ID: 205b1a02...
A very quick, easy, and delicious recipe for fluffy Korean steamed eggs (Gyeran-jjim) cooked in a traditional earthenware bowl. This savory and soft egg dish is a comforting side that pairs perfectly with rice, ready in about 15 minutes.
動画の読み込み中...
Whisk together 4 eggs, 1 chopped green onion, and 1 cup of salted chicken broth in an earthenware bowl. → Cover the bowl with a domed lid and place it on the stovetop. → Cook over medium-low heat for 12-13 minutes, or until fluffy and steaming. → Turn off the heat, drizzle with toasted sesame oil, and serve immediately.
Whisk together 4 eggs, 1 chopped green onion, and 1 cup of salted chicken broth in an earthenware bowl. → Cover the bowl with a domed lid and place it on the stovetop. → Cook over medium-low heat for 12-13 minutes, or until fluffy and steaming. → Turn off the heat, drizzle with toasted sesame oil, and serve immediately.
調理手順を分析中...
An earthenware bowl (ttukbaegi) is traditional and retains heat well, but a heavy, thick-bottomed stainless steel pot can be used as a substitute. Note that the cooking time will likely be shorter in a regular pot.
Using a dome-shaped lid or an inverted bowl is a key trick to give the eggs space to rise and become exceptionally fluffy.
The recipe is flexible. If you don't have chicken broth, you can use 1 cup of water seasoned with approximately 1 teaspoon of fish sauce per egg (4 teaspoons total).
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...