Korean Bomb Steamed Egg~ 폭탄 계란찜 Pogtan Gyeran Jjim

Gyeran Jjim or Dal-gyal Jjim is a Korean styled steamed egg casserole that eaten as side dish. It is often served as complimentary dish when we have Korean Barbecue at Korean restaurant. When the steamed egg is served, the egg filling looks like it is going to overflow from the hot pot. Therefore it is call Pog-tan Gye-ran Jjim 폭탄 계란찜. Today's recipe is from Baek Jong-won's 집밥 백선생 Home Food Rescue Ep.15.

2 different size of ttukbaegi (Korean stonepot) is needed in this cooking. The small size ttukbaegi (12cm) will be use to cook the steam egg while the larger size ttukbaegi (14cm) will be use as a cover. You can subsitute ttukbaegi with claypot and use a large soup soup bowl instead as cover. As long as the bowl can fully cover the hot pot and give enough space for the steamed egg to expand inside. 

Ingredient:

6 Eggs

2 stalks of Spring Onion - chopped
1/3 cup Water

1 Teaspoon Salt

1 Teaspoon Brown Sugar

Sesame oil

Sesame seeds

How to Cook:

Step 1. 

Beat the eggs into the ttukbaegi, add in 1/3 cup water, chopped spring onions, 1 teaspoon salt and 1 teaspoon brown sugar. Mix well. It should fill at least 70% of the ttukbaegi.

Step 2. 

Heat up the ttukbaegi in medium heat, continue to stir the egg mixture until the egg mixture is about 80% cook. The stirring process is to ensure the egg mixture will be cook evenly and fluffy.

Step 3. 

Cover it up by placing the larger size ttukbaegi on top. The larger ttukbaegi will provide space for the egg to expand and rise during the cooking. Cook for about 4-5mins under low heat, till you smell some egg burnt smell, then it is done. 

Look at the steamed egg that looks like going to overflow after I remove the cover. Sometimes it goes even higher than this. Love the soft and fluffy steamed egg with a little burn at the edge. Don't forget to drizzle some sesame oil and sesame seed on top before served.

Normally, the steamed egg will slowly shrink back to it's original height after some times later. Therefore, serve immediately after cook if you wish to present the steamed egg in bomb style.