Ddukbaegi Gaeranjjim, gyeranjjim, Korean Steamed Egg Recipe
뚝배기 계란찜
The video recipe for this dish starts at 7:59.
This Ddukbaegi Gyeranjjim (Gaeranjjim) recipe is perfect for egg lovers. It serves as a great quick-and-easy side dish, to go along with rice and stew. There are many variations to this dish. See tips for variation ideas.
Buy Korean Dolsot Stone Bowls and Ddukbaegi (Hot Pot) here.
Buy Ddukbaegi Gaeranjjim ingredients online here.
The video recipe for this dish starts at 7:59.
This Ddukbaegi Gyeranjjim (Gaeranjjim) recipe is perfect for egg lovers. It serves as a great quick-and-easy side dish, to go along with rice and stew. There are many variations to this dish. See tips for variation ideas.
Buy Korean Dolsot Stone Bowls and Ddukbaegi (Hot Pot) here.
Buy Ddukbaegi Gaeranjjim ingredients online here.
INGREDIENTS
shop these ingredients online »| 8 | Egg 계란 | |
| 1½ | Green Onion 파 | |
| 2½ piece(s) | Kelp (dried, 2" X 2" or 5 cm x 5 cm) 다시마 | |
| 1¼ tsp | Shrimp Fish Sauce (Sae Woo Jeot) 새우젓 (can use salt instead) | |
| 2 cups 3 tbs | Water 물 | |
| 1½ | Red Chili Pepper 붉은 고추 (optional) | |
| 2½ tbs | Cheongju, Korean Rice Wine 청주 (optional) |
Optional Ingredients and Substitutions
Cheongju(rice wine)
Red chili pepper is optional although it adds a great spicy kick and beautiful red color to the dish. You can use green chili pepper instead for a spicy kick. Also for red color you can use silgochu (red chili threads).
Shrimp Fish sauce (sae woo jeot) can be replaced with plain salt if you don't like fishy taste.
Dried kelp can be replaced with 3 anchovies. Use an anchovy mesh to remove them easily after boiling or you can strain the broth.
Variations
You can add other ingredients you like such as crab meat, ham, onions, carrots, etc. Chop ingredients finely and mix them into the egg mix before cooking.
Frequently Asked Questions
What if I don't have a ddukbaegi or stone bowl?
It wouldn't be the exactly same dish but you can just use a regular bowl and steam it in a steamer.
More questions? Please leave your questions below in the comment section. We will do our best to answer as soon as we can.
instructions |
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summary |
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Ingredient amounts in the recipe instructions are for the default serving size. |
Click to enlarge photos. |
Ingredient amounts in the recipe summary are for the default serving size. |
1. Make brothIn a small Korean stonebowl (or dduk-bae-gi = hot pot), boil 5 by 5 cm dried kelp in 210 ml (just under a cup) of water for 15 min on high heat. Remove kelp. |
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Boil
High Heat Remove kelp |
2. Prepare egg mixtureIn a bowl beat 3 eggs (you can add 1 tbs of rice wine if you have some) and and season with ½ tsp of Sae-Woo-Jeot (shrimp fish sauce). If you don’t have fish sauce, you can use regular salt. |
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Beat 3 eggs Add
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3. Cook egg mixturePour the mix into the boiling broth while on high heat and stir vigorously for 2 min. If it starts to overflow, lower the heat right away. |
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3
Pour into the broth Stir High Heat |
4. Finish upAdjust heat to LOW and cook until it becomes firm (about 7-10 min). Add red chili peppers and green onions just before it gets firm. Serve with rice. |
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4
Lower heat Cook Low Heat
Garnish with
Serve
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15 min
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