Poktan Gyeranjjim / “bomb” Steamed Egg

• 분량: 2 servings
• 활동 시간: 5 minutes
• 총 시간: 15 minutes

재료

6 eggs

150 mL water

½ tsp kosher salt

½ tbsp soy sauce

1 tsp sesame oil

¼ cup carrots, finely diced- leave some for garnish

¼ cup scallions, finely diced- leave some for garnish

1 slice American cheese

1 ddukbaeggi (Korean earthenware pot) 14cm diameter

방향

Crack the eggs into a large bowl. Add the soy sauce, salt, and sesame oil.

Whisk until homogenous. Strain the eggs through a fine-mesh sieve. This allows the eggs to get a creamy and tender final result.

Into the ddukbaeggi, add the water. Heat on high heat.

Once the water starts to boil, add the carrots and scallions in.

Cook for 1 minute. Then, slowly drizzle in the egg mixture in a circular motion.

Stir the mixture constantly using a wooden spoon. Make sure the egg doesn’t stick to the bottom and burn.

Once the egg mixture is about 70% cooked through, add cheese and garnish (carrot and scallion mixture) on top.

Cover the ddukbaeggi with a bowl. Make sure it completely covers the ddukbaeggi so that the steam can be trapped inside for the egg to rise to the top.

Drop the heat to the lowest setting. Cook the egg for another 5 minutes or until you hear “hissing sounds” from the steam coming out of the bowl.

Gently open the lid with oven mitts. Drizzle a little sesame oil and enjoy!