Korean Steamed Egg
Gyeran Jjim
Prep: 3 min | Cook: 12 min | Total: 15 min | Serves: 2
Ingredients
- 3 Eggs
- ½ cup Water
- ¼ teaspoon Salt
- 1 stalk Green onion (finely chopped)
- ½ teaspoon Sesame oil (optional)
- ½ teaspoon Fish sauce (or salted shrimp paste) (optional)
Instructions
- Beat 3 eggs in a bowl. Add ½ cup water, salt, and fish sauce (if using). Mix well.
- Pour the egg mixture into a small heatproof pot or Korean earthenware pot (ttukbaegi). Place over medium heat.
- As the edges start to set (about 3 minutes), gently stir with chopsticks. Cover with a lid, reduce heat to low, and steam for 8-10 minutes until the egg puffs up like a soufflé.
- Remove from heat. Garnish with green onion and a drizzle of sesame oil. Serve immediately — it deflates as it cools.
From K-Kitchen — koreanhomecook.com