Friday, April 5, 2013

Steamed Egg Casserole 계란찜 Gyeran Jjim


I didn't realise just how long it had been until earlier this week when I checked this blog. I am so sorry for not posting for so long, I've been juggling uni and work and just trying to find my footing as there are so many things going on.

Hopefully I'll be able to get into a regular schedule with these recipe posts once I've got everything sorted out.

To make up for not posting I'd like to tell you all that I managed to have over 1000 hits on my blog in the month of March, which was AMAZING because I didn't even post a recipe up. Thank you guys so much. You're what keeps me going.

And today I'm going to be sharing a simple recipe; nothing too fancy but comfort food. It's getting a bit colder in Sydney these day, especially over the past week so this will be a dish that is ready to warm you up.

Today's recipe is gyeran jjim (계란찜) or steamed egg casserole. You may be familiar with this dish if you are Chinese or also just Asian because this is a cheap dish that is often made by Asians on a cold day. It is simple and heart warming, what else do you need?

Today's version is going to be a bit more elaborate than the most basic form but none the less it will still be simple and delicious.

4 large eggs
1 1/2 cups of water
1/2 chicken stock cube
1/2 cup of spring onions, chopped finely
1/4 onion diced
1/4 zucchini, chopped
1/2 red pepper sliced
1/2 tsp salt
pinch black pepper

1. Dissolve the stock cube in the water.
2. Crack the eggs into a heat safe bowl and whisk with broth.
3. Add all other ingredients and mix thoroughly.
4. Place bowl into a pot with hot water that goes half-way up. Cook over a low heat for about 15 minutes, ensuring that the water stays as a gentle simmer.
5. Sprinkle with some gochugaru if you want it to be spicy.

And there you have it, a super simple dish that is loved by all generations of Koreans and Asians
alike. It's great with it's silky smooth texture to serve with hot rice, or even as it's own.

I hope that you liked that recipe, because I never realised that I had missed such a simple but humble dish in my blogging over the years. 

I hope that you have had a great Easter, and I will try my best to keep up with posting and getting a routine going for this blog. Until then I hope that you all stay safe, healthy and most important of all happy. 

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