Korean Steamed Egg - Gyeranjjim

Silky, soft , and salty

A luxurious way to enjoy eggs

Steamed egg was something that i had learned in the recent years. This first time I had Gyeranjjim was at my favorite Korean BBQ restaurant here in Nevada. It was silky, soft, salty, and my favorite part, steaming hot! When I'm at kbbq, I love adding some brisket sauce to the eggs and it just makes it even better. Use the recipe as a guideline, and make it your own. I love salt (I know it's bad) so I add a bit more fish sauce. I also add a tablespoon of anchovy broth at the end. I used a really cheap earthenware pot ($4 at Daiso) and cooked directly on the stove. These dishes are found at most asian stores.

Gyeranjjim Recipe

(Prep Time: 5 min Cook Time: 10 min Yield: 2-3 Servings)

INGREDIENTS:

4 Large Whole Eggs

1 Cup Anchovy Broth (I used anchovy powder and added to hot water)

*I reserved 1 TBS of Anchovy Broth

1 1/2 Tsp Fish Sauce

Green Onions Chopped

DIRECTIONS:

1. Crack eggs into a mix bow, and mix very well. If you want, run eggs through a strainer.

2. Lightly coat your earthenware ceramic pot with oil.

3. Pour in eggs, fish sauce, and broth, mix well.

4. Cook over medium low heat for about 5 minutes, then carefully stir.

5. Add in green onions, and steam for another 3-5 minutes.

6. Turn off heat, add in reserved broth, cover, and let it sit for 3 minutes.

7. Serve and enjoy! Make sure to use a pot holder or oven mitts to handle the pot.

Next time, I want to try it with cheese. I add cheese to everything because it makes everything taste better! Remember, change it as you wish, and season your food to taste.