Lee Won-il's Bomb Gyeranjjim

Name: Lee Won-il's Bomb Gyeranjjim
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: eggs 4~5; salted shrimp 1 tbsp; salt a pinch; water as needed; salted pollack roe a little; chives a little

A soft, fluffy bomb-style steamed egg with umami from salted shrimp, dramatically puffed up in a hot earthenware pot.

15 min Difficulty Easy side dish

Main ingredients

eggssalted shrimpsaltsalted pollack roechives

Ingredients needed 2 servings

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eggs salted shrimp salt salted pollack roe chives

Aha Bujang's Bomb Gyeranjjim

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

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A rich, fluffy bomb egg custard with mayonnaise for a savory depth and a soft rise over the clay pot

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eggskombugreen onionmayonnaise

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eggs 4~5

salted shrimp 1 tbsp

salt a pinch

water as needed

salted pollack roe a little

chives a little

Recipe

Crack the eggs into a bowl, add salted shrimp, salt, and water, and whisk until the mixture is thin and flows smoothly.
Add just a tiny amount of water to an earthenware pot and place it over high heat until the interior reaches over 100°C and the water is boiling vigorously.
When the water in the pot is boiling, pour in the egg mixture until it fills about two-thirds of the pot's capacity.
Once the egg mixture starts to set around the edges, use a spoon to scrape the bottom and sides, stirring constantly until it reaches a loose, scrambled consistency.
When the eggs become soft and fluffy and start to bubble, reduce the heat to low, cover with a lid, and let it steam for 3 minutes.
When the steamed egg has puffed up, remove the lid and top with salted pollack roe and finely chopped chives. Serve.

Mix eggs with salted shrimp, salt, and water to make a thin egg mixture.
Pour the mixture into a heated earthenware pot and stir with a spoon until it becomes soft and fluffy.
Reduce to low heat, cover, and steam for 3 minutes. Top with garnishes.

Cooking tips

Make sure the earthenware pot is sufficiently hot before adding the egg mixture so that steam pressure makes it puff up.
If you add vegetables like water parsley or green onions from the beginning, they will hinder the puffing; always add garnishes at the very end.

Recommended for

Those who need a mild and soft side dish to accompany a spicy main course.
Anyone who wants to recreate the voluminous bomb-style steamed egg from meat restaurants at home successfully.

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