GYERAN JJIM RECIPE RECIPES
GYERAN JJIM RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
You can create this Korean fluffy egg banchan for a Korean barbecue meal at home or for the centerpiece of a breakfast or lunch. Traditionally, there are fewer eggs and more liquid to give the dish more of a silken, soft tofu-like texture. We adjusted the ratio so that you get the drama of a rising souffleed top as it cooks.
Provided by Food Network Kitchen
Total Time 15 minutes
Cook Time 10 minutes
Yield 2 to 3 servings
Number Of Ingredients 6
Steps:
- Whisk together the mirin, eggs and 1 teaspoon salt in a medium bowl. Set aside.
- Brush a 3-cup (5.5-inch diameter) Korean earthenware pot with sesame oil. Combine 1/2 cup water and the dashi powder in the pot and bring to a boil over medium heat. Stir the egg mixture into the pot and cook, stirring gently and constantly with a rubber spatula, keeping an eye on the egg and scraping every bit on the bottom, until the egg is puffed up in the center and almost set but still slightly jiggly, 3 to 4 minutes. There will be a bit of weight and slower movement as the egg sets.
- Put a small heatproof bowl on top as a lid and cook over low heat, an additional 2 to 3 minutes. (As it cooks, some liquid will seep through and splatter; that is okay.) Turn off the heat and let rest for 1 minute. Carefully remove the lid and garnish with the scallion greens and sesame oil. Serve with rice and side dishes.
GYERANJJIM (KOREAN STEAMED EGG TOFU) RECIPE | ALLRECIPES
This is a recipe to make individual egg tofu cups. There is no tofu involved, but the eggs come out with a tofu-like texture.
Provided by Ann Lee
Categories Breakfast and Brunch Eggs
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 1 serving
Number Of Ingredients 5
Steps:
- Bring water to a boil in a small pot.
- Crack eggs into a big coffee mug or jar; season with salt. Whisk eggs, slowly pouring in 1 cup boiling water. Remove bubbles from the top of the eggs using a spoon.
- Lower coffee mug or jar gently into the pot of boiling water. Cover mug with a small plate. Cover pot with a lid and cook until eggs are set, about 10 minutes. Garnish with carrot and green onion.
Nutrition Facts : Calories 147.1 calories, CarbohydrateContent 1.7 g, CholesterolContent 372 mg, FatContent 10 g, FiberContent 0.3 g, ProteinContent 12.7 g, SaturatedFatContent 3.1 g, SodiumContent 747.6 mg, SugarContent 1.2 g
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KOREAN STEAMED EGGS (GYERANJJIM) | FOOD & WINE
Chef Eunjo Park, a 2020 Food & Wine Best New Chef, turns to the microwave to make gyeranjjim, a fluffy and luxurious dish of Korean steamed eggs, in just a few minutes. The eggs are infused with flavorful broth and topped with all kinds of optional garnishes, like a drizzle of toasted sesame oil or hot chile oil, or a sprinkle of scallions, sesame seeds, or cod roe. Traditionally served as a side dish, gyeranjjim can also be served on its own with a side of rice.
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- Microwave egg mixture on 70% power until eggs are halfway cooked, about 1 minute and 30 seconds. Stir mixture. Place a separate bowl of the same size or slightly larger on top of bowl in microwave, ensuring top bowl does not touch egg mixture. (Do not invert top bowl.) Microwave on 70% power in 15-second intervals as needed until eggs are fluffy and just cooked, about 1 minute. Garnish steamed eggs with sesame oil, chile oil, scallions, sesame seeds, cheese, and cod roe, as desired.
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KOREAN STEAMED EGGS (GYERANJJIM) | FOOD & WINE
Chef Eunjo Park, a 2020 Food & Wine Best New Chef, turns to the microwave to make gyeranjjim, a fluffy and luxurious dish of Korean steamed eggs, in just a few minutes. The eggs are infused with flavorful broth and topped with all kinds of optional garnishes, like a drizzle of toasted sesame oil or hot chile oil, or a sprinkle of scallions, sesame seeds, or cod roe. Traditionally served as a side dish, gyeranjjim can also be served on its own with a side of rice.
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