Soft Korean Steamed Egg in Earthenware Pot (Gyeranjjim)
The Ultimate Recipe for Perfectly Cooked, Non-Burn Earthenware Pot Gyeranjjim!
Tired of your steamed eggs always burning at the bottom? Say goodbye to burnt gyeranjjim forever! Learn the secret to making incredibly soft, custard-like steamed eggs in a traditional earthenware pot (ttukbaegi). This dish is a delightful side, perfect for any meal or even as a comforting snack.
Ingredients- 3 Eggs
- Carrot (small amount, finely minced)
- Scallions (small amount, finely chopped)
- 1/2 tsp Salt (using a coffee spoon for measurement)
- 200ml Water or Anchovy-Dashima Broth
Cooking Instructions
Step 1
First, crack 3 eggs into a clean bowl. Add half a teaspoon of salt (measured with a coffee spoon) and whisk thoroughly until the eggs are completely beaten and the salt is dissolved. Evenly distributed salt ensures consistent seasoning throughout the gyeranjjim.
Step 2
Finely chop the scallions and mince the carrot into very small pieces. Add these prepared vegetables to the beaten egg mixture and stir well with chopsticks or a spoon. The vegetables add color and texture to the dish.
Step 3
Now, prepare your earthenware pot (ttukbaegi). Pour 200ml of water or anchovy-dashima broth into the pot. Place it over high heat, cover with a lid, and bring it to a rolling boil. A thoroughly heated pot is crucial to prevent the gyeranjjim from sticking and burning.
Step 4
Once the water in the ttukbaegi is vigorously boiling, carefully pour the prepared egg mixture into the pot. Keep the heat on high at this stage.
Step 5
After pouring the egg mixture, do not leave it unattended! Use a spoon to gently stir the egg mixture from the edges, preventing it from sticking to the bottom of the pot. As the egg mixture starts to gently clump together (‘monggeul monggeul’), stop stirring and let the clumpy egg cook undisturbed.
Step 6
When you see the egg mixture cooking into soft curds (‘monggeul monggeul’), immediately reduce the heat to low. Cooking slowly on low heat ensures that the inside is cooked thoroughly and prevents burning.
Step 7
Once the heat is reduced to low, cover the pot with a lid and let it steam for 1-2 minutes. This steaming process helps retain moisture, keeping the gyeranjjim incredibly tender and delicate.
Step 8
Voilà! Your perfectly non-burnt, steaming hot earthenware pot gyeranjjim is ready. It’s best enjoyed immediately while warm. It’s also delicious served over rice and mixed in!
