Steamed Egg (Gyeranjjim) in a Clay Pot
This is a ‘Gyeranjjim’ (steamed egg dish) made using leftover eggs and green onions from your refrigerator, perfect as a side dish.
Here’s how to make a simple and delicious steamed egg dish, ‘Gyeranjjim,’ using common ingredients like eggs and green onions you likely have at home! This recipe is easy to follow and results in a wonderfully soft and savory side dish. Enjoy this comforting classic!
Ingredients
- 3 large eggs
- 1/2 stalk of green onion (scallion) or spring onion
- 1/3 Tbsp sugar
- 1/3 Tbsp salt
- 100ml water
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare 3 fresh eggs and half a stalk of green onion. Finely chop the green onion after washing it thoroughly.
Step 2
Crack the 3 eggs into a mixing bowl.
Step 3
Gently whisk the eggs until the yolks and whites are well combined. Be careful not to over-whisk, as too much foam can affect the texture.
Step 4
Add 1/3 tablespoon of sugar to the egg mixture.
Step 5
Add 1/3 tablespoon of salt for seasoning.
Step 6
Stir everything together until the sugar and salt are dissolved into the egg mixture.
Step 7
Pour in 100ml of water to make the steamed egg extra smooth. (For a richer flavor, you can use dashi broth or anchovy broth instead of water.)
Step 8
Whisk again to ensure the water and egg mixture are well combined, creating a smooth base for your steamed egg.
Step 9
Drizzle 1 tablespoon of sesame oil into your clay pot (ttukbaegi). This will add a wonderful nutty aroma.
Step 10
Carefully pour the prepared egg mixture into the sesame oil-coated clay pot.
Step 11
Place the clay pot over medium heat. Using chopsticks, gently stir the egg mixture continuously as it begins to set and form soft curds. Keep stirring to prevent it from sticking to the bottom and to ensure even cooking.
Step 12
Once the egg mixture has started to thicken slightly, sprinkle the finely chopped green onions evenly over the top. The fresh onion flavor will infuse into the steamed eggs.
Step 13
Cover the clay pot with a lid and reduce the heat to low. Let it steam for about 5 more minutes. This slow steaming allows the Gyeranjjim to become perfectly moist and tender.
Step 14
Your delicious and fragrant steamed egg (Gyeranjjim) is ready! Serve it hot, perhaps over a bowl of freshly steamed rice.
