Volcano gyeran-jjim (fluffy steamed eggs)
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 215 minEasy
The puffed-up steamed egg served at Korean barbecue restaurants needs nothing more than an earthenware pot (ttukbaegi), low heat and a lid. Seasoning with salted shrimp instead of salt gives it real depth. If the heat is too high the bottom burns; without a lid it won't rise. A small bowl turned upside down works as a lid.
Ingredients
- Eggs4
- Water or anchovy stock200 ml
- Salted shrimp (or 1/3 tsp salt)1 tsp
- Green onion1/3
- Sesame oila drizzle
- Toasted sesame seedsa pinch
Steps
- Beat the eggs until smooth and finely chop the green onion.
- Bring the water and salted shrimp to a boil in the earthenware pot over medium heat.
- Pour in the eggs and stir continuously with a spoon so the bottom doesn't stick.
- When it's about 70% set and curdy, add the green onion, turn the heat to low and cover for 2–3 minutes.
- Once it has puffed up, turn off the heat and finish with sesame oil and sesame seeds.
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@mukkidex_kitchen
The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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