Steamed Egg Pot
Fluffy & Voluminous Ttukbaegi Egg Soufflé (Gyeranjjim): A Delicious Recipe
Why not add a beautiful and simple, yet incredibly delicious steamed egg dish to your weekend table? It’s a delightful side that everyone will surely enjoy!
Ingredients- 5 large eggs
- 120ml water
- 20ml mirin (cooking wine, for eliminating odors and adding umami)
- Pinch of black pepper
- 2/3 tsp salt
- A little crushed sesame seeds (for garnish)
- A drizzle of sesame oil
- Finely chopped red chili peppers (for color and mild spice)
- Finely chopped green onions (for color and freshness)
Cooking Instructions
Step 1
For a more detailed look at the recipe and cooking process, please refer to the video tutorial above! https://youtu.be/Y3j2NqSPvcM
Step 2
First, prepare your Ttukbaegi (Korean earthenware pot) for the steamed egg. Place the Ttukbaegi over medium heat and preheat it thoroughly for about 3-5 minutes. Once the pot is hot, evenly coat the inside with sesame oil. This crucial step prevents the egg mixture from sticking to the pot, making it much easier to serve later. 😊
Step 3
In a bowl, crack 5 large eggs. Add 120ml of water, 20ml of mirin, 2/3 tsp of salt, and a pinch of black pepper. Whisk everything together vigorously with chopsticks until the eggs are fully beaten and well combined with the other ingredients. (Tip: Preparing the egg mixture while the Ttukbaegi is preheating is a great way to save time!)
Step 4
Carefully pour the egg mixture into the preheated Ttukbaegi. Keep the heat on medium and gently stir the mixture with chopsticks, scraping the bottom and sides of the pot. Continue stirring until the egg mixture starts to form soft curds and is about 80% cooked and slightly thickened. This step is key to achieving a wonderfully soft and moist texture!
Step 5
Once the egg mixture is about 80% cooked, cover the Ttukbaegi with an opaque lid or a heatproof bowl. Reduce the heat to low and let it steam for about 3-4 minutes, or until the egg mixture puffs up and is fully cooked. Covering traps the steam, ensuring a super moist and tender result. (Tip: If using an opaque lid, you can briefly lift it to check the doneness if needed.)
Step 6
When the steamed egg is beautifully puffed and cooked through, turn off the heat. Garnish generously with the finely chopped red chili peppers and green onions. Finish with a light drizzle of sesame oil and a sprinkle of crushed sesame seeds for a delightful presentation. Enjoy your delicious Ttukbaegi Gyeranjjim while it’s warm! 😋
