Photograph of the finished Gyeran jjim

Korea · Trứng hấp nồi đất Gyeran jjim

Gyeran jjim

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 16
  • Photograph of Dried anchovies Dried anchovies 2.1 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.1 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.4 oz
  • Photograph of Salt Salt 0.6 oz
  • Photograph of Carrot Carrot 0.8

Method

  1. 1 Cook the dried anchovies with kombu and 250 ml of water for 10 minutes, then strain the broth and let it cool.
  2. 2 Beat the eggs and then strain them through a sieve twice to remove any membranes and air bubbles.
  3. 3 Mix the eggs with the broth in a ratio of one egg to one broth; less water will result in a firm, cake-like egg mixture.
  4. 4 Pour into an earthenware pot, then simmer over low heat, stirring constantly for 5 minutes until the eggs begin to thicken.
  5. 5 Cover the pot, turn off the heat, and let it sit for 8 minutes to allow the egg mass to rise and spread out of the pot.
  6. 6 Sprinkle with chopped scallions, finely chopped carrots, roasted sesame seeds, and drizzle with sesame oil, then serve immediately from the pot.

With an appliance

  • Microwave 20 min

    Replace steps 4–5: loosely cover the egg pot and microwave on low power (300 W) for 7 minutes, then let it rest for 3 minutes to allow the eggs to puff up; step 6 remains unchanged.

Start cooking