Posts tagged: korean recipes

Easy Korean Fluffy Steamed Egg One-Pot Recipe

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.

Easy Korean Fluffy Steamed Egg One-Pot Recipe
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Korean Style Fried Snapper With Seasoning Sauce

Many people avoid cooking or eating whole fish for different reasons. For some, they get queasy at the site of the head while for others, they do not know how to properly cook nor eat a whole fish. Aside from the texture and impressive presentation, fish cooked on the bone has the best flavor. The gelatin-rich backbone is an excellent heat conductor while the skin acts as an insulator to help seal in the moisture. Cooked whole fish has a sweet-tasting and moist flesh.

Let us show you a really easy and simple way to cook a whole fish. In this recipe, an entire fish is seasoned with salt, coated with flour, and fried in hot oil until crisp and golden brown. Instead of serving the fish with a dipping sauce, a rich sweet and spicy soy-based sauce is spread on top of the fish. This makes each bite of the fried fish more exciting and bursting with flavor. This Korean style fried snapper with seasoning sauce is best served with rice and sautéed bean sprouts.


This recipe takes about 45 minutes to make. Serves 3 to 4.

• 1 ½ pound whole black snapper, scaled and gutted
• 2 tsp salt
• 2 tbsp flour
• ⅓ cup of cooking oil

Seasoning Sauce (Yangnyeomjang):
• ¼ cup of soy sauce
• 3 green onions, chopped
• 2 garlic cloves, minced
• 1 green chili pepper, chopped
• 1 tbsp hot pepper flakes
• 2 tbsp sugar
• 1 tbsp sesame oil
• 1 tbsp roasted sesame seeds


Cut 3 to 4 diagonal slits on each side of the fish.
Rub salt all over the fish including the cavity, then set aside.
Heat oil in a large frying pan over medium heat.
Coat both sides of the fish with flour.
Gently place the fish in the frying pan.
Cook for 15 to 20 minutes or until golden brown.
Meanwhile, prepare the seasoning sauce.
Mix together soy sauce, green onions, garlic, green chili pepper, hot pepper flakes, and sugar in a small bowl.
Add sesame oil and roasted sesame seeds.
Mix well and set aside.
Turn the fish over and cook the other side for another 15 to 20 minutes over medium heat.
Turn the heat off and transfer the fried fish on a serving platter.
Immediately spread the seasoning sauce on top of the fish.

Ideas And Tips:

Aside from black snapper, you can use red snapper, tilapia, striped bass, bream, pomfret, pompano, sole, barramundi, grouper, branzino, trout, mackerel, halibut or surgeonfish.

For frying, you can use peanut oil, corn oil, soybean oil, sunflower oil, safflower oil, grapeseed oil or vegetable oil.

You can roast the whole fish in the oven, Place the salted fish on a greased baking sheet. Roast in the oven at 450°F for 18 to 20 minutes.

You can also steam the whole fish. Brush oil on the steaming plate so the fish does not stick while cooking. Cook the salted fish in a steamer for 20 to 25 minutes.

Korean Style Fried Snapper With Seasoning Sauce
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Grilled Yellow Corvina

Korean food has taken the world by storm. From Korean crispy fried chicken to barbeques, kimchi, ice cream, and bingsu, everyone seems to love them. A healthy traditional Korean dish is grilled yellow corvina. The fish, more popularly known as, yellow croaker is a saltwater fish that is native to the Northwestern Pacific, particularly the Yellow and East China seas. Yellow corvina is an excellent source of high-quality proteins and omega-3 fatty acids. It also contains iodine, selenium, calcium, iron, potassium, magnesium, phosphorus, sodium, zinc, copper, manganese, and vitamins A, B, D, E, and K. The method of seasoning and preserving yellow corvina through salting and drying has been a practice in Korea for a long time. The preserved fish is locally called, gulbi. You can find packaged frozen gulbi in Asian or Korean grocery stores. As frozen yellow gulbi is already cleaned and salted, all you have to do is thaw it, pan-grill it in some oil and you are good to go. This dish is perfect with hot steaming rice and any vegetable side dish.


This recipe takes about 20 minutes to make. Serves 4.

• 4 frozen gulbi (salted and dried yellow corvina)
• ¼ cup of peanut oil


Thaw the frozen yellow corvina for 2 to 3 hours on the kitchen counter or in the fridge overnight.
Using clean kitchen shears, trim off the fins, gills, and tails of the fish.
Using a paper towel, wipe off excess moisture from the fish.
Heat oil in a cast iron skillet over medium-high heat.
Arrange the fish in the pan.
Cover the pan with a lid and cook for 3 to 4 minutes over medium-high heat.
Remove the lid and carefully turn each fish over.
Cover the pan again with a lid and cook the other side for another 3 to 4 minutes.
Flip the fish over and this time, cook for 2 to 3 minutes uncovered.
Give the fish final turn and cook for another 2 to 3 minutes.
Turn the heat off and transfer the pan-grilled fish to a serving platter.

Ideas And Tips:

Aside from peanut oil, you can use corn oil, sunflower oil, safflower oil, grape seed oil, vegetable oil, almond oil or walnut oil.

You can substitute yellow corvina with grouper or striped bass.

You can also broil the fish in a pre-heated oven. Rub oil on both sides of the fish. Place the fish on a baking sheet lined with aluminum foil. Broil the fish for 5 minutes on each side.

Grilled Yellow Corvina
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