Solo Cooking God's Gogitjip-style Bomb Gyeran-jjim
An airy, moist bomb gyeran-jjim that puffs up high above the ttukbaegi, just like at a Korean meat restaurant.
Ingredients needed 2 servings
Recipe
Cooking tips
- To avoid a burnt smell, you must scrape the edges and bottom of the ttukbaegi without stopping as soon as the eggs begin to set.
- A concave lid that traps heat is essential for the eggs to puff up successfully.
Recommended for
- Anyone who wants to successfully recreate the dramatic, puffed-up gyeran-jjim from Korean meat restaurants at home.
- Those who prefer soft, moist ttukbaegi steamed eggs.
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