Well it's been really cold in Melbourne recently with temperatures now dipping into the low 20's. Today I'll be sharing a family recipe called Gyeranjjim also known as "steamed" egg. My recipe is to somewhat of an extent like Chawanmushi (Japanese Savoury Egg Pudding) however the texture is not the same as I use a microwave to cook this. It's a very simple, quick and easy recipe that is wonderful for breakfasts. (I couldn't use photos cause my camera broke ><).
뚱대표 계란찜 ttoongdae's gyeranjjim ("steamed" egg)
Ingredients
4 (700g) Eggs
50ml Milk (Fat content does not matter)
2 teaspoons of Anchovy Powder (To make this removed the heads and guts of dried anchovies and grind into a fine powder. If you can't make this see below for an alternate solution)
1 teaspoon of garlic
2 teaspoons of salt
2 teaspoons of pepper
Green Onion (for garnish)
2 tablespoons of Cheese (see below for information)
Method
1. Beat the eggs well with a fork or whisk in a microwavable bowl
2. Gradually add the milk as you whisk
3. Add the rest of the ingredients. (If you would like a cheesy gyreanjjim don't add the cheese now and also if you decide to add cheese don't put in salt or garlic)
4. Cover your bowl with glad wrap
5. Put it in the microwave for 6~9 minutes [I put it in for 6 mins and mine is 1100 volts] (For cheesy gyranjjim put it in for 3 minutes take it out then stir. Then add the cheese and mix until all the cheese has melted and then put it back in the microwave for another 3 minutes)
6. Now you're done. Serve immediately with rice and other side dishes.
Showing posts with label Recipe (Banchan). Show all posts
Showing posts with label Recipe (Banchan). Show all posts
Thursday, 6 September 2012
Saturday, 31 March 2012
Mungbean Starch Jelly Salad with a Soy Sauce Dressing 청포묵 무침
VCE years have started I have been really busy with my studies. Sorry I haven't posted in a while. This Jelly Salad may not sound appetising however this is a very simple dish with a punch of flavour!!!
뚱대표 청포묵 무침 ttoongdae's mungbean jelly salad
Serves 4~5
Ingredients
1 Cup of Mungbean starch powder (Available at majority of asian grocery stores)
7 Cups of Cold Water
Dressing
1/3 Cup of Soy Sauce
2 teaspoons of Sugar (or honey or Oligodang)
1/2 tablespoon of Fish Sauce [I use the 3 crab brand]
3 Cloves of Minced Garlic
1 tablespoon of sesame oil
1 Stalk of chopped Green Onion
2 teaspoons of Gochugaru [KOREAN Chilli powder] {You can leave this out if you don't like spicy food}
Garnish
1 Cucumber
4 Perilla Leaves [Also known as Shiso Leaves] {If you can't find any use ice berg lettuce}
Method
1. In a large pot, mix the 7 cups of cold water and the mungbean starch with a wooden spoon
2. Put the pot on medium high heat for 7~8 minutes and stir occasionally as the gelatinous mixture can stick to the bottom of the pot
3. Add 1 teaspoon of salt, mix and then cook for another 2 minutes
4. Then lower the heat and cook for another 2~3 minutes until the mixture becomes clear and translucent with bubbles.
5. Turn off the heat and then add the mixture immediately to rectangular containers [This is going to be the mould so use appropriate sized containers] (Pyrex works very well)
6. Let it cool at room temperature for 1~2 hours then place it in the fridge for 5~7 hours.
7. Now the marinade. Whisk or mix all the ingredients together.
To Serve
1. Take the jelly out of the containers (after the jelly has set) and then cut it into 2X4 cm rectangles (You can cut it larger if you wish)
2. Cut the Perilla leaves in quarters and then place it on the bottom of your serving plate
3. Placed the mungbean jelly pieces on the perilla leaves and on top, place julienned cucumbers
4. Pour the dressing on top of the mungbean jelly.
5. And you're done!! :D
This dish is a very refreshing and simple. It can be stored up to a week and the dressing up to a month. This dish can accompany rice or can be used as an appetiser with less dressing. This dish is very healthy as the jelly is said to virtually have zero calories.
뚱대표 청포묵 무침 ttoongdae's mungbean jelly salad
Serves 4~5
Ingredients
1 Cup of Mungbean starch powder (Available at majority of asian grocery stores)
7 Cups of Cold Water
Dressing
1/3 Cup of Soy Sauce
2 teaspoons of Sugar (or honey or Oligodang)
1/2 tablespoon of Fish Sauce [I use the 3 crab brand]
3 Cloves of Minced Garlic
1 tablespoon of sesame oil
1 Stalk of chopped Green Onion
2 teaspoons of Gochugaru [KOREAN Chilli powder] {You can leave this out if you don't like spicy food}
Garnish
1 Cucumber
4 Perilla Leaves [Also known as Shiso Leaves] {If you can't find any use ice berg lettuce}
Method
1. In a large pot, mix the 7 cups of cold water and the mungbean starch with a wooden spoon
2. Put the pot on medium high heat for 7~8 minutes and stir occasionally as the gelatinous mixture can stick to the bottom of the pot
3. Add 1 teaspoon of salt, mix and then cook for another 2 minutes
4. Then lower the heat and cook for another 2~3 minutes until the mixture becomes clear and translucent with bubbles.
5. Turn off the heat and then add the mixture immediately to rectangular containers [This is going to be the mould so use appropriate sized containers] (Pyrex works very well)
6. Let it cool at room temperature for 1~2 hours then place it in the fridge for 5~7 hours.
7. Now the marinade. Whisk or mix all the ingredients together.
To Serve
1. Take the jelly out of the containers (after the jelly has set) and then cut it into 2X4 cm rectangles (You can cut it larger if you wish)2. Cut the Perilla leaves in quarters and then place it on the bottom of your serving plate
3. Placed the mungbean jelly pieces on the perilla leaves and on top, place julienned cucumbers
4. Pour the dressing on top of the mungbean jelly.
5. And you're done!! :D
This dish is a very refreshing and simple. It can be stored up to a week and the dressing up to a month. This dish can accompany rice or can be used as an appetiser with less dressing. This dish is very healthy as the jelly is said to virtually have zero calories.
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