Bomb Gyeranjjim (Steamed Egg)
Why Does Bomb Gyeranjjim Fail Every Time? Solving the Mystery!
I used to think making bomb gyeranjjim (Korean steamed egg) wasn’t for me because it always ended in failure. But I decided to try again! Inspired by a recipe from ‘Manmulsang’ (a popular Korean show), I’m sharing my perfected method for achieving that fluffy, cloud-like texture.
Ingredients
- 5 large fresh eggs
- 1 Tbsp튀김가루 (Korean tempura powder) or 1 Tbsp 부침가루 (Korean pancake mix)
- 1.5 Tbsp fermented shrimp (saeu-jeot), including the brine
- 1/2 Tbsp sesame oil
- 1 tsp sugar
- 3/4 cup (approx. 150ml) water or anchovy broth
Cooking Instructions
Step 1
First, crack 5 fresh eggs into a bowl. Add 1 tablespoon of tempura powder (or pancake mix). Whisk vigorously with a whisk or chopsticks until a lot of foam forms. This step is key to creating a light and fluffy steamed egg texture.
Step 2
In a ttukbaegi (Korean earthenware pot, about 150ml capacity), add 3/4 cup of water. Bring the water to a rolling boil over high heat. Once boiling, add 1.5 tablespoons of fermented shrimp (saeu-jeot) with its brine, 1/2 tablespoon of sesame oil for a nutty aroma, and 1 teaspoon of sugar for a hint of sweetness. Stir well to combine these seasoning ingredients into the boiling water.
Step 3
As soon as the seasoned water begins to boil again, carefully pour in the frothy egg mixture. Immediately after pouring, stir continuously with a spoon or spatula. Make sure to scrape the bottom and sides of the ttukbaegi to prevent sticking or burning, ensuring even cooking. Keep the heat on high during this stage.
Step 4
When about 80% of the egg mixture has started to set and form soft curds, cover the ttukbaegi with a lid or a ceramic bowl that fits snugly. Reduce the heat to low and let it steam, covered, for about 3 minutes. This allows the inside to cook through and become incredibly moist.
Step 5
After exactly 3 minutes, remove the lid. Behold your perfectly puffed ‘bomb gyeranjjim’! If you notice a slight burnt smell, it means the heat was a bit too high, so reduce it further next time. Enjoy this delightful steamed egg!
