Ddukbaegi Gaeran Jim (Egg Casserole)

뚝배기 계란찜

Ddukbaegi Gaeran Jim (Egg Casserole)
Your rating: None Average: 4.2 (11 votes)
Author: umma
Date: 7-19-10
Servings: 3
Prep Time: 10 minutes
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I had this gaeran jjim in a restaurant and decided to try to make my own recipe based on it. This version of gaeran jjim, or egg casserole, instead of the kind that I usually make (gyeran jjim recipe), isn't steamed in a double boiler -- I use a Korean-style ddukbaegi pot directly on the stove. Also, I add some additional ingredients that I wouldn't normally, like fermented fish and fish roe.

Recipe Ingredients:

  • korean earthenware pot (ddukbaegi 뚝배기) or small stovetop casserole dish
  • 1 cup of water
  • 3 large eggs
  • 1 tsp of fermented pickled shrimp (saewoojut 새우젓)
  • dash of salt
  • 1-2 stalks of green onions, chopped
  • flying fish roe (tobiko), for garnish - optional

Recipe Steps:

  • Pour the water in the ddukbaegi (뚝배기) or casserole dish. Bring the water to a rapid boil on the stovetop. Add a dash of salt.
  • While you are waiting for the water to boil, whip the eggs well. Finely mince the teaspoon of fermented shrimp / saewoojut 새우젓, then whip into the eggs as well.
  • Pour the eggs slowly in the dish, stirring the bottom for a few seconds. Cover, then bring the heat down to medium-low for approximately 6-8 minutes. Remove from heat when the egg has puffed up.
  • Garnish with the flying fish roe and the green onions. Serve hot and immediately, before it cools down (and deflates).

Serving Size: 3
Preparation Time: 10 minutes

Rate this Recipe:
Your rating: None Average: 4.2 (11 votes)
Comments (1)
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jean wrote 4 yearss ago

Great comfort food. Didn't have any of the pickled shrimp around so omitted that and it's still tasty. I like adding crushed sesame seeds to the mixture too for a little extra flavor. Simple meal with a bowl of rice and spicy kimchi!