Ttukbaegi Dalgyal Jjim

뚝배기달걀찜

(Steamed Eggs in Earthen Pot)

Ttukbaegi dalgyal jjim is a soft, custard-like egg dish. One may hear other Koreans calling this dish gyeran jjim because similar to the word dalgyal, gyeran also means “egg.” This dish also goes especially well with spicy food. Its color and soft texture are especially appealing to children and the elderly.

Main Ingredients

• 2 stems small green onions
• 4 eggs
• 3/4 cup water

seasonings

• 2 teaspoons salted shrimp
• 1/2 teaspoon sesame oil
• a pinch of sesame seeds or chili powder

HOW TO PREPARE

1. Finely chop small green onions and salted shrimp. Set aside.
2. Beat eggs and stir well.

HOW TO COOK

1. Put water and the salted shrimp into an earthen pot, then boil them for 5 minutes under low heat.
2. Pour the beaten eggs into the earthen pot. Stir constantly until the eggs begin to coagulate.
3. Sprinkle with small green onions and sesame seeds or chili powder.

chef’s notes

1. If you want your steamed eggs fluffly, make sure the eggs fill up to 3/4 of the pot. Use more or less eggs depending on the size of your pot.
2. The cooking time varies; it depends on the quantity of eggs being cooked.
3. For softer steamed eggs, cook with more water.
4. You can use salt or fish sauce instead of salted shrimp.
5. Cover the pot with a concave bowl (do not use flat lids) to achieve puffed-up steamed eggs.
6. It is necessary to keep the pot covered until the eggs are fully cooked; opening the lid during cooking can cause the puffed-up eggs to quickly sink.

 

This Dish Appears in the Following Korean Drama/s:

• Let’s Eat: Season 2 (2015) - TVN

   

 

CHEF REGGIE’S TIPS

VARIATION

• Chef Reggie’s Twist: I would reduce the water to 1/2 cup, then add 1/4 cup of whipping cream and 1teaspoon vinegar to make the steamed eggs creamier with a more custard-like finish.