Korean Steamed Eggs (Gyeran Jjim)
Ingredients
- 6 eggs
- 1 tsp sugar
- 1 tbsp salted fermented shrimp saeu-jeot
- 1/4 cup water
- 1 tbsp sesame oil
- 1 scallion chopped
- sprinkle of sesame seeds
Instructions
- Crack 6 eggs in a bowl. Add the salted shrimp and sugar. Whisk together. Pour the water into the egg mixture and mix well until combined.
- Pour the egg mixture into the ddukbaegi (earthenware pot) with the stove on low-medium heat.
- Constantly stir the egg mixture and scrape down the sides and bottom of the ddukbaegi. This prevents the mixture from sticking and burning.
- When the eggs are 75% cooked, mix in half of the scallions.
- Cover with a heatproof bowl or another ddukbaegi to create an 'oven'. This will create steam inside the ddukbaegi and cause the egg to rise.
- Turn the heat down to low and cook for 3-5 minutes. Once you hear a sizzle or hissing sound, you'll know it's ready. Carefully remove the lid with oven mitts.
- Garnish with the remaining scallions and sesame seeds. Drizzle sesame oil and serve immediately.
Notes
- The ddukbaegi or Korean earthenware pot is essential to making this dish. Using a pot will not give you the same result.
- Salted fermented shrimp can be found at Korean supermarkets. If you don't have any or you can't find it, you can substitute this with soy sauce or just plain salt.
- It's important that you use a heatproof bowl to cover the ddukbaegi so it doesn't crack or shatter. Do not use a glass bowl.