Sunday, April 19, 2009
Egg Jjim - Version 2.0 - (계란찜)
Not really a recipe, but I decided to make egg jjim today. You can make it a variety of ways. I used 2 whole eggs and 1 egg white. I then added about 1/2 tsp of salt and 3/4 cup of water.
I then chose to add some onions, carrots and mushrooms. I would normally add some green onions as well but didn't have any on hand.
Beat it well until it's mixed.
Then pour the mixture into a pot (preferably a dol sot) and let it cook on medium heat.
Put the lid over like this. WATCH IT! Make sure to keep an eye on it because once it starts boiling, you're going to have to turn down the heat.
Once it starts bubbling over, turn down the heat to LOW.
Close the lid and let it simmer for about 10-15 minutes.
Pretty soon it's done and you're ready to enjoy! Sorry for the lack of presentation. I have to make do with the rented house offers me. =P This type of egg jjim is best when served right away. Otherwise it flattens out with time.
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