Exploding Steamed Egg (Bong-tan Gyeran Jjim)
Altoran Chef Lim Seong-geun’s Signature Exploding Steamed Egg Recipe
Hello, everyone! Today, we’re diving into the delightful world of ‘Bong-tan Gyeran Jjim,’ a dish famed for its incredibly soft, cloud-like texture. I’ve shared variations before, but this time, we’re following the precise method from Chef Lim Seong-geun on Altoran. This recipe guarantees a restaurant-quality steamed egg dish that puffs up beautifully in your earthenware pot (ttukbaegi). Let’s get started on creating this comforting and delicious staple!
Main Ingredients- 5 Eggs
- 1.5 cups (300ml) Water
- 1 Tbsp Saeujeot (fermented salted shrimp), including the brine
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar
Cooking Instructions
Step 1
Begin by preparing the core ingredients for your fluffy steamed eggs. You’ll need 5 large eggs, 1.5 cups (approximately 300ml) of water, 1 tablespoon of saeujeot (fermented salted shrimp, making sure to include its flavorful brine), 1 tablespoon of minced garlic, and half a tablespoon of sugar.
Step 2
In a mixing bowl, combine the eggs, water, saeujeot, minced garlic, and sugar. Gently whisk everything together until well combined, being careful not to create too much foam. Ensure the saeujeot is fully dissolved into the mixture for an even flavor.
Step 3
For an exceptionally smooth and delicate texture, pass the egg mixture through a fine-mesh sieve. This step removes any unincorporated bits of egg or shrimp and ensures a silky-smooth consistency in your final dish.
Step 4
To prevent the steamed eggs from sticking to the bottom of the pot, add 1 tablespoon of cooking oil directly into the egg mixture and stir gently. The oil helps to distribute heat evenly and prevents the eggs from burning or sticking.
Step 5
Prepare your earthenware pot (ttukbaegi) by lightly coating the inside with sesame oil. Dip a paper towel into sesame oil and use it to wipe the inner walls and bottom of the ttukbaegi. This creates an additional layer of protection against sticking.
Step 6
Pour the prepared egg mixture into the sesame oil-coated ttukbaegi, filling it only about 70-80% full. This fill level is crucial for allowing the eggs to puff up without overflowing. Place the ttukbaegi over medium-high heat. Gently stir the mixture with chopsticks or a fork from the bottom to prevent it from setting unevenly.
Step 7
Once the egg mixture begins to set, forming soft curds, and you start seeing small bubbles around the edges, reduce the heat to low. It’s important not to rush this step; allowing it to cook a bit longer on low heat is key to achieving that signature puffed-up texture. Insufficient cooking here can lead to a flat steamed egg.
Step 8
With the heat on low, cover the ttukbaegi with a lid. Using a lid of the same diameter as the pot is ideal for creating the right amount of steam and space for the eggs to rise. If you don’t have a matching lid, a heatproof glass bowl of similar size will work. If condensation drips from the lid into the pot, wait about 30 seconds before lifting the lid. This brief wait allows excess steam to dissipate, helping the eggs puff up more dramatically.
Step 9
If your steamed egg didn’t puff up as dramatically as you’d hoped, don’t be discouraged! Every attempt is a learning experience. You’ll achieve that perfect ‘exploding’ look with practice. This outcome is a great opportunity to refine your technique for next time.
Step 10
Prepare the garnishes to finish your steamed egg. Sprinkle a little gochugaru (Korean chili flakes), finely chopped scallions (or green onions), and a pinch of sesame seeds over the top. This adds a beautiful visual appeal and a final touch of flavor to your delicious ‘Bong-tan Gyeran Jjim’.
