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Cookbook Challenge - Gyeranjjim - Steamed Eggs

Updated: Mar 19, 2021

Steamed eggs is so comforting to eat for breakfast or as a side dish. Korean steamed eggs differ in texture and preparation from Chinese and Japanese steamed eggs which is more like custard. Gyeranjjim is fluffier and more airy. So easy to make. Simply get some broth or water boiling in a earthenware pot or saucepan, add beaten eggs, stir, cover and cook for a few minutes until puffed up and cooked through.

You can vary it by adding in colorful vegetables chopped small like green onions, peppers, carrots or mushrooms. You can even add fermented salted shrimp for an extra punch of flavor.

When I was researching and testing, I found 3 basic methods to make this simple dish. I am not a fan of cooking things in the microwave so this will be a rare pass on that version of Maangchi's recipe. The other two methods involved using an earthenware/clay pot on the stovetop. The second method I'm also abandoning because I don't think it's the traditional way or see the point of doing it that way in the clay pot. It's exactly like making soft scrambled eggs but in a clay pot. Heat up the egg mixture in the clay pot and keep stirring till you get it to the right consistency.

The third method I think is the way restaurants make it giving a creamy, fluffy, airy steamed egg. Maangchi has a recipe for this too but called ttukbaegi meaning "earthenware". This is the recipe I am following. I don't have a Korean pot but I do have a Chinese clay pot so I will try it in that. If you have neither, use a heavy bottomed small saucepan.

In in a small earthenware pot or saucepan over medium high heat, bring 1 1/4 cup water, broth or dashi to a boil. Scramble 4 eggs in a bowl. Add a pinch of salt or a teaspoon of fish sauce. Strain if you wish, not necessary. Add extras like green onions in now or you could do it near the end when it'll just sit at the top for garnish. When the liquid comes up to a boil, slowly pour in the egg mixture and stir. Stir with a fork or chopsticks and cook for 1-2 minutes. It will start to solidify. Use a spoon or spatula to make sure to scrape egg mixture up from bottom to prevent burning. Cover and turn heat down to low and cook for another 4-5 minutes. Eggs should puff up and be cooked through when done. Serve immediately.

Enjoy this simple dish. It will warm up your insides and make you happy.

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