Baek Jong-won’s Bomb Gyeran Jjim (Steamed Egg)
Baek Jong-won Recipe: How to Make Fluffy and Voluminous Steamed Egg Like a Restaurant
Have you ever wondered how restaurants achieve that incredibly soft, puffy steamed egg? It’s not magic, it’s a technique! Chef Baek Jong-won reveals his secrets to creating a ‘bomb’ style Gyeran Jjim that rises dramatically. This recipe will guide you to achieve that impressive, cloud-like texture at home, perfect for any meal.
Ingredients- 6 large eggs
- 1/3 cup water
- 1/2 Tbsp salt
- 1/3 Tbsp sugar (optional, for a hint of sweetness)
- 1/2 green onion, finely chopped (for garnish)
- A drizzle of sesame oil (for garnish)
- A sprinkle of sesame seeds (for garnish)
Cooking Instructions
Step 1
Here are the key ingredients for our ‘bomb’ steamed egg: 6 fresh eggs and 1/3 cup of water. For basic seasoning, we’ll use 1/2 Tbsp of salt. If you’d like a subtle sweetness, add 1/3 Tbsp of sugar. Finally, we’ll prepare finely chopped green onions, a touch of sesame oil, and sesame seeds for garnish.
Step 2
First, prepare the garnish. Finely chop half a green onion. This will add a lovely fresh aroma and color to your finished Gyeran Jjim.
Step 3
Let’s get to the star of the dish: the eggs. Crack 6 fresh eggs into a bowl. This will measure out to about 2 cups. It’s crucial to beat the eggs thoroughly until the yolks and whites are completely combined.
Step 4
Now, we’ll add the water, which is key to achieving that tender texture. Add 1/3 cup of water (about 60ml) to the beaten eggs. Be mindful of the water amount; too much can make the steamed egg watery.
Step 5
Time for seasoning. Add 1/2 Tbsp of salt. Following Baek Jong-won’s tip, add about 1/3 Tbsp of sugar for a gentle sweetness. You can omit the sugar if you prefer a purely savory dish.
Step 6
Whisk the eggs, water, salt, and sugar together until well combined. Use a whisk or chopsticks to ensure no streaks of egg white or yolk remain. For an extra flavor boost, you can add a small amount of minced salted shrimp (saeujeot). If using saeujeot, make sure it’s finely minced to avoid chunky bits.
Step 7
The secret to a ‘bomb’ steamed egg is filling your earthenware pot (ttukbaegi) to about 80% of its capacity! This allows ample room for the egg mixture to puff up dramatically during cooking. Using a pot that’s too small might cause it to overflow, so choose wisely.
Step 8
Gently stir the egg mixture in the ttukbaegi with a spoon. Stir initially to combine, then continue until you see soft, fluffy curds forming, similar to the picture. Avoid over-stirring, as this can result in a tougher texture.
Step 9
You’ll know it’s time to cover when the egg mixture is about 80-90% cooked. You’ll notice the edges starting to set and a fluffy texture forming.
Step 10
Now, cover the pot. It’s best to use a lid that’s wide and open on top, or one that fits the ttukbaegi snugly. If you don’t have a matching lid, a lid from a ramen pot works well! Reduce the heat to low and let it steam for 3-6 minutes. Once you see steam gently rising, turn off the heat. The residual heat will finish the cooking.
Step 11
Lift the lid and behold your magnificent ‘bomb’ steamed egg, puffed up beautifully! Garnish with the chopped green onions, a sprinkle of sesame seeds, and a light drizzle of sesame oil. You’ve just created a restaurant-quality Gyeran Jjim right in your own kitchen. Enjoy!
