Soft Pollack Roe Steamed Egg (Myungran Gyeranjjim) Recipe
How to Make Fluffy and Moist Pollack Roe Steamed Egg
This is a special Myungran Gyeranjjim recipe passed down from my mother. The silky smooth steamed egg combined with the savory, slightly salty pollack roe creates a delightful dish perfect as a side for rice or a tasty snack.
Main Ingredients
- 8 large fresh eggs
- 2 plump pollack roes (myungran)
- Scallions or the white part of leeks, as needed
Seasonings & Others
- 1 Tbsp finely minced garlic
- Pinch of black pepper (adjust to taste)
- 1 Tbsp finely minced garlic
- Pinch of black pepper (adjust to taste)
Cooking Instructions
Step 1
First, prepare the pollack roe. Carefully slice the pollack roe in half lengthwise. Using a spoon or a small spatula, gently scrape out the roe from the membrane, gathering it together.
Step 2
Collect only the roe that has been separated from the membrane. Ensure any remaining membrane or tough bits are completely removed.
Step 3
Add the finely minced garlic (1 Tbsp) and a pinch of black pepper to the prepared pollack roe. Gently mix them together. Since pollack roe is already salty, adjust the pepper to your preference.
Step 4
Finely chop the scallions or the white parts of the leeks. Add the chopped greens to the pollack roe mixture and mix lightly. The fragrant aroma of the scallions enhances the flavor.
Step 5
Crack 8 eggs into a bowl. Whisk them thoroughly, removing the chalazae (the white stringy bits). Try not to whip too much air into the eggs. For an even smoother texture, strain the egg mixture through a fine-mesh sieve. Pour this prepared egg mixture gently into the bowl containing the pollack roe mixture.
Step 6
Using a spatula or spoon, gently stir the egg mixture and pollack roe mixture until well combined. Make sure to scrape the bottom of the bowl to incorporate everything evenly. Avoid stirring too vigorously; the goal is a smooth, harmonious blend.
Step 7
Add about 1.5 cups (300ml) of water and stir gently again. The ratio of egg to water can be adjusted based on your desired consistency. Adding water and mixing well is key to achieving a moist and tender steamed egg.
Step 8
Now it’s time to steam. Fill your steamer pot with water and bring it to a boil. Once boiling, carefully place your earthenware pot (or heatproof dish) containing the mixture into the steamer. When the mixture in the pot begins to bubble, gently stir the bottom with chopsticks or a similar utensil. This ensures even cooking throughout. Cover with a lid and steam over medium-low heat for about 15-20 minutes, or until set. Your delicious Myungran Gyeranjjim is ready!
