Steamed Egg (Gyeranjjim) – ‘Bomb’ Style
How to Make a ‘Bomb’ Steamed Egg in a Ttukbaegi (Earthenware Pot)
Today, we’re making a delicious ‘Bomb Steamed Egg’ using eggs, a staple ingredient in any refrigerator. The secrets to a successful ‘Bomb Steamed Egg’ lie in the correct water ratio and precise heat control. Master these two elements, and anyone can create a wonderfully fluffy and soft steamed egg that puffs up beautifully. Enjoy this delightful dish made right in your ttukbaegi!
Ingredients- 6 fresh eggs
- 1 paper cup (approx. 180ml) of anchovy-kelp broth
- 1 Tbsp cooking wine (to remove eggy smell)
- 1 Tbsp finely minced salted shrimp (for umami)
- Chopped green onions (for garnish)
- A pinch of red chili powder (for color and flavor)
- Salt to taste
- A pinch of black pepper
- A drizzle of sesame oil
Cooking Instructions
Step 1
Gently whisk the 6 fresh eggs in a bowl until the yolks and whites are just combined. No need to overbeat.
Step 2
Before adding the eggs to the ttukbaegi (earthenware pot), lightly coat the inside with sesame oil. This crucial step prevents the egg mixture from sticking or burning, ensuring a clean finish.
Step 3
Pour the whisked eggs into the prepared ttukbaegi. Then, carefully add 1 paper cup of the chilled anchovy-kelp broth.
Step 4
Add 1 tablespoon of finely minced salted shrimp for a savory depth, and 1 tablespoon of cooking wine to eliminate any eggy odor. Season with a pinch of salt and a dash of black pepper according to your preference. Mix everything gently until well combined.
Step 5
Here’s the key to a successful ‘Bomb Steamed Egg’: fill the ttukbaegi with the egg mixture up to about 90% of its capacity. Filling it too full might cause it to overflow during cooking.
Step 6
Place the ttukbaegi over medium-low heat. Stir the egg mixture continuously with a spoon, scraping the bottom and sides, until it’s about 70-80% cooked. This constant stirring ensures even cooking and creates a wonderfully fluffy texture.
Step 7
You’ll notice the egg mixture starting to thicken and become fluffy. Once it reaches this stage, cover the ttukbaegi with a lid (like a bowl or another pot lid) and continue to cook over low heat until the steamed egg puffs up significantly.
Step 8
As you’ve been stirring, the egg mixture will begin to coalesce into soft curds, forming that characteristic fluffy texture.
Step 9
Once the egg is mostly set and fluffy, cover the ttukbaegi with a bowl or a pot lid. Let it sit on low heat for just 1-2 more minutes, then turn off the heat. Covering it creates steam pressure that causes the egg to puff up dramatically, like a ‘bomb’! Do not lift the lid during this final stage, as it can cause the puffed egg to deflate.
Step 10
Finally, garnish your fluffy steamed egg with chopped green onions and a sprinkle of red chili powder. This completes your beautiful, soft, and delightfully puffed ‘Bomb Steamed Egg’! Serve immediately and enjoy.
