Myeongran (Pollock Roe) Steamed Egg: Flavor Bomb! Soft and Savory Ttukbaegi Myeongran Jjim Recipe
Myeongran Jjim Recipe, Pollock Roe Dishes, Ttukbaegi Steamed Egg, Savory Egg Dish
Experience the fantastic harmony of chewy pollack roe and silky steamed eggs! Make a delicious Myeongran Jjim in a ttukbaegi (earthenware pot) that’s perfect with rice. The unique umami and popping texture of pollack roe add a special touch to your steamed eggs. Here’s a detailed recipe that even beginners can easily follow.
Essential Ingredients- 5 fresh eggs
- 250ml purified water
- 0.5 Tbsp Dashida (or chicken stock)
- 2 strings of pollack roe
- A drizzle of sesame oil
Cooking Instructions
Step 1
First, prepare 5 fresh eggs. Crack the eggs into a bowl, remove the chalazae (white stringy bits), and gently whisk them with a fork or whisk until smooth. Mix them well without lumps, being careful not to create too much foam.
Step 2
Add seasoning to enhance the flavor of the egg mixture. The base is 0.5 Tbsp of Dashida, but you can substitute it with fish sauce, YeonDu (Korean soup soy sauce), or salted seasoning if you prefer. Since the saltiness of pollack roe can vary, it’s recommended to start with a smaller amount and adjust the seasoning later after tasting.
Step 3
Prepare one of the two strings of pollack roe. Gently scrape off the membrane with the back of a knife, then add only the soft roe to the egg mixture. Stir lightly to combine the roe with the eggs. It’s important to gently break apart the roe so it doesn’t clump.
Step 4
Pour 250ml of water into a pot to be used for cooking the steamed eggs and bring it to a rolling boil over high heat. Using boiling water helps the eggs cook quickly and become tender.
Step 5
Once the water is boiling vigorously, reduce the heat to medium-high and carefully pour the prepared egg mixture into the boiling water. Tilting the pot slightly as you pour will help it spread evenly and smoothly.
Step 6
As the egg mixture begins to set, gently stir the sides and bottom of the pot with chopsticks or a spatula. This prevents the eggs from burning or sticking and creates a smooth, uniform texture. When the egg mixture is about 80% cooked, resembling a soft custard, reduce the heat to low.
Step 7
When the egg mixture is about 80% cooked, slice the remaining string of pollack roe and arrange it attractively on top of the steamed eggs. Cover the pot with a lid and continue to cook over low heat for about 1 minute to ensure it’s fully cooked through. Turn off the heat and let it rest; the residual heat will continue to cook the eggs until they are moist inside. Finally, drizzle a tablespoon of sesame oil over the top for a delicious finish! Your Myeongran Jjim is ready to enjoy.
