Earthenware Pot Steamed Egg (Ttukbaegi Gyeranjjim)
A Heartwarming Earthenware Pot Steamed Egg That Warms You Up
A soft and savory steamed egg dish. Perfect for a comforting meal.
Ingredients- 3 large eggs
- 1 cup anchovy-kelp broth
- A little chopped green onion
Seasoning- 1 tsp sesame oil
- 1 tsp rice wine (cheongju) or cooking wine
- Salt to taste
- Red pepper flakes to taste
- 1 tsp sesame oil
- 1 tsp rice wine (cheongju) or cooking wine
- Salt to taste
- Red pepper flakes to taste
Cooking Instructions
Step 1
First, let’s make the delicious anchovy-kelp broth, the base for this steamed egg. In a pot, combine 2 cups of water, 1 piece of dried kelp, and 5-6 dried anchovies. Bring to a boil, then reduce the heat to low. Remove the kelp after about 1 minute to prevent a bitter taste. Continue simmering the anchovies for about 5 more minutes to extract their flavor, then strain them out. You should have about 1 cup of broth. (Tip: For a cleaner broth flavor, you can soak the kelp in cold water beforehand to release its umami.)
Step 2
In a bowl, crack 3 large eggs. Add 1 teaspoon of sesame oil, 1 teaspoon of rice wine (or cooking wine), and salt to your preference. Whisk the eggs thoroughly until well combined. For an even smoother texture, you can strain the mixture through a sieve or meticulously break down the egg whites’ stringy part (the chalazae) with chopsticks. This step ensures a melt-in-your-mouth experience.
Step 3
Pour the 1 cup of prepared anchovy-kelp broth into an earthenware pot (ttukbaegi). Place it over medium heat and bring it to a simmer. Once the broth is bubbling, carefully pour in the whisked egg mixture. Gently stir the egg mixture just once or twice with chopsticks or a spoon to create soft curds – avoid over-stirring, as this can make the steamed egg tough. Then, cover the pot with a lid.
Step 4
As the egg mixture begins to set slightly (after about 2-3 minutes), observe the steam rising from the sides of the pot. Reduce the heat to low. Sprinkle the chopped green onions evenly over the top. If you desire a touch of spice, add a pinch of red pepper flakes according to your preference. Replace the lid and continue to cook on low heat for about 5-7 minutes, or until the steamed egg is fully cooked through. Be cautious of high heat, which can burn the outside while leaving the inside undercooked. You’ll know it’s ready when you smell the rich, savory aroma of cooked egg and the top appears lightly golden. Carefully remove from heat, as the pot will be very hot. Enjoy your delicious, homemade steamed egg!
