The Pioneer Woman Tasty Kitchen
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Korean Steamed Eggs (Gyeranjjim or 계란찜)

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Level: Easy

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Description

Easy, fluffy, silky, non-spicy and dairy-free Korean Steamed Eggs.

Ingredients

  • Sesame Oil, As Needed
  • 12 whole Eggs
  • 1 teaspoon Sea Salt
  • ½ Tablespoons Sugar
  • 2 cups Water
  • ½ bulbs Spring Onion, Sliced
  • ½ whole Red Bell Pepper, Diced
  • 1 pinch Black Pepper

Preparation

Brush pan with a little sesame oil. This step is important to prevent the eggs from sticking to the Dolsot or pan. You will thank me later when you are doing the washing up.

Pour eggs into the pan. Add sea salt, sugar and water. Whisk well.

Turn on stove and heat pan over medium heat. Stir continuously until eggs are 80% cooked (refer to the video on the related blog post if you are not sure).

Cover the pan and turn heat down to low. I used a baking bowl which fits my dolsot (pan) perfectly. The eggs should rise above the lip of the pan, and the bowl is the perfectly shaped lid.

It takes another 3–6 minutes for the dish to be cooked completely. You can hear a faint high pitched sound and the eggs should be just firm.

Turn heat off and take the lid off. Sprinkle on the spring onions, red peppers and black pepper and serve immediately.

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