Aha Bujang's Bomb Gyeranjjim

Name: Aha Bujang's Bomb Gyeranjjim
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 6 eggs; 3 tbsp water; 10g carrot; 10g large green onion; 1 tsp seasoned salt; 1g Miwon

A restaurant-style bomb gyeranjjim that puffs up convexly over the earthenware pot, boasting a fluffy and tender texture.

15 min Difficulty Easy side dish

Main ingredients

eggscarrotlarge green onionseasoned salt

Ingredients needed 2 servings

6 eggs

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eggs carrot large green onion seasoned salt

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3 tbsp water

10g carrot

10g large green onion

1 tsp seasoned salt

1g Miwon

Recipe

Finely mince the carrot and the green part of the large green onion to use as garnish.
Crack 6 eggs into a bowl and add 3 tablespoons of water, 1 teaspoon of seasoned salt, and a pinch of Miwon.
Using a whisk, beat the eggs and seasonings together well, breaking up the chalazae so everything is evenly combined.
Pour the egg mixture into a small earthenware pot until it is about 80% full and place it over medium-high heat.
Continuously scrape the bottom and sides of the pot with a spoon, stirring so that soft, lumpy curds form.
When the eggs are more than 80% cooked and start to puff up while still holding moisture, top with the minced carrot and large green onion.
Cover with a convex concave lid (or a concave bowl of the same size), reduce the heat to low, and cook for 1–2 minutes.
When steam escapes from the lid gap and a savory aroma rises slightly, turn off the heat and serve.

Add water and seasoned salt to 6 eggs, beat with a whisk, and pour into an earthenware pot.
Cook over medium heat, continuously scraping the bottom to prevent burning, until about 80% set and softly lumpy.
Top with minced garnish, cover with a convex lid, and cook over low heat for 1–2 minutes to puff up.

Cooking tips

Using a machine or an immersion blender to finely grind the eggs will change the texture and cause them to stick to the bottom, so it's best to beat them with a mixing whisk.
A convex-shaped lid that secures headspace is essential for the egg mixture to puff up high to the top.
You must continuously scrape the bottom so the earthenware pot doesn't burn badly and the inside cooks up moist and tender.

Recommended for

Those who want to successfully make bomb gyeranjjim that puffs up like at a restaurant.
Those who want to quickly make a main side dish or drinking snack with super simple ingredients.

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