Cooking in a Ttukbaegi is great fun. Ttukbaegi are the
beautiful brown glazed bowls that so many soups, stews and bibimbap come in.
One of my favorite dishes to make in my ttukbaegi is Gyeran-jjim, steamed eggs.
Just imagine the most fluffy and bubbly scrambled eggs
you’ve ever had. This dish is so easy to
make. Set your Ttukbaegi over a medium high flame and add either a chicken,
vegetable, or anchovy kelp broth to the
pot and bring to a boil. Beat your eggs with chopped scallion and a touch of
fish sauce. Lower the heat and stir in your eggs. Cover and simmer for 5-8
minutes. Lift off the lid to reveal this yummy delight! Drizzle on some sesame
oil and you are set. Traditionally you would serve this with rice and
Gim(toasted seaweed).
One morning I woke with a deep yearning for this dish. I got
everything ready and then realized I did not have any sesame oil. As far as I’m
concerned I cannot eat Gyeran-jjim without this last little touch. I’m a little
out of my mind and absolutely refuse to spend $5-$6 dollars on a measly 4 oz.
bottle of sesame oil from the Shop Rite, so off I go to Woo Ri, my favorite
Korean market. It’s only an hour drive down to Northvale, N.J. where I can get
a ½ gallon can of sesame oil for $15.00 and be back by ten am!! It was the best
Gyeran-jjim I ever ate! So worth the effort.
I’ll write about Woo Ri next month, but this is where you
can buy a ttukbaegi in all different sizes.
Remember if you really want to take the leap in preparing
Korean cuisine get yourself a copy of Maangchi’s Real Korean Cooking and all
her recipes are executed on her You Tube page.
Haengbog meogneum!!
Mrs. Pyke
When it comes to researching Korean cuisine I follow two amazing Korean women who have shared their love of good home cooked Hansik (Korean food). Go to You Tube and check outmaangchi.com and omma's kitchen.comWe would love to hear from you... send comments or questions to chosuntkd@yahoo.com
To follow Mrs Pyke, subscribe to the Chosun monthly e-newsletter on the CHOSUN homepage: www.chosuntkd.com
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