Korean Breakfast part II : Gyeran Jjim (steamed eggs)

GYERAN JJIM

Serving: 4 bowls

Ingredients:

6 eggs

a handful of dried seaweed (kombu)

1 cup chicken stock

1/2 tsp salt

*Choice of preference:

1 stalk of finely chopped shallot (green part only)

1/3 of finely chopped medium size carrot

a few tablespoons of seasoned sliced pork, prawns and shitake mushrooms

Preparations

1. Soak the seaweed in the warmed chicken stock for 15 minutes.
2. Beat the eggs and sieve twice.
3. Add the drained seaweed water into the beaten eggs.
4. Add in your *choice of prefered ingredients and mix well.
5. Pour the egg mixture into bowls (up to 80% of the bowl)

Method

1. Boil the water in a steamer or a pot.
2. Add the bowls once the water has boiled.
3. Lower the heat and continue to steam for about 15-20 minutes.

To ensure a smooth egg texture, make sure you steam the eggs on low heat, for even heating. If the top has already set, use a knife to make sure the eggs are fully cooked right through. Time taken to steam depends on the depth of your bowl, but 20 minutes on low heat should do the trick.

strong heat

 

 

low heat

I think my Korean cravings have dimmed down for now. Until then, I’m always open for any recommendation on places to eat all but Korean food!

To a hearty breakfast, with apples on the side.

Annyeong!

Korean Breakfast part I : Bibim Guksu (spicy cold noodles)

In the little island Penang, there are only so few Korean Restaurants compared to Japanese Restaurants. That is probably why I think my family has opted out Korean food from our family dinners. We’ve tried other places but seem to favour Seoul Garden the most hence, it’s always Seoul Garden for Korean food.

Late December things did change when we dined at Kung Jung Restaurant @ PNB Darby Park. Ever since, I’ve been having massive cravings for Bibimbap and more Kimchi! Our dining experience was quite something. Asides food, the restaurant had good service with friendly and attentive waiters. We also saw Tony Fernandes, haha! Guess that adds a plus point for ambiance.

After browsing through these pictures last night, I decided to satisfy my long lost cravings. I found a few recipes which used Gochujang as the main ingredient. Its taste is similar to the sauce in a Bibimbap; a mixed rice dish with ingredients stirred just before eating. Instead of the usual mixed rice I decided to make Bibim Guksu and Gyeran Jjim as a side dish (ban chan).

BIBIM GUKSU

Serving: 2 people

Ingredients:

180 g soba noodles

sauce

2 tbsp gochujang

2 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp honey

1 tbsp brown sugar

1 tbsp sesame oil

sesame seeds (optional)

toppings

2 medium lettuce leaves, thin sliced

1/2 a small cucumber, julienned

1/3 a small carrot, julienned

bean sprouts (amount is up to your liking)

1 okra, thinly sliced and fried with soy sauce

Method:

1. Boil the noodles for about 3 minutes until soft.
2. Stop cooking action by straining noodles into ice water.
3. Place the noodles in a bowl and add the toppings and sauce.
4. Mix all ingredients together and serve.

*Gochujang is a  hot pepper paste made with fermented soybeans. Available at Cold Storage.