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A very quick, easy, and delicious recipe for fluffy Korean steamed eggs (Gyeran-jjim) cooked in a traditional earthenware bowl. This savory and soft egg dish is a comforting side that pairs perfectly with rice, ready in about 15 minutes.
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Whisk together 4 eggs, 1 chopped green onion, and 1 cup of salted chicken broth in an earthenware bowl. → Cover the bowl with a domed lid and place it on the stovetop. → Cook over medium-low heat for 12-13 minutes, or until fluffy and steaming. → Turn off the heat, drizzle with toasted sesame oil, and serve immediately.
Whisk together 4 eggs, 1 chopped green onion, and 1 cup of salted chicken broth in an earthenware bowl. → Cover the bowl with a domed lid and place it on the stovetop. → Cook over medium-low heat for 12-13 minutes, or until fluffy and steaming. → Turn off the heat, drizzle with toasted sesame oil, and serve immediately.
A very quick, easy, and delicious recipe for fluffy Korean steamed eggs (Gyeran-jjim) cooked in a traditional earthenware bowl. This savory and soft egg dish is a comforting side that pairs perfectly with rice, ready in about 15 minutes.
In a 3-cup earthenware bowl (ttukbaegi), crack four large eggs.
Finely chop one stalk of green onion and add it to the bowl with the eggs.
Pour one cup of salted chicken broth into the bowl. If using water instead, season with 4 teaspoons of fish sauce.
Use a fork to whisk the eggs, green onion, and broth together until well combined.
Place the bowl on the stovetop and cover it with a small, dome-shaped lid or an inverted bowl to allow room for the eggs to expand.
An earthenware bowl (ttukbaegi) is traditional and retains heat well, but a heavy, thick-bottomed stainless steel pot can be used as a substitute. Note that the cooking time will likely be shorter in a regular pot.
Using a dome-shaped lid or an inverted bowl is a key trick to give the eggs space to rise and become exceptionally fluffy.
The recipe is flexible. If you don't have chicken broth, you can use 1 cup of water seasoned with approximately 1 teaspoon of fish sauce per egg (4 teaspoons total).
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