Sunday, December 11, 2011

Steamed Egg/Gyeran Jjim (계란찜)

Gyeran Jjim is simply steamed egg. Although the process is a little different from actually steaming it. The egg mixture is cooked in an earthenware pot called ddukbaegi. Ddukbaegi is made of ceramic which retains heat for a long time so dishes serve in this pot stays hot.

There are two ways in which you can do this dish. The conventional way is to boil the soup base in the ddukbaegi and pour the egg mixture later. This one is the fluffy kind, without the soup. Some of the egg will stick to the pot and burn but if you do it right, it won't affect the taste.

This egg dish is also a popular banchan. It's usually given for free when you order grilled meat in a korean restaurant.

Gyeran Jjim

4 med eggs
2/3 - 1cup water
1/2 tsp salt
1/2 tbs minced carrots
1 tbs green onions chopped

1. Heat the earthenware pot on medium high.
2. Crack 4 medium eggs. Add the vegetables, salt, and water to the egg. Whisk the mixture.
3. After 5 - 7 min add the egg mixture in the pot. Put the lid on.
4. Check the egg after 5 min. stick a fork in it to see if its cooked all the way through.
5. If the egg is still a little runny inside, just turn off the heat and leave the cover on. It will cook on its own after a min. or two.

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