Ddukbaegi Gaeran Jim (Egg Casserole)
I had this gaeran jjim in a restaurant and decided to try to make my own recipe based on it. This version of gaeran jjim, or egg casserole, instead of the kind that I usually make (gyeran jjim recipe
), isn't steamed in a double boiler -- I use a Korean-style ddukbaegi pot directly on the stove. Also, I add some additional ingredients that I wouldn't normally, like fermented fish and fish roe.
- korean earthenware pot (ddukbaegi 뚝배기) or small stovetop casserole dish
- 1 cup of water
- 3 large eggs
- 1 tsp of fermented pickled shrimp (saewoojut 새우젓)
- dash of salt
- 1-2 stalks of green onions, chopped
- flying fish roe (tobiko), for garnish - optional
- Pour the water in the ddukbaegi (뚝배기) or casserole dish. Bring the water to a rapid boil on the stovetop. Add a dash of salt.
- While you are waiting for the water to boil, whip the eggs well. Finely mince the teaspoon of fermented shrimp / saewoojut 새우젓, then whip into the eggs as well.
- Pour the eggs slowly in the dish, stirring the bottom for a few seconds. Cover, then bring the heat down to medium-low for approximately 6-8 minutes. Remove from heat when the egg has puffed up.
- Garnish with the flying fish roe and the green onions. Serve hot and immediately, before it cools down (and deflates).
Serving Size: 3
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Preparation Time: 10 minutes