This Korean dish is easy to make and perfect for the kids. Using eggs as the base, you can add in vegetables like green onion and carrots to make sure the little ones get their daily serving of veggies. Korean steamed eggs or gyeranjjim is made in a variety of ways but this one suits my family, Parker and Logan can’t get enough of it, especially when it’s mixed with white rice. For me, it’s like Korean comfort food. I crave it, too, especially on cold, rainy days.
It’s best if you use a stone clay pot but any pot will do.
Start by adding cold water into the pot, heating it on high. You want to bring it to a boil.
These are the vegetables we’ll be chopping up, green onion, carrots, and onion.
For flavor, we’ll be adding in a few teaspoons of fish sauce.
In a bowl, crack three eggs.
Chop up just a tablespoon amount of carrots and add them to the bowl of raw eggs.
Do the same with the onions. Chop them up finely and then add them to the eggs.
Finally, chop up the green onions and mix them, along with the other vegetables, into the raw eggs.
Once the water is boiling, add the fish sauce.
Then, pour the egg mixture straight into the water. Using a spoon, circle around the edges so that the eggs don’t burn onto the pot’s sides. Keep temperature on high until the whole thing is boiling again.
Now, reduce heat to very low, cover and simmer. Heat for five minutes, uncovering once or twice to stir around the edges.
Yay! You’re done.
Recipe:
1 1/2 cups of cold water
3 eggs
1 tbsp of carrots
1 tbsp of onions
1 green onion
2 tsp of fish sauce
1. Add cold water into a pot. Heat on high, bring to a boil.
2. In a bowl, crack 3 eggs.
3. Chop up the carrots, onion, green onion and add to the eggs. Mix all together.
4. Now that the water is boiling, add the fish sauce.
5. Add the egg mixture to the boiling water.
6. Using a spoon, go around the edges so the egg doesn’t burn onto the pot.
7. Once the whole thing boils, reduce heat to the lowest possible and cover. Simmer for five minutes.
8. Open cover, only to stir once or twice around the edges.
9. After about five minutes, check to make sure it’s done and serve with rice.
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