Silken Soybean Milk Steamed Egg (Kongmul Gyeranjjim)
Jongga Guk Soy Milk Steamed Egg Recipe
A delightfully smooth and nutty steamed egg dish made with savory soybean milk. This recipe uses Jongga Guk’s rich soy milk to create a texture akin to silken tofu, offering a comforting and nutritious meal perfect for all ages.
Key Ingredients- 60ml Jongga Guk Rich Soy Milk
- 1 fresh egg
- 50ml cold water
- A small amount of chives, finely chopped
Seasoning- 1 pinch of salt
- 1 pinch of salt
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your steamed egg. Finely chop the chives.
Step 2
Crack 1 fresh egg into a mixing bowl. Add the finely chopped chives to the bowl.
Step 3
Pour 60ml of Jongga Guk Rich Soy Milk into the bowl with the egg and chives. The soy milk’s nutty flavor will greatly enhance the steamed egg’s taste.
Step 4
Using chopsticks or a whisk, thoroughly beat the egg, soy milk, and chives together until well combined and smooth. Ensure there are no lumps. It’s crucial that the soy milk and egg are fully emulsified.
Step 5
Now, prepare the ttukbaegi (earthenware pot) for steaming. Add 50ml of cold water and a pinch of salt to the ttukbaegi. Stir to combine.
Step 6
Place the ttukbaegi on the stovetop over medium-high heat. Cover with a lid and bring the water to a boil.
Step 7
Once the water in the ttukbaegi is vigorously boiling,
Step 8
Slowly pour the prepared egg and soy milk mixture into the boiling water. Immediately reduce the heat to medium-low. Begin to gently stir the mixture from the edges of the pot towards the center. Continuous stirring is the key to achieving a silky-smooth texture, preventing the egg from curdling.
Step 9
Continue stirring gently for about 1 minute. You’ll notice the mixture starting to thicken and become soft and custardy, much like silken tofu. At this point, stop stirring but be mindful to prevent it from sticking to the bottom of the pot.
Step 10
As soon as you stop stirring, turn off the heat completely. Place the lid back on the ttukbaegi and let it steam for an additional 1 minute to allow it to finish cooking gently. Your smooth and savory soybean milk steamed egg is now ready to be enjoyed. It’s best served hot!
