Steamed Egg Casserole 계란찜 Gyeran Jjim

It has been a REALLY LONG TIME SINCE I'VE LAST POSTED.

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.

Ingredients
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

Method
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. 

Soft Chocolate Pudding

Yea...so it has been more than a day. But better late than never?

I'm not going to be posting a Korean dish today. I felt like doing a good old chocolate dessert that we will all love. I'm going to be sharing with you today my version of a soft chocolate pudding. The centre and runny and chocolate-y whilst the 'crust' around it is soft and delicate.

There is not much that I can say about it without showing blogging to you. So let's get started;

Ingredients
1/2 cup  butter, plus some for buttering the molds
150g 85% dark chocolate or you can go for less intense such as 70% (try and use good quality chocolate)
1 tablespoon cocoa powder
2 eggs
2 eggs yolks
1/4 cup sugar
1/4 cup flour, plus more for dusting

Method 
1. Melt the chocolate and butter in a bowl over a pot of simmering water. But ensure that the base of the bowl does not sit in the water. Stir it as it melts to get a smooth and shiny mixture.
2. Beat the sugar, egg and egg yolks until it is light yet thick.
3. Beat the chocolate and egg mixtures together whilst the chocolate is still hot and runny.
4. Quickly FOLD in the flour and cocoa powder until just combined.
5. Butter and then lightly flour 4 ramekins.
6. Divide the batter evenly between the ramekins.
7. Preheat the oven to 240 degrees Celsius and bake the ramekins in a hot water bath for about 6-8 minutes. The centre should still be soft, but if it is too soft for your liking then bake it for 10 minutes.
8. Invert the ramekins onto serving plates and let it sit for 10 seconds. (or leave in ramekins)
9. Serve hot with whipped cream or ice cream.

And there you have it a delectable dessert that you can serve up as the nights are getting colder or as the days are getting warmer. It is the perfect dessert to serve all year around.

I hope that you guys will enjoy this chocolate-y recipe that will be sure to fatten you up before Thanksgiving and right before Christmas. It is a good dessert to prepare you for for the festive season. 

This will be it from me today, I hope that chocolate is up your avenue, if it is not I'll be sure to post a similar dessert minus all the chocolate soon. I hope that you will all stay safe, healthy and most of all happy until my next post. 

Heart Egg Omelette 하트 계란말이 Heart Gyeran Mari

Hey...so I've been studying or trying to study for the past however long so I haven't been able to post a recipe yet. But here I am today. This will probably be the last time I will post in a month because my exams start in a week. Eeeekkkk

Because I have exams I am going to go with a quick but still delicious recipe. If you like Korean food you will know about their doshirak boxes (packed lunch). The dish today is usually used as a component of these lunches. Gyeran Mari (계란말이) rolled omelette, and is typically round and taste like a fried flat egg. But today I will be including vegetables in the mix, and I will also show you a quick and easy way to shape the eggs into a heart shape. This is a super easy dish to make, and kids will LOVE it.

This is super quick and easy to make, so let's get started:

Ingredients

4 Large Eggs

1 Tbsp Green Onion

½ Tbsp Carrot

¼ tsp Salt Some

Oil

Method 

1. Break eggs and stir them gently. For interesting yellow and white color swirls, do not completely mix the whites and yokes together.

2. Set aside 2-3 Tbsp of the egg mixture to be used later.

3. Finely chop green onion and carrot. This gives the dish colour.

4. Add salt into the egg mixture and mix well.

5. Add some oil in a small bowl or plate. Fold a small piece of a paper towel, and soak it in the oil.

6. Use the towel to lightly grease the pan. Cook on medium heat.

7. Drop a little bit of the egg mixture into the heated pan; if it starts to cook, the temperature for the pan is right.

8. Pour about ¼ of the egg mixture into an 8-inch pan.

9. When the surface of the egg starts to cook, begin to fold it about one inch.

10. Continue to fold it. You can use either chopsticks or a spatula.

11. Push it to the other end of the pan and add some more oil in the pan.

12. Pour the same amount of egg mixture into the pan. Fry and fold it the same way.

13. Repeat the process for the remaining egg mixture in two steps.

14. Cool it for about 1 minute before you cut it. This helps the egg keep its shape when you cut it.

15. Cut the fried egg into a half-inch thickness. And there you have it, perfectly cooked egg omelette.

And now for the heart shaped eggs:

1. Cut the egg across diagonally

2. Put the diagonal sides together and you will form a heart shape.

3. To seal the shape dip the omelette into the reserved egg mixture and cook both sides.

And there you go, a simple and cute way to serve eggs to the kids and for yourself to enjoy. I hope that you guys enjoyed that post because it has been a VERY long time since I posted and I felt bad, but exams are seriously my priority right now. But I promise that when I come back in a month I will be posting so much that you will want me to stop for a bit.

So to everyone out there, I hope that you will all stay healthy, happy and safe and wait till I post again. To anyone else with exams the best of luck to you, and remember to keep a healthy diet!!

Egg Bbang 계란 빵 GyeRan Bbang

Hey guys, so I am finally back after a really long break due to exams. I still haven't actually finished my exams yet, but I do have a week break in between the last two exams so I figured that I would take the time to kinda update this blog.

I'm going to try and do the same as what I did last time, where I updated every day with a new recipe. I really want to do the same this time because it pushes me to find new recipes and test them out as well.

Today I'm going to ease my way into blogging again my introducing you to something easy and simple, it still is Korean because I'm still in love with Korean food.Today I will introduce you to a simple snack called Egg Bread (계란 빵)It is practically an egg that has been set into a savoury muffin.

Egg Bbang is a much loved favourite with children and adults alike because it is so simple and yummy. anyways, to the recipe....

Ingredients
¾ Cup Flour
8 Small Eggs
2 Large Eggs (For the Batter)
½ Cup Melted Salted Butter
⅓ Cup Sugar
¼ Cup Milk
¾ tsp Baking Powder
Some Salt for Eggs
Some Melted Butter for Brushing

Method
1. Whisk 2 eggs in a mixing bowl until they are well mixed. Add the sugar and stir it until the sugar dissolves.
2. Sift the flour and baking powder into the egg mixture.
3. Add the melted salted butter and milk. Mix it well. The consistency will be like crêpe batter.
4. Put the batter in a zipper bag.
5. Use a large cup cake or muffin pan, either with oval shapes or round shapes. Brush the inside of the cup cake pan surface with melted butter evenly.
6. Put about one or two Tbsp of batter to the bottom of each pan by squeezing the bag. Make sure that the batter completely covers about ¼ inch of the bottom surface.
7. Smooth the batter surface with a spoon.
8. Break and place one egg on top of each muffin.
9. Sprinkle one generous pinch of salt onto each egg.
10. Cover the egg with rest of the batter. Leave little bit of space for the muffins to rise on the top.
11. Preheat the oven to 180C. Bake the egg bread for about 25 minutes.
12. Turn off the oven and leave the bread in the oven for 5 more minutes to finish cooking the eggs.
13. Poke the center of the bread with a tooth pick, all the way through, to check if the egg is done cooking. If the toothpick comes out clean, it is done.
NOTE: You can also add other ingredients such as bacon and herbs on top of the egg to give it more of a meal taste. This would world perfectly as a breakfast food.





And there you have it, a super simple snack to make over the weekend when you are having a break from watching the Olympics ^^

And remember I will posting all week long. Remember to stay warm, healthy and happy until next time.