찜류
Steaming
Steam envelops ingredients and seals in moisture — best preserving the natural flavors and nutrients of ingredients
Steaming is the cooking method that best preserves the moisture and nutrients of ingredients using indirect heat from steam. High heat blows away moisture; low heat is insufficient. The secret to perfect steaming is maintaining medium heat without frequently opening the lid. Galbi-jjim, gyeran-jjim — steaming protects the natural flavors of ingredients.
응용 예시
Once you know this: Egg + equal parts water + sesame oil + salt → Korean steamed egg. The "seal in moisture" principle works for any delicate ingredient.
핵심 요소
핵심 원리
Indirect heat for moisture retention + soft texture.
핵심 단계
- 1Avoid opening the lid frequently.
- 2Maintain a medium heat level (high heat can cause excessive evaporation).
- 3Ensure uniform size of ingredients.
초기 세팅
After ensuring that there is enough water in the steamer and it has come to a boil, add the ingredients.
세부 기술
이 원리로 만드는 레시피
Nutrient-rich steamed broccoli.
초급Steamed sweet corn with a satisfying crunch.
초급Mugwort kimchi with Korean radish.
초급Ggul Mandu.
초급Semi-dried grouper hot pot.
초급Steamed eggplant is good for people with high cholesterol.
초급음식 예시
Steamed clams.
142 kcal단백질 11.3g지방 4.0gBraised chicken.
107 kcal단백질 12.4g지방 6.1gSteamed dumplings with seafood.
36 kcal단백질 3.5g지방 0.9gSundae.
187 kcal단백질 2.8g지방 3.6gJokbal.
233 kcal단백질 26.0g지방 13.9gSteamed eggplant.
120 kcal단백질 5.6g지방 6.3gPerilla leaf steamed dish.
97 kcal단백질 5.2g지방 5.9gSteamed clams.
96 kcal단백질 12.0g지방 2.3gSteamed crab.
52 kcal단백질 5.9g지방 1.3gSpicy Stir-fried Octopus (Nakji Jjim)
74 kcal단백질 5.5g지방 4.3gSteamed egg custard.
119 kcal단백질 11.1g지방 7.0gDae-gu jjim.
75 kcal단백질 10.3g지방 1.6gSea bass steamed dish.
52 kcal단백질 7.9g지방 0.9gDongtae jjim.
79 kcal단백질 10.2g지방 1.9gDongpae-yuk.
191 kcal단백질 9.0g지방 15.4g