Re: Keranjjim (Korean Steam Egg)

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#53470

Most Gyeran Jjim 계란찜 searved as an extra in Korean restaurants is made on the stove top. It is very easy to make. For salt you can use almost anything salty salt, anchovie sauce or salted shrimp. My wife preferes anchovie sauce. To get a really nice texture you can steam it.

For the stove top.

http://www.youtube.com/watch?v=m_NmDeBKPHo

Steamed meathod.

http://www.youtube.com/watch?v=a2gfV5y2kyc

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