VIDEO| Korea Kitchen: Easy recipe for Korean steamed eggs

Photos by ChiHon Kim, Stripes Korea
Photos by ChiHon Kim, Stripes Korea

VIDEO| Korea Kitchen: Easy recipe for Korean steamed eggs

by ChiHon Kim
Stripes Korea

We all know eating breakfast is a great way to start your day. I truly enjoy breakfast and try to make some time to whip up something delicious, even on busy mornings.

One of my favorite breakfast menu options is Gyeranjjim, Korean Steamed Eggs. The common recipe for this dish consists of eggs and scallions (or chives) along with chopped vegetables.

Gyeranjjim is kind of like a pudding or egg soufflé, but it has a savory and slightly salty flavor. It is a healthy staple in many Korean homes, but you can also easily find it served up in humble soju pubs and Korean BBQ restaurants.

Though gyeranjjim can be made in a microwave or stovetop, the recipe below uses the classic Korean earthenware, called ttukbaegi (뚝배기), over a stove burner. If you're tired of the same old breakfast, this is for you! Let gyeranjjim bring a taste of Korea to your breakfast routine.

- PREP TIME: 5 mins 
- COOK TIME: 10 – 15 mins
- TOTAL TIME: 20 mins 
- SERVINGS: 3 – 4

•    8 large eggs
•    20 – 30g thinly sliced scallion or chives (optional)
•    20 – 30g chopped carrot (optional)
•    1 Tbsp of salted shrimp chopped or 1/4 tsp of seasoned salt (or fish sauce)
•    1 – 2 tbsp of mirin (optional)
•    1 – 2 Tbsp of milk (optional)
•    1 Tbsp of sesame oil (optional)
•    1 tsp of sesame seeds (optional-garnish)
•    1 tsp of red pepper power (optional-garnish)
•    1 tsp of baking powder (optional)
•    300-400ml of water/ or rice water/ or anchovy kelp stock
•    A pinch of black pepper

1.    Chop carrots, salted shrimp, and cut scallions, then set them aside.  

2.    In a bowl, beat the eggs and add mirin, oil, sesame oil, milk, scallion, salted shrimp, veggies and a pinch of black pepper. Mix well and set it aside.  
*Pro-tip: There are some variations of Korean steamed eggs. If you want to make the fluffiest version of steamed eggs like those served at restaurants, then add a teaspoon of baking powder to the egg mixture. It will allow you to copy the form of the so-called "Poktan Gyerranjim," which literally means bomb steamed eggs.

3. Boil 300-400 ml water in earthenware.
*Pro-tip: You need to determine how much water you will need. The common egg and water ratio is around 1:1 in volume. I normally use medium-sized eggs which measure about 40-50ml each (one egg to 40-50ml of water). I added around 400ml of water. You can replace water with rice water or stock.

4. When the water comes to a boil, add the mixture of eggs and reduce the heat to medium-low heat.

5. Gently stir the eggs with a spoon in one direction, keeping on medium-low heat.

6. When the eggs are cooked at 70-80 percent, reduce the heat to low and cover it with a lid. (Use a high-dome lid if you're making poktan gyerranjim.)

7. Steam it thoroughly for about 3 to 5 minutes until the eggs are set.

8. Carefully remove the lid from the earthenware and garnish with sesame seeds, green onion or your favorite seasonings or toppings. Serve it with rice. 

9. Bon appetite or 잘 먹겠습니다! (Pronounced: jal meok-ke-sseum-nida)!

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