Steamed eggs in a stone bowl – ttukbaegi gyeranjjim

steamed eggs in a hot pot

My yobo really likes eggs which is convenient since our chickens are quite proficient at producing eggs.  As a result, those little gems make a regular appearance at our table and I am always on the look out for different ways to serve eggs.

I found this recipe that resembled something my mother-in-law would often  make; steamed egg in a hot bowl.  It is more ‘soupy’ than I expected, but delicious nonetheless. To make it a firmer, reduce the chicken broth in the recipe.  Either way,  it is great served up with a bowl of rice or as a yummy breakfast.

On the topic of chickens, we have this handsome rooster with our brood of hens.  Now that the weather is beautiful and the windows are open, we have become much more familiar with our rooster and his morning wake-up calls. 5:30 may be an appropriate time for the chickens to wake up, but this mama doesn’t consider that morning!

rooster

The time you need: prep: 5 mins  cook time: 15 mins

The things you need:

  • 1.5 cups of chicken broth
  • 4 eggs
  • 1 green onion chopped
  • 1 tsp sesame oil
  • sesame seeds to garnish

The how to:

  • bring the chicken broth to a boil in the stone bowl
  • whisk the eggs and green onion together in a mixing bowl (reserve a few green onions to garnish)
  • when the chicken broth is boiling, reduce it to low and add the egg/onion mixture
  • stir it well with a fork while you count to ten (this is a good time to practice that second language you have almost forgotten… nothing like multitasking…. brain enrichment AND cooking! 🙂 )
  • cover with a lid for 5-7 minutes.  The egg will have the still look a little soupy but will mostly be firm (like soft tofu)
  • remove the lid, add the sesame oil, sesame seeds and green onions
  • enjoy!

Note: if you don’t have a stone bowl, a small pot would work as well.  It just won’t look as pretty!

Recipe adapted from maangchi.com


Kimbap – Korean rolls

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Kimbap, Korean rice rolls, are a wonderful medley of vegetables, egg, radish and meat tightly wrapped in sesame rice and seaweed.

This recipe is one my yobo’s mom taught me to make when I lived in Korea.  My mother-in-law is a great cook and an amazing woman. Knowing how much I liked kimbap, every time we came to visit, she would prepare them.  She then patiently taught me how to cook despite my limited Korean language ability.  Using lots of hand gestures, simple Korean and some help from my yobo, I learned how to make these classic Korean rolls. There are many variations of kimbap but this is a basic version that my yobo grew up on.

Kimbap is picnic food or a great snack in Korea.  In my opinion, it is too time consuming for a snack. When I make 10 rolls of it, it is dinner! And a yummy dinner at that.

Yield: 10 rolls of kimbap

The time you need:  prep: 30 mins    rolling: 15 mins (depending how fast you are!)

The things you need:

  • a package of kim, seaweed, or nori sheets (10 pieces)
  • 4 cups white sticky rice (8 cups prepared)
  • 1 tbsp sesame oil
  • 1/2 tsp salt (to taste… add more if you like it more salty)
  • Korean pickled radish – see picture
  • 1 cucumber
  • 2 carrots
  • 4 eggs
  • a package of lunch ham (or you can buy a ham steak and cut it up)

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The prep:

  • make the rice.  For directions, see this post by Kyah – bap
  • when the rice is made, allow it to cool slightly and add the sesame oil and salt.  Mix well.
  • beat the egg and fry on medium low like a crepe.  Flip when browned and cool. Cut into 10 long thin pieces
  • slice the carrots into 10 long thin pieces (6 inches long)
  • slice the radish into 10 long thin pieces (6 inches) or you can buy the package that is pre-sliced for you
  • cut the sides of the cucumber into 4 long pieces from the outside.  Discard the column of seeds. Cut the long pieces into 10 thin pieces each having some green on it – if this is confusing…see the picture 🙂
  • cut the ham into 2 halves
  • lightly fry the carrot in the fry pan used from the egg till it is browned and  lightly salt.

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The assembly:

  • lay the seaweed, kim, on a bamboo roller
  • scoop 3/4c + a little bit of rice onto the seaweed
  • spread out the rice evenly on the top 2/3 of the seaweed
  • use the spatula to spread and smooth out the rice
  • layer the ingredients at the bottom end of the rice
  • then carefully roll the seaweed like a jelly roll – if you know how to roll a jelly roll 🙂 – first pinching the top of the seaweed over the ingredients and then carefully rolling the rest nice and tight
  • use a little bit of rice at the end to ‘glue’ the seaweed to the roll
  • squeeze the roll tightly
  • allow the roll to rest a few minutes before cutting
  • cut with a sharp knife.  I find it helps to clean the knife between rolls or else it gets all goopy from the rice.

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Nothing beats making kimbap in the sunshine!

Gyeran mal ee – Korean egg roll

egg rolls

This easy egg roll is a tasty side dish and a lunch box classic in Korea.

This recipe was my yobo’s favourite side dish in elementary school. His mom would make it in the morning and pack it in his lunch for school.  Tucked in his lunch box next to warm rice and kimchi, this simple egg roll made my yobo smile when he was a chubby little kid.  And now, all grown up and handsome, he still smiles when I serve up these eggs.

my yobo

The things you need:

  • 3 large eggs
  • 2 tbsp water
  • 1 green onion finely chopped
  • salt and pepper to taste

The how to:

  • beat the eggs with a whisk until the colour is a creamy yellow
  • heat a frying pan on medium to low heat (a non-stick pan is really helpful… or a well oiled pan)
  • pour eggs into the pan and top with onions, salt and pepper
  • let cook for 45 seconds-ish until the sides start to cook
  • carefully fold the end of the egg with a small fold
  • wait 10 seconds or so and continue to roll the egg, pausing after each fold, until you reach the end of the omelette
  • brown the roll for a few more seconds (be sure not to let it over cook or else it will taste dry, and we all know that dry eggs are not yummy!)
  • transfer to a cutting board and allow to cool for a minute and cut into bite sizes pieces
  • voila! Korean egg roll!

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Note: Many variations are possible.  My kids prefer it without onions and I like to add soy sauce and hot pepper flakes!

 

Talgyal jang jorim – Soy sauce egg

blog jan 2013 006 We have chickens. Lots of chickens.  So we have eggs. Lots of eggs.  I am always looking for new ways to cook eggs. This is a tasty recipe I recently tried.

I don’t remember having these in Korea and but my Yobo assures me they made a regular appearance at his family’s table growing up. My family members who have traveled to China tell me these are wildly popular there too.  Maybe I need to take another trip out east to discover for myself!

The recipe:

The time you need: 20 minutes

The things you need:

  •  6 eggs
  • 1/4 cup soy sauce
  • 1 tbsp sugar
  • 2/3 cup water

The how to:

  • Boil the eggs for 10 minutes
  • Drain the water and rinse in cold water
  • Peel the eggs
  • Mix together the soy sauce, sugar and water in a small pot
  • Simmer the eggs in the mixture, stirring often until the liquid is all gone
  • Slice and serve.

blog jan 2013 005We love our chickens and our chickens love us!

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 Adapted from Practical Korean Cooking by Noh Chin-hwa