Korean cuisine came to the United States in the 21st century, rapidly changing from a little-known food culture to a dominant force alongside Chinese and Japanese cuisines. With the rise of Korean-American communities in the United States, Korean foods are increasingly available in restaurants and prepared in home kitchens. Nowhere is this seen more clearly than in Georgia, where Gwinnett County’s large Korean-American community has earned it the nickname “Seoul of the South.”
Gaeranjim is a steamed egg casserole that is very popular in Korea, as well as in Georgia and elsewhere in the United States. It is often eaten in both countries as a small side dish. While the preparation does not require many ingredients, care is needed in the cooking process, monitoring closely to ensure the egg is light and fluffy but not overcooked. In Korea, a ceramic stovetop-safe bowl called a ddukbaegi is typically used for these types of dishes; in the United States, it is more common to substitute a steam-safe bowl boiled in a pan of water.
Recipe Servings: 4
Ingredients
- 3 eggs
- ½ cup water or any broth
- Salt, to taste
- Ground black pepper, to taste
- 3 green onions, thinly chopped
- Additional vegetables as desired, such as mushrooms, bell peppers, zucchini, or corn
- ½ tsp sesame seeds
- ½ tsp red pepper flakes
Directions
- 1. In a steam-safe bowl, whisk the 3 eggs. Add ½ cup of water or broth and season with salt and pepper.
- 2. Add the green onions and any other vegetables to the mixture, stirring to distribute evenly. Finally, add the sesame seeds and red pepper flakes.
- 3. To steam on the stove, place the bowl in a large pot of water with a few inches of water in the bottom and cook over medium-low heat for about 15 minutes.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.