This Man's Cook's Ddokbaegi Gyeranjjim

Recipe 🍳

Cooking tips 💡

• Coating the inside of the clay pot with sesame oil prevents the egg from sticking and burning on the hot surface, while enhancing the rich aroma.
• Whisk the eggs thoroughly until all the egg whites are fully broken down and no stringiness remains—this ensures a smooth, pudding-like texture.
• As the egg mixture heats and starts to coagulate, constantly scrape the corners and bottom to prevent lumping and burning.
• After heating, always let the dish rest covered for at least 2 minutes to trap steam—this allows the custard to rise evenly and remain moist and tender throughout.