Korean Steamed eggs (aka Ttukbaegi gyeranjjim)

I love this dish…

It always my favorite side dish among many other Korean yummy side dishes.

Bough the earthenware bowl sometimes ago at Korean mini mart and try to cook it. And since I don’t have the right recipe so  I experiment using my Mum’s Chinese steam egg recipe , the first time when I made it , the result was okay  but the egg was not as fluffy as it supposed to be.

Then I was told by a friend to increase the amount of the water into 1/3 portion of the whole mixture and instead of using just water, it will taste much better to use chicken broth. And in my last trip to Seoul I do noticed that the steamed eggs they serve at the restaurant was very fluffy and have some stocks inside, so I modified the recipe and here is the result.

Ingredients :

3 – 4 Eggs -> for the medium size bowl.

chicken broth – 1/3 of the bowl

1 tea spoon  fish sauce

Chopped green onion

1 table spoon sesame oil

Steps :

1. Heat the earthenware bowl over medium heat, pour chicken broth into and let it boil

2. Beat the eggs till loose, add fish sauce and chopped green onion, beat well.

3. Once the broth starts boiling, lower the heat and pour in the eggs mixture , stir for a while until all ingredients are well mixed.

4. Close the lid and let the egg mixture cooked for about 4-5 minutes until egg sizzle and looks fluffy. I didn’t use the earthenware cover  and use transparent cover instead so I can see how the egg mixture develop.

5. Drizzle the egg with sesame oil upon serving.

6. Best eat while still hot.

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