
Gyeran-jjim, also known as Korean steamed egg, is a popular Korean side dish made from eggs. It is a simple and easy-to-make dish that is often served for breakfast or as a side dish for lunch or dinner. The dish is usually cooked in a small bowl or a Korean earthenware pot called ttukbaegi. The texture of Gyeran-jjim is light and fluffy, and it is typically seasoned with salt, scallions, and sesame oil.
To make Gyeran-jjim, beat eggs and mix them with water, salt, scallions, and sesame oil. The mixture is then steamed in a small bowl or ttukbaegi for about 10-15 minutes until it is set. The dish can be garnished with additional scallions or sesame seeds.
Here's a breakdown of the recipe:
Ingredients:
- 3 large eggs
- 1/2 cup water
- 1/4 teaspoon salt
- 1 tablespoon chopped scallions
- 1 teaspoon sesame oil
Instructions:
- In a mixing bowl, beat the eggs and add water, salt, scallions, and sesame oil. Mix well.
- Grease a small bowl or ttukbaegi with a little bit of oil to prevent sticking.
- Pour the egg mixture into the bowl or ttukbaegi and cover it with a lid or aluminum foil.
- Place the bowl or ttukbaegi in a steamer or a pot with a steaming rack.
- Steam for 10-15 minutes on medium heat until the egg is set.
- Remove from the heat and let it cool for a few minutes before serving.
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