Geranchim (Korean Steamed Eggs)

Whenever I order something spicy from a Korean restaurant, I always get some of this for free.When adding the dashi stock, be sure it's cooled. If it's hot, the eggs will cook too quickly.If the flame is too strong, the eggs will become hard and dry. Slowly steam over low heat until the edges have burnt a little and the inside is cooked through. Recipe by Gutsugutsudesu

This is a nice change of pace from making Chinese or Japanese-style chawanmushi. Kelanchim is made by pouring egg into hot broth and is boiled on a high heat. This has a nice texture in contrast to Japan's fluffy version. Make it however you like.Dashi stock is made with liquid seasoning, so it has less water content than Chinese stock. This recipe calls for dashi stock granules, so use 2/3 teaspoon salt, but use 1 whole teaspoon if you are using dried bonito flakes for the broth. Kelanchim is generally made in an earthenware pot, but it can also be easily made in a normal pot. Recipe by Heartful Kitchen Rei

This is something I grew up eating a lot. You can add anything into it you want, but I like to eat it plain and top it with scallions, soy sauce, and sesame oil.

Steamed Egg (Ji Dan Gao Er) is a simple and silky Chinese dish made with eggs, hot water, and seasonings like soy sauce and chili or sesame oil. It’s steamed to create a smooth, custard-like texture, making it a perfect side dish or a quick meal with rice. Light and comforting, it’s easy to prepare and full of flavor! Enjoy!

Steamed egg is easy to make but difficult to perfect. It will be gelatinous and smooth if done perfectly, whereas an overcooked one will look like the moon surface. My recipe is tested with exact amount of ingredients stated, using a frying pan with lid since I don't have a dedicated steamer.

I actually made this for breakfast, but I suppose it would be acceptable for any meal except a midnight snack.Recently, I’ve been making less trips to the grocery store and I’m not the type to have groceries delivered because I can’t select the items personally. Instead, I stared into the fridge for some inspiration and came up with this. I hardly ever measure my ingredients, but I’ll try to make this as close as I can. Also, feel free to swap out any vegetables. The real focus of the dish is the steamed eggs, in my opinion.

Steam some eggs while cooking rice in an electric rice cooker for an easy, hassle-free meal. The ratio of eggs to water is about 1 to 2 (one bowl of eggs to two bowls of water). You can add any ingredients you like. Finally, a simple seasoning will give you smooth and tender steamed eggs.❶ If you find the seasoning not flavorful enough, you can add some soy sauce while eating.❷ If you prefer plain steamed eggs, you can skip the additional ingredients.❸ Straining the eggs before steaming will result in a smoother texture.❹ You can also use small rice bowls to make individual servings.🙏 I'm a beginner at posting, so your feedback is appreciated. 🙏 Feel free to discuss any good methods you have. :)‣‣ Video tutorial: https://youtu.be/it16xzDTFoY‣‣ Facebook fan page: https://reurl.cc/rly9Lr​​​​​​#DeliciousDiary

I received some fresh corn from my mother-in-law.In Step 2, you can easily remove the corn kernels with your hands.In Step 3, save as much as you like for the ankake (sweet thick sauce).You can use canned whole corn kernels, but it's best when the corn is fresh off the cob! For serving 2 to 3. Recipe by motchan

How about a microwavable chawanmushi with ingredients of your choice such as shrimp, fish cake, mushrooms, chestnuts, etc.? You can make a fluffy chawanmushi without using a steamer!If you like it sweeter, you can add mirin or sugar.It is also recommended for those who have difficulty swallowing food.

Cooking Chawanmushi sounds difficult. However, if you understand the tips, you will not fail in making this!Although we usually use dashi soup(Japanese soup stock), I used chicken stock cubes as a substitute and it tastes amazing too!

I wanted to come up with a tasty recipe that included wakame seaweed.・Mind that the plastic wrap doesn't come off. If you are worried, secure with an elastic band.・ A tea strainer is handy to use when straining the egg mixture. Recipe by Fuukasan

I didn't have a steamer, so I used the microwave.This can be made while you're making other dishes.You can cool this in the refrigerator in the summer for an egg tofu-like dish!Cut the filling ingredients as small as possible to help them cook more thoroughly. Please enjoy using whatever filling ingredients you like.Note: The number you make will depend on the size of your containers, and how much you put inside of them. Adjust the necessary amounts according to how much egg mixture you have. Recipe by Raimu

I wanted to create spring-like dishes to enjoy the season.If you don't like the beans and sausage slices sinking down to the bottom, place them when the egg mixture starts to set. Ensure that small air bubbles aren't formed in the egg mixture by checking how set the egg mixture is occasionally. If you use mentsuyu add only 1 tablespoon first and check the taste. If you need more, add more. Recipe by Asamato

Soft and smooth steamed eggs with tofu and minced pork meat. Full of taste and flavour. The mushrooom and minced pork is tasty and serve as a decoration and make it special for this dish.

I wanted to try something a little different with egg pouches.-If you use boiling water to remove the excess oil, the aburaage will puff up a bit.-You can turn the aburaage inside out or use as-is, whichever you prefer.-You can use the bits of aburaage that you cut off in something like miso soup! Recipe by bobitin

This is soft boiled eggs marinated in a mayak sauce also known as "drug eggs" because of how addicting the sauce is. It's sweet, spicy, umami, garlicky, and balanced.You can also use this marinade/sauce for tofu, dumplings, or even noodles!The base of my sauce recipe is perfectly balanced, I would just change the ratio of jalapeños/peppers used depending on your spice tolerance! If you don't like sesame seeds, you can sub that out.Note: The eggs do get firmer in the marinade due to the salt and sugar content. It's similar to a gentle curing process. If you want the yolk to stay soft, I would marinate it no longer than 6 hours. Longer than that, the yolk turns jammy and fudgy like the photo in my last step.If you like things extra spicy, I would add in some Thai chilis!#koreanmarinatedeggs #marinatedeggs #eggs

As a side dish.The photo shows how the eggs look after marinating overnight. For an even deeper flavor, marinate for 3 whole days.I've indicated a 6-minute boiling time for the eggs, but you can boil them until they are at your desired degree of doneness. Recipe by Otometeo

The soup at a Korean BBQ restaurant was very delicious, so I recreated the taste at home.You can add dried wakame at Step 4 without rehydrating, but if you are in hurry it's best to follow my recipe.If you do not have Chinese soup stock granules, then use dashi stock granules instead. Recipe by Sayochin

When I was a kid, apparently I hated Chinese chives but I didn't have a problem when it was served in this soup, so my mother made it often.Mix the Chinese chives with the beaten eggs. Once you add the Chinese chives with eggs, do not mix. I really like the soft fluffy eggs combined with Chinese chives. I believe this recipe is quite popular in every home. Recipe by Shiotomo

I love "ajitama" flavored eggs they serve at ramen restaurants so much, I always ask for them! I'm really particular about that soft, creamy texture, so I experimented with the cooking times until I was satisfied.The cooking time is key.If you stop the cooking at 6.5 to 7 minutes, and cool the marinade down properly, the yolks will be creamy soft and delicious inside. For 2 servings. Recipe by haruka616.

This is a very Japanese dish because it is simmered in dashi and some Japanese seasonings like sake, soy sauce and so on. In this recipe I made it without dashi so it's very easy but tastes good. This is a good side dish and goes well with white rice.

After the Korean War, there was a shortage of food in Korea and most of the food that was available were things like Spam and frankfurters provided by the Americans, and so they developed this fusion dish. It remains a popular hot pot dish in Korea even today. I first ran across this as an instant noodle flavour so I tried to make the real thing. I used pork broth as the main soup stock but it seems to be mostly done with chicken broth or myeolchi yuksu (Korean anchovy broth). 🇰🇷🥫🌭🍜🧀🌶️🍄🫕

MY VERSIONA DISH THAT GOES WELL WITH PLAIN PORRIDGE .....LOVING IT

This is so delicious and simple. It’s a real comfort food and can be a one-dish meal if you add in additional vegetables :) I intentionally didn’t add any salt to the pork mince as the shoyu on top was so sufficient for us.

My family had requested both Chinese chives with eggs and meat with tofu, so I combined both.You could also use 150 ml of water + 1/2 teaspoon of instant dashi granules.Draining the tofu on paper towels for 10 minutes prevents the flavor from thinning out, plus allows the flavors to permeate the tofu more efficiently. Recipe by Komomomomo

Back then the school cafeteria would serve this in large aluminum cups.We wouldn't eat it if it was just the vegetables, but with the egg it's delicious.Finely chopping up the vegetables helps them to cook better. This is also delicious with just cabbage.Our microwave is 500 W. Adjust the time accordingly. Recipe by doiko

Oyster sauce + mirin (1:1 ratio) go well with any meat dish. This is a standard ratio in my household. Even if you don't have any meat, it goes well with eggs and I added enoki mushrooms this time. By the way, enoki and eggs also go well with Japanese Worcestershire-style sauce.Fluffy Scrambled Eggs:1) Use a large amount of oil.2) Stir roughly with chopsticks while adding in air.3) While the eggs are half cooked, mix with the enoki mushrooms. Add the sauce and quickly entwine with the ingredients.-The seasoning sauce is on the rich side, so adjust as you go.-I recommend topping it on a bowl of rice.-It also tastes great if you add green peppers, shimeji mushrooms, Japanese leek, or any vegetables that are in season! Recipe by moj

I just came up with this, using what I had in my kitchen.You can use atsuage instead of fish paste sticks if you like.If you would prefer the eggs to have a stewed texture, don't simmer them, just let them cook on residual heat. The dashi stock will give them a nice color. This is also nice made with chicken wings. See.Step 1: Parboil the radish in the microwave for 3 minutes. Adjust the amount of soy sauce to your liking.Step 2: If you would like the eggs to have a stewed texture, shorten the boiling time.Step 3: Let it simmer with the lid on. The flavours will blend deliciously when it cools down, so let it cool, then reheat before eating. Recipe by Yuuyuu0221

Chives, onions, and pancake powder are enough to make chives.I love the smell of chives that come up when I take a bite of thecrispy chives pancakes.If you are too lazy to cook, how about trying to make chive pancakes? it's super simple!

My mother-in-law makes delicious chives with eggs using dashi. I recall being surprised that dashi could be used other than for flavoring simmered dishes.Since then, I use dashi in all my stir-fried dishes.Put the eggs in a hot pan with plenty of oil and cook until half cooked (to make them fluffy, briskly stir with a spatula and remove them immediately from the pan).Use lots of vegetable oil when frying for a delicious taste.Be careful not to overcook the chives or eggs.Adding mushrooms or meat turns this into a main dish. Recipe by moj