Sung Si-kyung's Bomb Gyeranjjim

Cooking tips 💡

• When cracking eggs, tap them on a flat surface instead of a sharp edge to prevent shell fragments from getting into the egg mixture.
• To make it puff up like a bomb, the egg mixture must fill at least 80% of the pot or saucepan so it can rise.
• If you don't scrape the bottom properly, the egg will easily burn, so keep stirring every corner as if making scrambled eggs.
• Once the heat is off, it will gradually deflate over time, so serve immediately while hot for the best experience.

Recommended for 🙋

• ⭐Those looking for a soft side dish to accompany spicy kimchi jjigae or chicken feet dishes.
• ⭐Those who want to successfully make restaurant-style volcano-like steamed eggs at home.
• ⭐Those who need a visually impressive dish with few ingredients to enrich the table.