Best Kona Ks Korean Style Steamed Egg Casserole Egg Jjim Recipes
KONA K'S KOREAN-STYLE STEAMED EGG CASSEROLE (EGG JJIM)
My ultimate comfort food. Make sure to use a bowl that can be safely placed in a pot of boiling water. Serve with white rice (I like to mix my rice into the egg jjim).
Provided by Kona K
Categories Korean
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Bring about 3 inches of water to boil in a medium-sized pot.
- Whisk together eggs and water in a small bowl that's about 6 inches tall (this bowl will go into the boiling water, so make it's not plastic or anything). Make sure eggs are well-beaten and frothy.
- Add salt and sesame oil to the eggs, and mix well again.
- Place the bowl carefully into the pot of boiling water. Reduce heat to medium-high. Water should be boiling gently. The height of the water should be about halfway up the bowl. Make sure the water does not boil into the bowl (if it does, remove some of the water).
- Cover and let steam for about 10 minutes, then add the sesame seeds and green onions to the eggs. Do not stir (they should just be resting on surface of egg).
- Cover again. Cook for about 15-20 minutes or until the eggs start to pull away from the side of the bowl and it has completely set.
Nutrition Facts : Calories 422.7, Fat 35.3, SaturatedFat 7.5, Cholesterol 634.5, Sodium 4868.2, Carbohydrate 5.2, Fiber 2.1, Sugar 1.3, Protein 21.4
GYERAN JJIM
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
Time 15m
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.
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