/gyeran-jjim-korean-steamed-egg/

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