• Helen ModernPepper

Fluffy Hot Steamed Eggs Recipe + Mukbang (Gyeran Jjim 계란찜 Korean Steamed Eggs 뚝배기계란찜

Updated: Jan 13


If you love FLUFFY, MELTS-IN-YOUR-MOUTH, STEAMY, and PILLOWY EGGS, you came to the right place. Today's Korean Steamed Eggs (Gyeran Jjim 계란찜) is a restaurant-style recipe using Korean Earthenware Pot (TtukBaeGi 뚝배기). And, I will do a Tasting Show (Mukbang/먹방/Eating Show) with you and share my secret tips on how to enjoy this delicious fluffy, steamy eggs. And, this is SUPER EASY to make...😎

Below You'll Find:

- List Of Other Suggested Video Recipes Mentioned In Today's Spicy Korean Seasoning Sauce Recipe

- Ingredient List

- Online Product Links For Ingredients & Suggested Kitchen Gadgets

- Recipe Instruction

If you haven't done so yet, please SUBSCRIBE to Modern Pepper YouTube channel. I WOULD LOVE TO COOK WITH YOU AGAIN...:-)

Click To SUBSCRIBE: https://www.youtube.com/modernpepper

You can also FIND & FOLLOW ME @

https://www.instagram.com/modernpepper/

https://www.facebook.com/ModernPepper/

https://twitter.com/modernpepper

WOULD LOVE TO HEAR FROM YOU! PLEASE, PLEASE, PLEASE COMMENT BELOW...:-)

Also, leave me requests for future recipes for both traditional Korean cuisines and everyday meals with a Korean twist. Please take a photo of this Gyeran Jjim when you make it and post it on your social media and TAG @ModernPepper. I would love to see your creation!

See you soon...:-)

Thanks for watching!

Helen

Korean Egg Roll Omelette w/ Crab Meat 🦀 (Gyeran Mari 계란말이: Korean Banchan/Side Dish) - Ep. #54

Spicy Korean Nachos Recipe w/ Creamy Red Pepper Paste/GoChuJang Sauce - Modern Pepper video #34



Korean Rice 101 (Bap: 밥짓기 For HANGRY Souls: Multigrain Rice Japgokbap: 잡곡밥 - Modern Pepper #3

How To FERMENT, PRESERVE & PROPERLY STORE Your Store-Bought Kimchi (Tongbaechu-Kimchi 통배추김치) Ep #8

INGREDIENTS

(Serving Size: 2 Adults Main Entree)

2 Cups Anchovy Broth

2 Cups Eggs

For Garnishing: Thin slices of green onions/scallions (green part only) and a light sprinkle of sesame seeds

For Anchovy Broth

2 1/2 Cups Water

2 Dried Korean Anchovy 말린 멸치 (must be 1/5"or longer in length)

2 Tbsp Mirin 미림 (Korean/Japanese Rice Cooking Wine)

1/2 Tsp Anchovy Dashida 멸치 다시다 (Korean anchovy bouillon powder)

1/3" Thin slice Korean radish (substitution option: 1 Red radish with red layer removed)

1/2 Green Onion/Scallion (white part)

4 to 6 Peppercorns

1 Garlic Clove

1 Teabag/filter

Season To Taste: Kosher Salt (approximately 2 generously pinches/1/2 Tsp)

Amazon.com Links For Ingredients & Suggested Kitchen Gadgets:

(CLICK on the Amzon.com links below to view the item, NOT the pictures!)

Crazy Korean Cooking Korean Stone Bowl (Dolsot), Sizzling Hot Pot for Bibimbap and Soup - Premium Ceramic (Large with Lid)

CLICK HERE: https://amzn.to/2NPMA6u

JDW Products Traditional Premium Korean Dolsot Earthenware Bowl w/Lid

CLICK HERE: https://amzn.to/2S7yHUK

Korean DOLSOT Stone Bowl with Trivet, Premium Ceramic, Stone Pot Hot Pot for Bibimbap Soup Jjiage Korean Food (X-Large (7.1")

CLICK HERE: https://amzn.to/2NNtwG7


STAR-TOP Handmade Jujube Tree Wooden Korean dinnerware combinations Utensil, Spoons and Chopsticks

https://amzn.to/2JDxb9e

ROM AMERICA Korean Large Size Dried Anchovies 12 oz Dasi Anchovy for Soup Stock, 다시멸치

CLICK HERE: https://amzn.to/2O8yZfy

Dried Mix Seafood and Anchovy Dashi Pack

CLICK HERE: https://amzn.to/2CsCBTE


Cj Anchovy Dashida (Fish Stock)

CLICK HERE: https://amzn.to/2Pepgky

Ohsawa Genuine Mirin, Organic Sweet Rice Seasoning Wine for Traditional Japanese Cuisine, Aged over 9 Months for Umami Flavor

CLICK HERE: https://amzn.to/2IFhXzV

Kikkoman Manjo Aji Mirin, 17 fl oz

CLICK HERE: https://amzn.to/2w97Jme

Real Sea Salt - Natural Unrefined, Organic, Gluten Free, Ancient Kosher Sea Salt

CLICK HERE: https://amzn.to/2MvqSoB

Spicy World Peppercorn (Whole)-Black Tellicherry

CLICK HERE: https://amzn.to/2Qz9aSK

Sesame Seed Salt

https://amzn.to/2OlWjlJ

Bastean Tea Filter Bags Disposable Tea Infuser Drawstring Loose Leaf Tea with 100% Natural Unbleached Paper and Free Clip (100 PCS)

https://amzn.to/2NNqcuH


Mixing Bowls: Duralex Made In France Lys Stackable 10-Piece Bowl Set

https://amzn.to/2OmLy2y

OXO Good Grips 11-Inch Better Silicone Balloon Whisk

https://amzn.to/2S0mWPS

OXO Good Grips 2-Cup Angled Measuring Cup

https://amzn.to/2RCcf5T

Wusthof Classic 8-Inch Chef's Knife

CLICK HERE: https://amzn.to/2DtFEwi

Wüsthof Twelve Piece Block Set

CLICK HERE: https://amzn.to/2OGYJvT

Wusthof Classic 7-piece Slim Knife Block Set

CLICK HERE: https://amzn.to/2Q03tx9

John Boos Maple Wood End Grain Reversible Butcher Block Cutting Board, 20"x 15" x 2.25 Inches

CLICK HERE: https://amzn.to/2UpAYvH

RECIPE INSTRUCTION

Anchovy Broth

Gently open the center cavity of the dried anchovy and remove the black part which is the dried up intestines of the fish. DO NOT REMOVE the head or any other parts of the dried anchovy. FYI - The head of the anchovy has so much flavor. Place the peppercorns in the tea filter bag, lay the flat part of the chef's knife on top, make a fist, and strike it down to crack the peppercorns (as shown in the video). Place the dried anchovies in the tea filter bag.


In general, Korean dried anchovies for making broth are delicacies. The small dried anchovies (less than 1" long) are used for pan frying to make side dishes (called BanChan). Some of these higher-end dried anchovies can be over 2" long, which are considered gourmet, hence expensive. Any unused dried anchovies should be double-bagged in freezer bags and stored in the freezer. OR you can store them in a cool dry place in your kitchen.


Cut the root end of the garlic clove. Lay the flat part of the chef's knife on top of the garlic, make a fist, and strike it down to easily remove the garlic skin.

Using your ttukbaegi, bring 2.5 cups of water to boil. (FYI - Approximately, 1/2 cup of water will be reduced during the broth making process). Once the water is boiling, add the ingredients, except the Anchovy Dashida powder (멸치 다시다) and salt. Cover with the lid on and with the stove heat remaining at high, boil the dried anchovies for five minutes. Then five minutes later, remove all the ingredients and discard. (Now, you can eat these cooked dried anchovies and the vegetables with some GoChuJang/Korean Red Pepper Paste and Korean rice! Really yummy combination and super high in protein and calcium from the anchovies.) Turn the stove heat to low. Add the Anchovy Dashida powder (멸치 다시다) to the broth and taste. Then add some salt and season it to your salty preference. You want to make the broth salty enough to season the eggs you'll be adding.


TIP 1: Flash boiling the dried anchovies for five minutes will yield you with the flavorful essence taste of the dried anchovies. If you cook the dried anchovies for a longer period, you risk the chance of over-cooking them and adding that funky fish smell and taste to your broth. Ideally, you want your anchovy broth to taste clean and mild with the essence of that slight anchovy taste.


Cooking The Fluffy Eggs

Add 2 cups of eggs to a big mixing bowl and whisk for 30 seconds.

Now, turn the stove heat to high. Slowly add the whisked eggs to the broth, while continuously whisking the eggs from the mixing bowl. Then whisk the eggs in the broth for about 5 to 10 seconds, scraping off the eggs around the inner wall. Cover the ttukbaegi with a small mixing bowl (heatproof). Continue cooking for 3 minutes or until you smell a little bit of egg burning. Turn off the heat. You should see steam escaping from the pot. Remove the bowl and garnish with scallions and a sprinkle of toasted sesame seeds.

The cooked fluffy eggs will deflate quickly in a matter of minutes BUT not to worry because it will still taste fluffy, pillowy and melts-in-your-mouth delicious.


Volcano Egg Dome: If you wish to create that round dome on top, make sure to fill your ttukbaegi almost to 90% with the egg/broth liquid, leaving about 1/2" space to the rim. As the egg steams and rises, it will push the liquid to "spillover" the rim, creating that round dome on top. Now, make sure you are using a round mixing bowl to cover the ttukbaegi during the cooking process, and do not peak. Doing so releases the steam that it needs to raise the egg liquid. Personally, I prefer not to make this round dome because of the cleanup. As the egg liquid rises, the liquid will also "spillover" and cascade over the rim, creating a bit of a mess. BUT if you don't mind the cleanup, this is very easy to do😉


TIP 2: You can also add other toppings to your steamed eggs: Sesame oil, soy sauce, and/or GoChuGaRu (Korean Red Pepper Paste 고춧가루). I prefer to add a few slices of sweet bell peppers for that sweet crunchy taste with my steamed eggs.


TIP 3: Save any of your unfinished steamed eggs and have it the next day. It tastes absolutely delicious cold (has the texture of tofu), especially on hot summer days, mixed with some rice..YUM!

Now it is time to taste! For me, a side of perfectly fermented kimchi, Korean rice, some toasted seaweed, and this steamed egg dish is MY HAPPY MEAL...FOOD Heaven😇

Bon Appétit...😋


Korean recipe, Korean food, eggs, Cooking, Recipe, Kitchen, earthenware, steamed eggs, egg recipe, Chinese Steamed Eggs (Food), Gyeran Jjim (Food), Steaming, Ttukbaegi, Korean Food (Cuisine), Cooking (Interest), 뚝배기 계란찜, 계란찜집밥, 계란찜, 골목식당, 요리비책, #egg 레시피, Korean food, Korean cooking, Korean recipe, Korean cuisine, Korean authentic recipe, Korean kitchen, cooking, YouTube video recipe #koreanrecipes #koreancooking #koreaneggsidedish #eggbanchan #authenticKoreanrecipes #easykoreanrecipes #koreanfood #Koreaneggrecipe #volcanoeggs #steamedeggmukbang #mukbang #recipeandmukbang #계란찜만들기 #뚝배기계란찜만들기 #계란찜레시피 #뚝배기계란찜레시피 #먹방 #계란찜먹방

#koreansteamedegg #gyeranjjim #뚝배기계란찜 #계란찜 #Koreaneggrecipe #fluffysteamedeggs #koreanrecipes #koreancooking #koreaneggsidedish #eggbanchan #authenticKoreanrecipes #easykoreanrecipes #koreanfood #Koreaneggrecipe #volcanoeggs #banchan #koreansidedishes #steamedeggmukbang #mukbang #recipeandmukbang #계란찜만들기 #뚝배기계란찜만들기 #계란찜레시피 #뚝배기계란찜레시피 #먹방 #계란찜먹방

  • YouTube Social  Icon
  • Facebook Social Icon

© 2023 by The Food Feed. Proudly created with Wix.com

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.