Steamed Egg Korean (Gyeranjjim 계란찜)
Ingredients
Egg 4 (200ml)
Water 300ml
Salt ⅓ - ½ teaspoon
Carrot & Green onion a little
Sesame oil a little
Optional: Dashima a small piece (Kombu, Kelp, Algae)
- No need for ttukbaegi (Korean earthenware) to make Gyeranjjim
- Unlike the Chinese or Japanese steamed egg, this stove-top cooked Gyernanjjim has a little bit of burnt flavor and that's the characteristic of this recipe.
- Brushing sesame oil into a pot prevents the egg from scorching and adds more flavors, umami
- Egg water ratio is described in the video
- You can add any ingredients of your choice: vegetables, meat (chicken, beef, pork, lamb), seafood (fish, shrimp, prawns, squid, clam), ham, and sausages
- Cheese topping: Add at the last 2 minute simmer
- Dashima cold stock: you can make it like "cold brew". the longer you brew the tastier it gets (up to 6 hours) you can use other substitutes.
- Plain water is fine for this recipe. Dashima stock is not a must.
Hi, I'm Sora Joanna, I want to share my SUPER EASY KOREAN RECIPES. Thanks for visiting my channel. Please SUBSCRIBE, LIKE and COMMENT ❤️. God bless you all.
Please note that I'm using international measurements. My cup is 250ml, tablespoon 15ml, and teaspoon 5ml. Check your cooking gadgets, please.
Happy cooking and happy life. koreancookingeasy@gmail.com
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I'm not promoting any products. The reason why I show you the products I'm using is... I want to point out if you use other brands you might adjust the ratio a little bit. And also the reason why I made the recipe a very small amount is... when you try a new recipe, please make it a very small amount and then make an adjustment then you decide your final recipe. That's what I do too.
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