Korean Steamed Egg in Hot Pot(Gyeran Jjim)

….It’s a very mild soft side dish in an earthenware bowl called ttukbaegi gyeranjjim. When I was young, food in ttukbaegi used to be eaten by every family in Korea. It was our culture. How much fun my family had with meal time. Ttubaegi is better because it reminds me of my hometown. I used anchovy broth and egg mixture with Mirin and sesame oil. Once out of the heat, the steamed egg will quickly collapse back into the ttukbaegi. If you cook any kind of egg dish, the Mirin removes the smell of eggs. The result was great. Please don’t forget it.

Servings: 2–3

Time: 15 minutes

Ingredients:

1. 4 eggs
2. 250–300 ml anchovy broth
3. 2 ts mixed fish sauce(gukganjang : fish sauce : tuna sauce=1:1:1)
4. 1/2 Ts Mirin
5. 2 pinches of sea salt
6. 2–3 drops of sesame oil
7. 1 ts green onion, minced

Cooking Instructions:

1. Mix the egg, Mirin, sea salt and sesame oil into a bowl well with an egg whisk.

2. Heat a ttukbaegi with medium low heat and add the anchovy broth and mixed fish sauce into the ttukbaegi to boil them.

3. Pour the egg mixture into the ttukbaegi little by little. Continue to stir with a chopstick until the egg mixture runs out.

4. Heat down the pot to low heat for 5 minutes with a lid.

5. Turn off the heat and add some green onion. Serve it.

You can also view this recipe on instagram.

https://www.instagram.com/p/CREeFmSs2dy/