Hola everyone. This here Korean steamed egg side dish or, “banchan,” is one of my favorites. I mean… silky, almost custardy, broth-laced souffléd eggs… how could you not be into that sort of thing. In this video we’ll put our classic Korean Anchovy Stock to good use and make a dish known in Korean as “Gyeran Jjim (계란찜).” If you’d like to make your own Korean Anchovy Stock see my other video on how to do so. “Traditionally,” this dish is served in Korean as a “ttukbaegi (뚝배기),” or clay pot. The dish is usually garnished with green onions but, as you’ll see, I do things a tad differently.
Gyeran Jjim can be enjoyed at breakfast, lunch or dinner. The choice is yours, mi amiga/o. I hope this video inspires you to venture into the beautiful and delicious nether-realm that is Korean cooking. As per usual, I’ll slap a few details as well as the ingredient list and measurements below. Happy cooking.
Ingredients:
4 Whole Eggs
1 tsp (2g) Kosher Salt
1 tsp (5ml) Fish Sauce
2 tsp (5ml) Mirin
1.25 cups (312ml) Korean Anchovy Stock [see video for reference]
Technique Video: https://www.youtube.com/watch?v=5pErEPXYMgQ&fbclid=IwAR3U48tsHH8Vu0zsM4t-DBSJ0ELe_R5uT-0OpCnZ34s6UaRV-FNFSZL8Yqw
bon appetit
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