Wednesday, October 6, 2010

Steamed Egg – (계란찜) - Version 3.0

This California weather is sort of crazy, isn’t it?  EARTHQUAKE weather for sure.  =/  Growing up in Cali, I’m so used to earthquakes.  I’ve been through quite a few of the big ones so they hardly bother me anymore – but still the thought of the next big one is pretty scary.  =P

The rain has made it a lazy day today.  All of Munchkin’s sports activities this week have been cancelled due to rain.  This means the kid is going stir-crazy from 3PM until his bed time.  Stir crazy kid means a mom that has to get dinner on the table as quickly as possible. 

The following is a quick and easy way to make steamed egg all in one pot.  There are other ways to make egg jjim and I have VERSION 1 and VERSON 2 right here.

Ingredients:

  • 2 Eggs
  • 1 CUP water
  • 2 TSP shrimp jut
  • handful of green onions

 

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First crack two eggs into a small stone pot.

 

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Pour a cup of water into it.

 

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Add 2 TSP of shrimp jut LIQUID ONLY.

 

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Whisk it all around thoroughly using a fork and place it on the stove on medium heat.

 

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Once it looks like it’s just about to boil, turn down the heat to low…

 

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…and add a tin foil tent on top with a tiny opening to let some air out.  Just let it simmer on low for about 10-15 minutes.

 

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When it looks just about done, throw some green onions on top.

 

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Let it continue to simmer for a couple of minutes and you’re ready to serve!  This type of egg jjim tastes best when served fresh.

 

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Even just after just a few minutes, it starts to flatten out. 

 

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It still tastes great though!  This is the quickest and easiest way to enjoy egg jjim besides microwaving it.  Whenever I get around to it, I’ll post up the microwave version.  Enjoy and stay warm!

 

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Munchkin’s dinner tonight also consisted of miyuk gook and clams.  =P  The kimchi jjigae was leftover from yesterday and was for ME.  =)

7 comments:

  1. Love this recipe! It's always my go to for a quick dinner :)

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  2. My mom used to make this for my son all the time when we lived with them. He LOVES it, but she never really explained how she did it. It would just appear at the table fully prepared. I guess she must have figured it was so simple I should be able to figure it out on my own... haha

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  3. Can you substitute the jut for anything else?!? Thanks!

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  4. how crucial is the tin foil step? could i just put the lid on?

    ps. love your blog <3 thank you so much!

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  5. yum i love gyeran jjim! version 1.0 is my favorite way to make it :)

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  6. So. i just made this today by following your blog.. <3 it!! thannkkkssss

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  7. Ahhh, never realized it was just the shrimp jut LIQUID! Love your blog, I have made so many of your dishes, and they have all been great. Thank you so much!

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