As seen in the March 2019 edition of the
Chosun Taekwondo Academy Newsletter
Ttukbaegi-gyeran-jjim
There is nothing like having
access to farm fresh eggs. So here at the Dojang we have our very own chicken
farmer Master Terri Testa. Master Testa raises beautiful hens that lay glorious
eggs of every shade of pastel colors. From the lightest green to
Blue and tan, these eggs are
so delicious. What I love most about them is the deep yellow-orange yolks that
make gorgeous scrambled eggs. So don’t be shy, bring her your empty egg cartons
and for five bucks a dozen you to can enjoy the best eggs in Warwick.
So in honor of Master Testa’s
eggs here is a recipe for Korean steamed eggs.
Gyeran-jjim
3 large Terri eggs
1 large egg yolk
1 tsp fish sauce
2 scallions, finely chopped
1 ½ cups of chicken broth
1 tsp toasted sesame oil
1.
Beat the eggs and
the yolk together with the fish sauce and half of the scallions
2.
Put the chicken
broth in a small heavy stainless steel pot or a 3 cup sized Ttukbaegi *see note.
Bring to a boil over medium high heat. Turn the heat down to low and slowly
pour the egg mixture into the broth
while stirring with a fork. Cover and simmer for 6 minutes until the eggs are
cooked and fluffy.
3.
Pour the toasted
sesame oil over the eggs, garnish with more scallions and serve immediately
with some steamed rice and toasted nori strips.
*Note-
Ttukbaegi are the beautiful brown glazed
bowls that so many soups, stews and bibimbap are served in. The steamed eggs look
amazing served in one. You can get them at Woo Ri, H Mart or of course Amazon.
Gyeran-jjim
is a very common Banchan. I have enjoyed this dish in many restaurants
throughout Korea and I am looking forward to having it again on our return trip
this summer. But I really don’t have to wait, do I !
Haeng
bog meogneum
