Steamed eggs in an earthenware bowl (Ttukbaegi-gyeran-jjim) from Maangchi's Real Korean Cooking: Authentic Dishes for the Home Cook (page 156) by Emily "Maangchi" Kim and Lauren Chattman

  • toasted sesame oil
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  • scallions
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  • EYB Comments

    Can substitute the book's "Anchovy-kale stock" for chicken broth, and kosher salt for fish sauce.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    Can substitute the book's "Anchovy-kale stock" for chicken broth, and kosher salt for fish sauce.

  • sosayi on March 05, 2018

    While this didn’t turn out quite like the photo in the book for me, it was still quite good and I’d definitely try it again. Mine turned out not so fluffy, a little grainy, and not so yellow... more of a tan? Even though that sounds awful, the flavors were spot on and the eggs tasted great with a kimchi bacon fried rice (from Koreatown). I think either the time for the steaming is too short or??? My eggs were looking good, but were taking far too long (perhaps double the time) so I turned the temperature up and stirred a bit. Probably should have just waited and let the rice get cold, as they looked like they were starting to fluff nicely before I intervened.

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