Exploding Steamed Egg (Boktan Gyeran Jjim)
Exploding Steamed Egg (Boktan Gyeran Jjim)
How to Make an ‘Exploding’ Steamed Egg: A Rich and Impressive Dish!
Egg prices have really gone up, haven’t they? And it doesn’t look like they’ll be dropping anytime soon! But that doesn’t mean we have to give up our favorite egg dishes! Today, I’ve made my absolute favorite ‘Exploding Steamed Egg’. Let’s make this incredibly delicious and visually stunning steamed egg together!
Main Ingredients- 5 large eggs
- 1/2 cup water (100ml)
- 1 tsp salt
- 1/2 tsp sugar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
To achieve that dramatic ‘exploding’ effect where the steamed egg rises high, fill your earthenware pot (ttukbaegi) to about 80% capacity with the egg mixture. I aimed for a beautiful presentation but only filled it to about 60% because my ttukbaegi isn’t the largest, and I didn’t want to use too many eggs. Feel free to adjust the egg quantity based on your pot size!
Step 2
Crack 5 eggs into a bowl. Add 1 teaspoon of salt and 1/2 teaspoon of sugar. It’s best to season the egg mixture to your personal taste. The sugar helps to balance the eggy flavor and adds a subtle sweetness and tenderness.
Step 3
Next, finely chop any vegetables you have on hand. I used a little carrot for color. You can add finely diced green onions, onions, zucchini, or any other vegetables you like to enhance the flavor and appearance.
Step 4
Pour in 1/2 cup (100ml) of water and gently whisk everything together until just combined. You don’t need to whisk vigorously. This completes the preparation for your steamed egg!
Step 5
Now, place the ttukbaegi over medium heat and stir continuously to prevent the egg mixture from sticking to the bottom. Stir by scraping the sides and bottom of the pot gently. This consistent stirring is key to achieving a smooth, evenly cooked steamed egg that rises beautifully.
Step 6
As the egg mixture begins to thicken and form soft curds, reduce the heat to low. When it’s about 80% cooked, sprinkle in the chopped green onions. This adds a lovely aroma and visual appeal. If you don’t have green onions, you can skip this step.
Step 7
Cover the ttukbaegi with a lid or a bowl that completely covers the top. Continue to cook on low heat for about 3 minutes. Then, turn off the heat and let it sit covered for another 1-2 minutes to finish cooking with residual heat. This resting period allows the steam to fully cook the egg.
Step 8
When you lift the lid, you’ll be greeted by a wonderfully fluffy and ‘exploding’ steamed egg! Drizzle 1 tablespoon of sesame oil over the top while it’s hot and sprinkle with sesame seeds for an extra burst of flavor. Enjoy this delightful dish with a bowl of warm rice!
