Ttukbaegi Gyeran Jjim (Earthenware Bowl Steam Egg)

The first time when I tried Korean steam egg in a restaurant, I was surprised why the steam egg was cook inside an earthen bowl instead of a plate or bowl like we used to and the texture is different too??  So, I asked my husband (That time was boy friend :p), why and the answer is this gyeran jjim is boiled on the stove directly and it's a little bit more like a stew or soup where it's fluffy and has a texture like soft tofu.  Today I am gonna share this recipe ( I had tried a few times and it's not as easy as I thought >.<" I feel that our steam egg is easier compare to this...  Anyway, after a few attemps, this is the best outcome so far~ ^^).  Have a try~

 



Serving size: 2 person

Ingredients:
Egg (large)                                                            3 Eggs + 1 Egg yolk
Anchovy/Kelp broth                                             1&1/2 cup
Fish sauce                                                             1 tbsp
Spring onion (chopped)                                        1 stalk
Finely chopped carrot                                           For garnish

Step by step photos:

 

1. Prepare anchovy (8 piece) and kelp [(3cm x 3cm) 2 piece] broth in a pot with 2 cups of water for 20 minutes over medium heat.
2. Crack 3 eggs and 1 egg yolk in a bowl and add in fish sauce and spring onion.  Beat well.
3. After the broth is ready, transfer one and half cup of the broth to earthenware bowl.  Boil over medium high heat.
4. Once the broth starts to simmer, lower the heat to low.  Add the egg mixture and stir with a fork for about 10 seconds.
5. Close the lid and let it simmer over low heat for about 3-4 minutes until the egg mixture sizzle (*Keep an eye while it simmer as the mixture may flow out.  If it starts to flow, open the lid)
6. Once the egg mixture cook and has soft tofu texture, off the heat, garnish with some chopped spring onion and carrot.
7. Scoop out the egg and slurp~

Tips:

• More egg yolk is used in this recipe to get a more yellowish color steam egg :)
• Broth: you can subsitute with chicken/vegetable broth
• Fish sauce: I prefer Korean anchovy fish sauce compare to Thai fish sauce as the Thai fish sauce flavor is too strong...