Modu Recipes

Lee Won-il's Bomb Gyeranjjim

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

🙋 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.

Ingredients needed 🛒2 servings

  • eggs 4~5
  • salted shrimp 1 tbsp
  • salt a pinch
  • water as needed
  • salted pollack roe a little
  • chives a little

Recipe 🍳

  1. Crack the eggs into a bowl, add salted shrimp, salt, and water, and whisk until the mixture is thin and flows smoothly.
  2. 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.
  3. When the water in the pot is boiling, pour in the egg mixture until it fills about two-thirds of the pot's capacity.
  4. 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.
  5. 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.
  6. When the steamed egg has puffed up, remove the lid and top with salted pollack roe and finely chopped chives. Serve.
  1. Mix eggs with salted shrimp, salt, and water to make a thin egg mixture.
  2. Pour the mixture into a heated earthenware pot and stir with a spoon until it becomes soft and fluffy.
  3. 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.

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eggssalted shrimpsaltsalted pollack roechives
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