Sunday, April 28, 2013

Breakfast: Hearty Ggyeranjjim

This is my second butchered "Korean" recipe, ggyeran jjim also known as steamed egg mixture. I was inspired by the sweet chef Maangchi's Ttukbaegi ggyeranjjim recipe and made some alterations for a "heartier" result. The dish in itself has a very mild and clean flavor with a spongy tofu texture. You can serve this with rice and/or grilled meat or as an appetizer. 

Please check out her website and videos for more authentic Korean recipes. 

Makes 1 serving

  • 2 large eggs
  • 1 1/2 cup chicken stock
  • 1 piece of 2 ounces raw chicken thigh chopped in small cubes
  • 1/4 cup tofu chopped in cubes
  • 1 sprig of green onion
  • 1 teaspoon fish sauce
  • 2 teaspoons sesame oil
  • red pepper flake for garnish


  • Beat eggs and fish sauce in a separate bowl.
  • Finely dice the green onion and separate the white part from the green bits.
  • In medium flame, bring the chicken stock to a boil (i used a crummy earthenware bowl but you can use a small pot)
  • Add chopped chicken thigh, tofu cubes, and the diced white part of the green onion in the bowl and cook for 8 minutes or until chicken is fully cooked.
  • Add egg mixture into the broth and slowly stir the mixture for 10 seconds.
  • Close the lid and simmer for 5 minutes in low flame.
  • Turn off the flame and drizzle seame oil and sprinkle red pepper flakes and the green part of the green onion.
  • Serve immediately   

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