Steamed Eggs in an Earthenware Bowl (Ttukbaegi Gyeranjjim) Recipe by Maangchi

The old way I used to do it included a lot more stirring. Stirring is still important, but you don’t need to do it as much. The simpler way is to cook the egg mixture in an earthenware bowl over medium low and wait until hot steam comes out between the lid and the bowl. Then your ttukbaegi gyeranjjim is well cooked!I got this idea from a Korean BBQ restaurant I visited a few years ago. The server brought out a kettle filled with the egg mixture and then carefully poured it into the gutter of the BBQ plate as my meat was being cooked.I always thought the egg mixture would burn if I didn’t stir it, but the egg mixture in the gutter was cooked perfectly! I started to think about using this technique with my own ttukbaegi gyeranjjim. When I came home, I tried making it without so much stirring, and it worked perfectly! The important tip is to cook the egg over medium low heat.It’s so easy to make it that I’m sure you will make it often. Last night I was editing this video right around dinner time. Watching these steaming eggs made me hungry and I thought: “Ok, it’s so easy to make, why not make it right now for dinner?” So I did! The old way I used to do it included a lot more stirring. Stirring is still important, but you don’t need to do it as much. The simpler way is to cook the egg mixture in an earthenware bowl over medium low and wait until hot steam comes out between the lid and the bowl. Then your ttukbaegi gyeranjjim is well cooked!I got this idea from a Korean BBQ restaurant I visited a few years ago. The server brought out a kettle filled with the egg mixture and then carefully poured it into the gutter of the BBQ plate as my meat was being cooked.I always thought the egg mixture would burn if I didn’t stir it, but the egg mixture in the gutter was cooked perfectly! I started to think about using this technique with my own ttukbaegi gyeranjjim. When I came home, I tried making it without so much stirring, and it worked perfectly! The important tip is to cook the egg over medium low heat.It’s so easy to make it that I’m sure you will make it often. Last night I was editing this video right around dinner time. Watching these steaming eggs made me hungry and I thought: “Ok, it’s so easy to make, why not make it right now for dinner?” So I did!

4 to 5 large eggs

1 green onion, chopped

1 cup salted chicken broth (or 1 cup water with 4 teaspoons fish sauce)

2 teaspoons toasted sesame oil

Directions at maangchi.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer