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

 

First crack two eggs into a small stone pot.

 

Pour a cup of water into it.

 

Add 2 TSP of shrimp jut LIQUID ONLY.

 

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

 

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

 

 
…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.

 

 

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

 

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.

 

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

 

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!

 

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