Diet-friendly Napa cabbage egg dish (Gyeran-jjim).
Korean Steamed Egg (Gyeranjjim) PrincipleIngredients
- Napa cabbage, a moderate amount (cut into bite-sized pieces).
- 3 eggs.
- 1 tablespoon of salted shrimp broth.
- 1 tablespoon of seasoned sauce.
- 1/2 cup of water.
Instructions
Wash the Napa cabbage thoroughly and drain the water. Then, cut it into pieces about 2 cm in size and set aside.
Crack three eggs directly into a earthenware pot (ttukbaegi) or a suitable container for use with an electric stove (jeon-type).
Add 1 teaspoon of salted shrimp broth and 1 teaspoon of cooking wine, and stir thoroughly until the fish roe sacs burst.
To achieve a softer texture, add 1/2 cup of water and mix well.
Add the prepared Napa cabbage and ensure it is fully submerged in the egg mixture.
Over medium heat on a gas stove, cook the mixture slowly until it starts to thicken and form small clumps. Once it becomes thicker, cover with a lid and simmer over the lowest possible heat for 3 minutes.
(For induction cooktops) Cover the container with a lid and cook for approximately 6-7 minutes.