6.143 Simple Home-Style Gyeran Jjim [recipe]

6.143

28 (Thu) May 2015

Simple Home-Style Gyeran Jjim

3.0

by me

in my apartment

-Ermita, Manila-

solo

Long story short : the more-than-half-eaten gyeran jjim featured here was supposed to be an appetizer, which I’d cooked way in advance and nearly consumed before starting on the rest of the meal, but circumstances — the tofu cake that I’d intended on using for the dinner entrée had spoiled in the package — forced me to make a meal of it.

Anyway, the opportunity allowed me to finalize my recipe for the egg dish.

This version is a simple form, comprising only the most basic ingredients, the way that it would be prepared at home.  In restaurants, the technique would be even simpler. A “fancier” recipe with additional ingredients will follow (e.g., like adding bits of carrot/scallion).  The photos below were taken on a different day.

* * * *

RECIPE

Simple Home-Style Gyeran Jjim

(serves 2)

IMG_0974
The dish typically involves a traditional clay pot — here, 500 ml capacity — available for cheap at any Korean grocery store, but any small vessel should do (preferably thick-bottomed, like an enameled cast iron sauce pan).

INGREDIENTS:

1/2 cup water

5  small (4 medium) eggs

1/2 tsp salt

1/8 tsp black pepper

1/4 tsp sesame oil

IMG_0978
Bring the water to a boil in the pot.
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Meanwhile, wisk all the other ingredients together.
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Add the egg mixture to the boiling water, at which point the eggs will instantly begin to curdle, and reduce the heat to low.
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Immediately begin to stir, constantly scraping the sides of the pot to prevent the eggs from sticking/burning (I use a silicon spatula).
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After about 3 minutes, the eggs will reach a consistency of being goopy but no longer liquid, about 80% cooked.
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Cover with a domed lid, cook for an additional 1 minute, turn off the heat, and let it sit for another 1 minute.
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During the sitting period, the steam will cause the eggs to rise — hence the preference for a domed lid.
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Unavoidably, some of the egg will stick/burn on the sides of the pot.

Enjoy.

4 thoughts on “6.143 Simple Home-Style Gyeran Jjim [recipe]

  1. when i make quick breakfast sandwiches (ham+egg+cheese), i beat an egg and microwave it in a shallow dish, resulting in a puffy round flat patty.

    but eggs cooked in the microwave taste kinda funny.

    Like

  2. yes, i asked them to remove the electric stove, which took way too long to heat up and cool down, and used up way too much electricity.

    i also prefer the sight and sound of a live flame, which lets me know exactly how much heat is being applied.

    Like

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