Baek Jong-won's Ttukbaegi Gyeranjjim
A savory and soft Ttukbaegi Gyeranjjim by Baek Jong-won, made by pouring egg mixture into a ttukbaegi, scraping the bottom as it cooks, and then covering with another ttukbaegi to let it puff up.
Ingredients needed 2 servings
Recipe
Cooking tips
- Mince the salted shrimp finely so that the seasoning is evenly distributed throughout the gyeranjjim, rather than clumping.
- Use a ttukbaegi where the egg mixture fills about 70-80% of its volume to ensure it puffs up nicely.
- For the lid, it's best to use another ttukbaegi of the same size flipped over or a convex lid to create enough internal space.
- If heat control is difficult, reduce the heat to very low once the eggs start to clump to prevent burning.
Recommended for
- Those who want to make fluffy gyeranjjim at home, just like the one served at restaurants.
- Those who enjoy egg dishes with the savory flavor of salted shrimp and the nutty taste of sesame oil.
- Those who want to complete a wonderful Korean ttukbaegi side dish with basic ingredients they already have.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- This Man's Cook's Ddokbaegi Gyeranjjim
- This Man's Cook Crab Stick Ttukbaegi Gyeranjjim
- Lim Sung-geun's Clay Pot Bomb Egg Custard
- Solo Cooking God's Thick-cut Dolsot Bulgogi
- Ttukdak Hyung's Journalist Restaurant Dolsot Bulgogi
- Aha Bujang's Earthenware Braised Mackerel
- Ttukdak Hyung's Clay Pot Kimchi Fish Cake Udon
- Solo Cooking God's Durable Pot Cheese Ramyeon
- Kim Dae-seok's Jjolbaegi Nureongji
- Lim Sung-geun's Clay Pot Dumpling Soondubu Jjigae
