Steamed Eggs (Gyeran jjim 부드러운 계란찜 만들기)
servings
Ingredients
- 3 Eggs
- ¾ tsp. Salt
- ¾ tsp. Fish sauce
- 1½ tsp. Mirin
- 1 cup chicken stock
- Heat Ttukbaegi over hight heat.
- In a mixing bowl, combine egg, salt, fish sauce and mirin; whisk all tougher until smooth.
- By now (about 5 minutes passed), ttukbaegi will be hot. Pour Korean ultimate stock to hot ttukbaegi and bring it to soft boil, it won’t take that long. If your stock boils hard, reduce heat to medium and bring ti soft boil. This is very important to make silky steamed egg.
- Pour egg mixture into soft boil sock while whisking with a whisk. Reduce heat to medium low and keep whisking about 30 seconds to 1 minutes, until egg mixture and stock incorporated completely, smooth and silky. Cover, and steam for 5 minutes.
- Meanwhile, chop green onion for garnish. When steamed egg is done cooking, add chopped green onion right on top and serve immediately.