Steamed egg in an earthenware bowl
Steamed egg cooked in an earthenware bowl is called ttukbaegi gyeranjjim because ttukbaegi means “earthenware bowl” in English and gyeranjjimmeans “steamed egg mixture.”
Ingredients
Eggs, chicken broth, fish sauce, green onion, sesame oil.
Directions
- Add 1½ cups of chicken broth to a 3 cup earthenware bowl. Boil over medium high heat.
- Add 3 cracked eggs and 1 egg yolk to a bowl.
- Add 1 to fish sauce and 2 tbsp chopped green onion to the eggs. Beat well.
- When the chicken broth starts boiling, lower the heat to a simmer.
- Add the egg mixture to the simmering broth and stir it well with a fork well for 10 seconds.
- Close the lid and simmer another 4-5 minutes until the egg mixture sizzles and has a texture like soft tofu.
- Open the lid and turn off the heat. Drizzle 2 ts sesame oil and sprinkle 1 tbsp chopped green onion over top. Serve hot as a side dish with rice.
