Steamed Eggs, Korean Style (Gyeran jjim)

The Air Refinery was about 15 minutes away from our childhood home, and where mom spent 60 hours a week earning minimum wage. I still don’t know what she made at the Air Refinery. What I do know is after a 12-hour shift, mom came home with black glue all over her fingers and smelling of burnt rubber. From 5:30 a.m. to 5:30 p.m., mom was on her feet assembling Air Refinery products. From 6:00-6:30, mom assembled tasty meals for her four kids and husband. I don’t complain about my work or having too much to do when mom is around.

One of mom’s go-to side dishes (bon chon) were steamed eggs. The eggs are traditionally made in a dolsot pot. If you don’t have one, a casserole dish or large ramekins work just as well. This is a super quick, super easy to make side dish, and one that always reminds me how hard my parents worked to put a simple dish like this on the table.

Happy eating!

 Steamed Eggs, Korean Style (Gyeran jjim) Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest The Air Refinery was about 15 minutes away from our childhood home, and where mom spent 60 hours a week earning minimum wage. I still don't know what she made at the Air Refinery. What I do know is after a 12-hour shift, mom came home with black glue all over her fingers and smelling of burnt rubber.  From 5:30 a.m. to 5:30 p.m., mom was on her feet assembling Air Refinery products. From 6:00-6:30, mom assembled tasty meals for her four kids and husband. I don't complain about my work or having too much to do when mom is around.  One of mom's go-to side dishes (bon chon) were steamed eggs.  The eggs are traditionally made in a dolsot pot. If you don’t have one, a casserole dish or large ramekins work just as well. This is a super quick, super easy to make side dish, and one that always reminds me how hard my parents worked to put a simple dish like this on the table.   Happy eating!  Ingredients 4 Large eggs 1/2 - 1 Cup water 1 Stalk scallion, chopped 1/4 Cup buchu, chopped (Korean chives) 1/4 Cup carrots, grated 1 Red pepper, thinly sliced 1 Teaspoon sehwoojuht (Salted shrimp. You can find this in the pickled section at an Asian market.) Black pepper to taste  Directions  Whisk together the eggs and water. Using a sieve, strain the mixture into a ceramic or dol sot pot. Repeat. This will help make the eggs smooth.  Add scallions, buchu, carrots, red pepper, sehwoojuht, and pepper. Mix lightly until combined.  Cover the pot with plastic wrap. In a steamer, bring water to a boil and set the pot on top of the basket. Close the lid, reduce the heat and cook covered for 10-15 minutes.   Serve with rice and other bon chon. You might also like: Umma’s Bi Bim Bop (Rice with Vegetables, Korean Style) Umma's Party Mandu Umma's Party Mandu Pa Kimchi (Scallions Korean Style) Linkwithin Reactions:  	 Newer Post Older Post Home Google+ Pass the Dish Bookmark and Share SEARCH YOBODISH 	 MY DISH My Photo  Yobodish     Thanks for checking out my blog. Most of the Korean recipes are from my mom, dad and grandmother who never measured anything. Every time I ask how much, I get, "enough to make it taste good." Hope you enjoy the recipes and the stories. Just be sure to make your dish taste good. Happy eating!  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Ingredients

  • 4 Large eggs
  • 1/2 – 1 Cup water
  • 1 Stalk scallion, chopped
  • 1/4 Cup buchu, chopped (Korean chives)
  • 1/4 Cup carrots, grated
  • 1 Red pepper, thinly sliced
  • 1 Teaspoon sehwoojuht (Salted shrimp. You can find this in the pickled section at an Asian market.)
  • Black pepper to taste

Directions

  1. Whisk together the eggs and water. Using a sieve, strain the mixture into a ceramic or dol sot pot. Repeat. This will help make the eggs smooth.
  2. Add scallions, buchu, carrots, red pepper, sehwoojuht, and pepper. Mix lightly until combined.
  3. Cover the pot with plastic wrap. In a steamer, bring water to a boil and set the pot on top of the basket.
  4. Close the lid, reduce the heat and cook covered for 10-15 minutes.

Serve with rice and other bon chon.

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Grilled Pork Belly with Korean Kochu Jang, Dang Jang Condiment

Here is a super simple meal with a super crazy kick. Breaking it down: rice, pork belly, red leaf lettuce and slivers of garlic. The condiment is the key. It’s a combo of ‪#‎kochu‬ jang and dang jang. It’s like Superman of ‪#‎Korean‬ condiments.

Grilled pork belly with Korean kochu jang, dang jang, perilla leaves and red leaf lettuce

Ingredients

  • Rice (1/2 to 1 cup per person)
  • 1 1/2 to 2 Pounds pork belly
  • 2-3 Bunches of red lettuce
  • 1 Bunch of perilla leaves
  • 1-2 Bulbs of garlic, peeled, thinly sliced
  • 3-6 Korean finger peppers, sliced
  • 1/3 Cup sesame oil plus 1 tablespoon
  • 1 Tablespoon salt
  • 1 Cup kochu jang (Korean red pepper paste)
  • 1/4 Cup dang jang (Korean fermented soy bean paste)
  • 1 Teaspoon soy sauce
  • 3 Stalks of scallions

Directions

  1. Make the rice
  2. Slice the pork belly into 1-inch pieces. Grill the pork belly until the edges turn golden brown.
  3. Wash the peppers and slice
  4. Wash the red leaf lettuce and perilla leaves. Spin dry or blot dry with paper towel.
  5. Combine the sesame oil and salt
  6. Prepare the condiment

Condiment
Combine the kochu jang, dang jang, 6-8 cloves of minced garlic, 1 tablespoon sesame oil, 1 teaspoon soy sauce and scallions. Combine into a nice paste, until ingredients are thoroughly combined.

Putting It All Together
Grab a lettuce leaf. Lay it flat on the palm of your hand. Place a perilla on top. Add rice, pork belly, the condiment, a slice or two of the peppers, and a sliver or two of garlic. OR, dip the pork belly in the sesame oil and salt mixture. Wrap in lettuce and perilla leaves. Wrap it up and chow down.

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Mool Guk Su, Korean Somen Noodles in Beef Broth

Growing up, somen and ramen noodles to us were like mac and cheese was to our American friends. Guk su is super easy to make and always satisfies my nostalgic cravings. Guk su, or somen noodles, is versatile and can be prepared in hot and cold broths and spicy pepper mix. When it is freezing, and sleeting and snowing, I opt for the hot, spicy chicken broth.
It’s super easy to make. From prep to ladling in the noodley goodness is about 20 minutes. I made beef topping for this one, but you can go veggie and leave out the topping.

Happy eating!

#Guk Su Korean Somen Noodles in Beef BrothIngredients

  • 4 Bundles somen noodles
  • 2 Tablespoons olive oil
  • 2 Tablespoons sesame seed oil
  • 1 Medium yellow onion sliced
  • 7 Cloves garlic, minced
  • (1) 32-ounce beef broth
  • 2 Cups water
  • 1 Teaspoon dashida (I use anchovies flavored.)
  • 2 Tablespoons soy sauce
  • 1 Tablespoon kochu garu (Korean red pepper powder.)
  • 1-2 Tablespoon(s) salt
  • 1 Tablespoon black pepper
  • 4-5 Scallions, 1-inch strips
  • 2 Eggs
  • 2 Tablespoons toasted sesame seeds

Directions

Cook noodles according to directions. Set aside. Time the noodles so that it’s ready at the same time as the broth.

Crack the eggs open and add to a small bowl. Break the yolks and give it a quick whisk. Set aside.

In a pot big enough to boil 32-ounces of chicken broth plus the water, add the oils. Heat on low and add the onions and garlic. Stirring frequently, cook until the onions and garlic until soft and the onions are slightly browned on the edges, about 5 minutes.
Add the broth and water and bring to a boil. Lower the heat and season with dashida, soy sauce, kochu garu, and black pepper. Add the salt a teaspoon at a time. Adjust according to your taste. Let the broth simmer for about another 5 minutes.

Quickly add the eggs and give it a quick mix until the eggs are folded in.

Serving It Up

Place about at least a cup of the noodles in 4 large bowls (If the people you’re feeding have healthy appetites, this could just serve two instead of four.) 
Ladle in enough broth to submerge the noodles. Top with sesame seeds and scallions. Serve immediately. You don’t want gluey noodles.

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