Tender Steamed Eggs with Chewy Baby Octopus (Jjukkumi Gyeran Jjim)
#BabyOctopus #SteamedEgg #VolcanoEggSteamed #HomemadeRecipe #KoreanFood #Jjukkumi
Introducing ‘Jjukkumi Gyeran Jjim’, a delightful steamed egg dish that puffs up like a bomb, generously filled with chewy baby octopus for an extra burst of flavor. It’s the perfect side dish to complement spicy stir-fried baby octopus or any main course. This recipe brings back fond memories of visiting ‘Jjuga-ne’ near Yeongdeungpo-gu Office Station, where their baby octopus dumplings and steamed eggs provided a cooling contrast to the fiery stir-fried octopus. While dumplings can be labor-intensive, this steamed egg dish is surprisingly easy to make with just a few leftover baby octopuses. The firm, plump texture of the male baby octopus combined with the soft, delicate steamed egg creates a truly exceptional taste experience. This dish is a guaranteed flavor explosion that will have you reaching for more rice. Let’s get started!
Ingredients- 3 fresh eggs
- 3 Tbsp flavorful broth (e.g., anchovy-kelp broth)
- 1 tsp savory anchovy sauce (fish sauce)
- 1 tsp finely chopped scallions
- 2 baby octopuses, cleaned and finely chopped
- 1 tsp fragrant sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
In a bowl, crack the 3 fresh eggs. Using a whisk or by flicking your wrist, beat the eggs until completely smooth and no lumps remain. Removing the chalaza (the white, stringy bits) and incorporating plenty of air will help the steamed egg puff up beautifully and become fluffy. The key to achieving a ‘bomb’ steamed egg starts with properly beating the eggs.
Step 2
To the well-beaten eggs, add 3 tablespoons of broth, the finely chopped scallions, and 1 teaspoon of anchovy sauce for seasoning. The anchovy sauce is used here for seasoning, but if you don’t have it, you can use salt for a clean taste, or finely minced salted shrimp for added umami. It’s recommended to taste the mixture at this stage to adjust the seasoning.
Step 3
Add the 2 baby octopuses, which have been cleaned and finely chopped, into the egg mixture. The chewy texture of the octopus will perfectly complement the soft steamed egg, creating a unique flavor. Feel free to increase the amount of octopus if you’re a big fan. It’s not ‘Jjukkumi Gyeran Jjim’ without the octopus!
Step 4
Now, it’s time to cook. Place a ttukbaegi (earthenware pot) over low heat. It’s crucial to continuously stir the mixture from the beginning until the end as the chopped octopus and egg mixture combine. This process helps the eggs cook evenly into soft curds and allows the steam generated during cooking to help the egg dish puff up.
Step 5
The egg mixture will gradually begin to cook and transform into soft, fluffy curds. Continue stirring without stopping to ensure a fine, smooth texture. This constant stirring ensures that the entire steamed egg cooks uniformly while puffing up magnificently. Patience in stirring is key!
Step 6
Once the egg mixture has become uniformly curdled, cover the ttukbaegi with a lid and continue to cook slowly over low heat. Important tip: Do not lift the lid until the steamed egg has fully puffed up! Releasing the steam can cause the puffed egg dish to deflate. When you start to smell a slightly toasty aroma, it’s almost done. The slight scorching at the bottom of the pot adds a delightful depth of flavor.
Step 7
Turn off the heat and carefully lift the lid. Wow! You’ll be amazed by how magnificently the steamed egg has puffed up. Even with just 3 eggs, it puffs up beautifully. If you’re aiming for a truly colossal ‘bomb steamed egg,’ you can try increasing the number of eggs to 5 or 6. But this result is already wonderfully impressive, isn’t it?
Step 8
Finally, drizzle the fragrant sesame oil over the finished Jjukkumi Gyeran Jjim and sprinkle with toasted sesame seeds. The harmony between the chewy octopus and the soft, moist steamed egg is simply superb! This ‘bomb steamed egg’ is perfect as a side dish for rice or as a delightful accompaniment to drinks. Enjoy!
