Steamed egg casserole(계란찜: Gyeran jjim) (Eng)

I watched the Korean drama “Let’s Eat” so interesting.

This drama shows a good variety of dishes.

So I will try to make the ones that are simple and easy to make.

Today I ‘m going to show you a steamed egg casserole.

Gyeran jjim is a Korean steamed egg casserole,

which is a popular dish in Korea and often eaten as a side dish.

The main ingredients include egg and water with optional ingredients such as green onions, salted shrimp sauce (새우젖 saeujeot), salt, pepper other types of vegetables.

There are several types of ways to cook gyeran jjim.

Gyeran jjim is usually cooked by steaming the mixed ingredients.

Steaming requires placing a bowl of the mixed ingredients inside a pot of boiling water.

Gyeran jjim is also cooked by boiling the ingredients in a ceramic stovetop-safe crock under a very low heat. For a faster result, some people microwave the bowl of mixture.

I’m going to show you gyeran jjim with ttukbaegi

A ttukbaegi is Korean unglazed earthenware pot.

used to cook or serve stew, soup, or other boiled dishes in Korean cuisine.

Made from coarse sand-mud.

Ingredients

· 2 Eggs

· 1 and half cup water(or chicken broths or anchovy broths)

· ½ table spoon salted shrimp sauce (or fish sauce or salt)

· 1 table spoon chopped green onion

· 1 table spoon chopped carrot

I bought green onions on sale,

then rinse and cut after put it in plastic bag.

And keep freezer.

Direction

1. Put 2 cracked eggs in pot (ttukbaegi) .

2 . Add 1 and half cup water (or chicken broths or anchovy broths).

3. Whisking eggs and water (or broths)
until they are completely blended in a creamy like consistency.

4. Add ½ table spoon salted shrimp sauce (fish sauce or salt)

and 1 tbs chopped green onion, 1 tbs chopped carrot. Beat well.

5. Close the lid and simmer for 10-15 minutes over medium low heat
until the egg mixture sizzles and has a texture like soft tofu.

6. Serve hot as a side dish with rice.

Put 2 cracked eggs in pot (ttukbaegi)

Add 1 and half cup water (or chicken broths or anchovy broths).
Whisking eggs and water (or broths)
until they are completely blended in a creamy like consistency.