Gyeranjjim is very easy to make if you use a microwave oven, but my grandmother made her gyeranjjim using her special method. She had a huge pot made of cast iron (“ga ma sot” in Korean) with which she made rice or soup. She made her gyeranjjim when she cooked rice at the same time.
When her rice was almost done, she lowered the heat to let it simmer, then she put the bowl that contained egg mixture into the pot and closed the lid. Several minutes later, not only her rice but also her gyeranjjim was done. She took her gyeranjjim out from the pot.
The steamy gyeranjjim always made my mouth watery and excited!
The other basic side dish in this video is Gyeranmari.
3 eggs, ½ cup water, 3 teaspoons salted shrimp sauce (“sae woo jeot” in Korean), 2 chopped green onions
- In a microwavable bowl, put eggs, water, salted shrimp sauce, and green onion. Mix well.
*tip: If you don’t have sae woo jeot (salted shrimp sauce), you can use 3 teaspoons fish sauce.
- Put it into the microwave oven and cook it for 5 minutes. Serve it with rice.
If you don’t have microwave oven, steam it. In a large pot, pour about 3-4 cups of water and place the bowl that contains the egg mixture in the center of the pot. Close the lid and steam it for about 15 minutes over Medium heat.