Steamed egg or “gaeran jjim” a popular Korean egg soufflé. It is typically served in Korean restaurants as a side dish or “ban chan”. It can also be eaten for breakfast or as a standalone meal. It is traditionally cooked and served in a “ttukbaegi”, a Korean earthenware bowl. Steamed egg prepared the traditional Korean way sets itself apart from egg dishes by its silky smooth texture.
If you like eating at Korean restaurants, you’ll be surprised how simple and easy it is to make this fluffy steamed egg dish at home. It all starts with boiling some chicken stock in a ttukbaegi. An egg mixture is gradually whisked in the boiling stock and then left to cook for a few minutes. Enjoy a delightfully light, delicious, and satisfying steamed egg dish, any time.
This recipe takes about 10 minutes to make. Serves 2 to 3.
• 1 cup of chicken stock
• 3 eggs
• 1 tbsp heavy cream
• ½ tsp salt
• ¼ tsp freshly cracked black pepper
• 1 tbsp finely chopped carrot
• 1 tbsp finely chopped scallion
• 1 red chili, finely chopped
Pour chicken stock into a Korean ttukbaegi or earthenware bowl.
Heat the ttukbaegi over medium-high heat until the stock boils.
Meanwhile, crack the eggs open into a bowl.
Beat just to break out the yolks.
Add heavy cream, salt, and black pepper.
Continue whisking until the ingredients are well combined.
Add chopped carrot, scallion, and red chili.
Whisk well until the veggies are well distributed.
Pour the egg mixture into the boiling stock.
Gently whisk just to mix the eggs and broth together.
Cover the ttukbaegi with a lid and cook for 4 to 5 minutes.
Turn the heat off and serve.
Ideas And Tips:
You can also use vegetable broth, dashi stock, beef broth or anchovy broth.
You may substitute salt with 1 tsp soy sauce.
You can use 1 tsp chili powder instead of fresh chili.
For the vegetables, you can also use bell pepper, kale, onion, spinach, zucchini, mushroom, corn kernels or peas.
If you want to make the steamed eggs hearty, you can add minced meat, chopped ham, chopped shrimps, chopped sausage or diced tofu.
You can substitute heavy cream with mayonnaise or shredded cheese.
If you want slightly firm steamed eggs, reduce the chicken stock to ½ cup.
You can purchase a ttukbaegi from Korean or Asian grocery stores. If you do not have a ttukbaegi, you can use a small saucepot, porcelain ware, stoneware or clay pot.
You can also cook the dish in a steamer. Brush a heat-resistant bowl with some oil. Fill 80% of the bowl with the egg mixture (including the chicken stock). If the bowl does not have a lid, cover it with plastic wrap. Steam the egg mixture for 15 minutes over medium-low heat.
images – https://www.youtube.com/watch?v=-_zaqAeL99w