Gyeran Jjim, Steamed Eggs, 鸡蛋羹 , 雞蛋羹, ケランチム, 茶碗蒸し, 계란찜

Gyeran Jjim, Steamed Eggs, 鸡蛋羹 , 雞蛋羹, ケランチム, 茶碗蒸し, 계란찜 Leave a comment

Similar to egg soufflé, this steamed egg dish is made with eggs well mixed with chopped mushroom, fishcake, and other ingredients, and seasoned with saeujeot (salted shrimp) or salt. Its soft texture and beautiful color are particularly appealing to children and the elderly.

将鸡蛋磕入碗中打散,放一些蘑菇和 鱼饼,再加少许虾酱或盐,然后放在蒸笼里蒸 煮即可。鸡蛋羹不仅颜色鲜嫩,而且口感柔滑, 儿童和老人尤其喜欢。



Ingredients (serve 4)
4 eggs, 2 cups water (500ml), 2 teaspoons salt, 4 oz (120g) small shrimp meat, 1 stalk green onion (⅓ oz, 10g)

1. In a small bowl, combine all of eggs, 2 cups water and 2 teaspoons salt and whisk well until fully mixed. Strain them through a fine sieve and skim off any foam on the surface.
2. Chop the green onion. Wash the small shrimp meat in salted water and drain.
3. Place a steamer holding 2-inch (5-cm) water over medium-high heat. Bring the water to a simmer for 10 minutes.
4. Place the small shrimps into 4 small bowls.
5. Divide the beaten eggs among the bowls. Put the chopped green onion on top.
6. Set the eggs in the top of the steamer of over medium-low heat, cover, and steam for 15 minutes. To test for doneness, insert a toothpick. If it comes out clean, the steamed egg is done.

달걀 4개, 다시물 3컵, 소금, 정종약간, 새우 5마리, 생선살 200g, 어묵 50g, 은행 10개, 표고버섯 4장

1. 남비에 물 4컵 정도를 넣고 다시마 한 조각을 넣고 5분 정도 끓여 다시물을 우려내 식혀 놓는다.
2. 은행은 기름에 볶아 껍질을 벗기고 어묵은 예쁘게 썰어 모양을 만들어 놓는다.
3. 생선살은 적당한 크기로 썰고 새우는 내장을 제거하여 끓는 물에 살짝 데쳐 준비한다.
4. 표고버섯은 적당한 크기로 썰어 놓고 무순도 다듬어 준비한다.
5. 달걀은 다시물을 넣고 소금, 정종으로 간을 맞추어 채에 걸러놓고 각 찜 그릇에 골고루 나누어 달걀물을 부어 열이 오른 찜통에 넣고 15분 가량 찐다(이때 찜통의 뚜껑을 한 쪽에 조금 열어 놓는다).

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