Omg your steamed eggs were the first thing I made from your channel ten years ago. Can't believe you've been teaching me about Korean food for this long. Thank you for being in my life Maangchi!!
Hi Maangchi. You made my day. I had to go to Therapy today and my shoulder was in so much pain after the therapy. I enjoyed those steamed eggs. I do that at home, when I don't want to cook a big meal. God Bless you Maangchi, and your family. Hope you had an awesome Thanksgiving. Happy Holiday's to you. Maria. 💙💙💙💙🎄🎄🎄🎄🎄🎄🎀🎀🎀🎀🎀🎀🌹🌹🌹🌹🌹❤️❤️❤️❤️🙏🙏🙏🙏👍👍👍👍👍👍👍🌺🌺🌺🌺🌺🌺
I think this is your easiest recipe ever! I have fond childhood memories of mom making this with rice and lots of different banchan for a quick lunch. So delicious, but I don't know why she didn't make it more often. I could eat it every day.
This is one of my favorite recipes of all time. I make this for breakfast at least 3 times a week, it's so easy and delicious!!! And ttukbaegis are awesome as well, although I've burnt myself a few times on the smaller ones, not thinking lol.
So excited to watch this! It's nostalgic for me as your original steamed egg video was one of the earlier videos I watched, and which got me hooked onto learning about Korean cooking!
Oh gosh I have made your steam egg recipes for so many years now, it’s really interesting how the years fly by. Thank you for this easier recipe Maangchi :)
I loved steamed eggs when I go to Korean restaurants , I live in koreatown in LA, I always wanted to learn how to cook and saw your video on my home page. Thank you so much for this. It does look easy, I will try this recipe. Kamsahamnida 💋
Annyeonghasaeyo Maangchi! Happy New Year ! Wishing you good health and prosperity in 2022. Thank you for sharing your delicious recipe in 2021. We hope to see more of your recipe in 2022. I will try to make the steam egg recipe soon. Kamsameda!
The earthenware bowls that I find are either 2.5 cups or 3.3 cups. Does it have to be exact? The smaller bowl looks like yours. I really want to try this!
Anneyeong haseyo.....maangchi...I like all your videos... your English speaking feels me so cute..you are nice..can you please reply to my comment please...jebal ...jebal...
@Maangchi, I love you and your recipes. I have a question... I bought a stone pot for making steamed eggs recently but only have an electric stove. Can I make this in oven instead? Thank you in advance for any advice you can give. Much love.
Wow it’s been 10 years already! I remember when you first posted the recipe I was so impressed I went and bought a ttukbaegi at H-Mart right after!! So this means that my ttukbaegi is also 10 years old 😊 I’ve made so many of your recipes using it ❤️
I remember seeing the first take on this and after having it I cant go back to regular scrambled eggs. These are nice, its like eating savory clouds. I have it with rice and make a simple sauce of toasted red pepper, garlic, sesame oil, a dash of soy sauce and a little mirin. It goes pretty well with this. Thanks for introducing me to steamed eggs. Its a real game changer.
Amazing, even tho I am not Korean but I made this and it turned out so well. Me and my sister loved it. It was a good idea making this dish when my sister had came in my house. Thanks for sharing this delicious dish ❤️❤️ ꒰⑅ᵕ༚ᵕ꒱˖♡
Well, I went and brought one of these pots/bowl, JUST so I can make this!! I like to eat eggs moreso during winter months...they're warming. Happy Holiday🎄🎄 Madame M.
Oh my God, I checked this recipe 10 yrs back when I was in Mongolia. N used to make it as an oil-free BF. So many dishes that time learned from your web. My family big fan of Korean food. N today while searching for a good egg recipe you again come up with a recipe which almost I forgot after coming back to India. Thank you, Dear, ❤️
I bought TWO ttukbaegi after seeing this recipe video. One for me and one for my husband! I am officially obsessed with Korean cooking now. Thank you Maangchi! ❤
It's always good to go back and revisit old recipes to see if you can make them better easier or switch the ingredients around 👍🏻 keep up the good work
INGREDIENTS: 4 eggs 1 green onion 1 cup chicken broth/water Optional: Salt (if water is used instead of broth/stock) 1 tsp fish sauce per egg Top with sesame oil after cooked COOK TIME: ~12min for 4 eggs on med-low heat
@@kevngu7256 Oh noooo. Are you using an earthen bowl pot and enough water? Maybe it's also not covered properly enough to let it steam, because the steaming trapped inside is what makes it fluffy. Either way, I think your fire needs to be higher then depending on the pot you are using. I would say medium instead of medium-low, but I wouldn't put it on high bc your egg mixture will just burn on the bottom.
I followed this recipe and added quick melting cheese and diced hotdogs, it is really good. The hotdogs that I used are plain color not red. If you use red hotdog the color of the dish will turn red.
I love my Korean bowls. I’ve only used them on the grill and in the oven. I have an electric glass cooktop. I wonder if it would work. Thank you for the ideas.
You could get a Korean style portable propane burner like Mangchi uses sometimes. They are definitely imported into the US. That way we don't even need to speculate if earthenware will scratch the glass cooktop ( my opinion is: it might/could). Pull it out and use it when a recipe will benefit from a gas burner or cookware might scratch it or if you are cooking up a huge spread and need an extra burner. The earthenware hotpots really are great.
Steamed eggs is a very difficult dish. Steamed egg dishes usually fail without a dedicated bowl (earthen pot). However, there is too easy way to succeed in steamed eggs. It's using a microwave oven. Prepare the dish according to the program's recipe and microwave it to finish. However, a lid is essential when putting a cooking container in a microwave oven. Otherwise, the top of the dish dries up and tastes bad.
It tastes amazing!! I do have a bit of a problem, not even ten minutes in it starts to emit a burning smell and now that I'm eating it, it tastes nice on the top part but there's a burnt layer at the bottom and the smell also has a burnt aroma to it. What am I doing wrong?? Is the fire too strong?? The stove is pretty old but I tried to set it to lowest medium without it being a small flame instead.
@@petratin2816 Yes it sometimes happens when the heat is too hot. The only thing you can do is lower the heat and cook longer. Let it cook very slowly.
This dish is like a Korean version of a French souffle. I have an earthware pot and I am going to make this recipe tomorrow. Thank you for always inspiring us to try new things.
Maangchi please show us how to make the firm version of it! I saw that in a Korean drama it was done with eggs green onions fermented shrimp juice and cooked in a steamer it came out firm . Looked so yummy
If you cook it in a steamer gently, the same ingredients will come out firm. It’s pretty much like a savory flan. The steamer regulates the heat and it makes it “solid.” Careful not to overcook. Adding too much liquid will make it separate and ruin the uniformly custurdy effect. Find a sweet spot, liquid/broth makes it savory and tasty. Eggs are cheap, so don’t be afraid to experiment. I used to make it in a cute bowl with a steamer basket every morning. Just like any custard, remove when still jiggly in the middle. Cooking It directly on the stove (higher heat) makes air bubbles form.. That’s why her’s is fluffy. Pretty much the same thing happens when you mess up and overcook a flan. Not desirable in that case lol
If you mix it separately, and then use a very fine strainer to pour it back into the clay pot, your jjim will have a very smooth velvet texture, like flan. This is the best way to do it
It happens when the heat is too high. Cook it over medium low. You can clean it easily with a wire scrubber. Simply scrub the pot with it . Be sure not to use kitchen soap or detergent because clay pot (earthenware pot) has micropores so that the soap will get stuck in them.
What do you call the bowl and where to buy it please?
It's earthenware bowl and cooked ttukbaegi in Korean. www.maangchi.com/kitchenware/earthenware-bowl
Omg your steamed eggs were the first thing I made from your channel ten years ago. Can't believe you've been teaching me about Korean food for this long. Thank you for being in my life Maangchi!!
❤️
Agree. I learned how to make kimchi from her video too😋😃😁👍
@@tingchaleunsakd5567 Same here!!
She's been teaching me for 3yrs 🥰
me too.I cook a lot cooking is my life.thank you samonim mangchi for sharing all your recipe .God bless you more.anyong!
Hi Maangchi. You made my day. I had to go to Therapy today and my shoulder was in so much pain after the therapy. I enjoyed those steamed eggs. I do that at home, when I don't want to cook a big meal. God Bless you Maangchi, and your family. Hope you had an awesome Thanksgiving. Happy Holiday's to you. Maria. 💙💙💙💙🎄🎄🎄🎄🎄🎄🎀🎀🎀🎀🎀🎀🌹🌹🌹🌹🌹❤️❤️❤️❤️🙏🙏🙏🙏👍👍👍👍👍👍👍🌺🌺🌺🌺🌺🌺
I think this is your easiest recipe ever! I have fond childhood memories of mom making this with rice and lots of different banchan for a quick lunch. So delicious, but I don't know why she didn't make it more often. I could eat it every day.
쉬워보이는데 진짜 쉽지 않은 계란찜..
잘 봤습니다.
내일 계란찜..고고
This is one of my favorite recipes of all time. I make this for breakfast at least 3 times a week, it's so easy and delicious!!! And ttukbaegis are awesome as well, although I've burnt myself a few times on the smaller ones, not thinking lol.
👏
I just tried this recipe. Used water and salt because I did not have chicken broth, and I also added some ginger. Fast and delicious!
That looks delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
So excited to watch this! It's nostalgic for me as your original steamed egg video was one of the earlier videos I watched, and which got me hooked onto learning about Korean cooking!
Oh gosh I have made your steam egg recipes for so many years now, it’s really interesting how the years fly by.
Thank you for this easier recipe Maangchi :)
👍
I love this channel, so many awesome things to make and try out, i love being adventurous with food plus it enhances my cooking skills more
I never saw eggs look so yummy 😋. Ty Maangchi!! Happy Holidays 😊
You are so adorable! Thank you for this update and your precious time you have given us!🇨🇦💖🙏🏼🌹🤗
I loved steamed eggs when I go to Korean restaurants , I live in koreatown in LA, I always wanted to learn how to cook and saw your video on my home page. Thank you so much for this. It does look easy, I will try this recipe. Kamsahamnida 💋
My favorite food when i go to asian restaurant.Don't forget with The dumplings 🥺❤️
As a student on budget, I appreciate this SO much haha
美味しそう❣️
wowwww, so simple! guess i have no choice but to try it!
Annyeonghasaeyo Maangchi! Happy New Year ! Wishing you good health and prosperity in 2022. Thank you for sharing your delicious recipe in 2021. We hope to see more of your recipe in 2022. I will try to make the steam egg recipe soon. Kamsameda!
Happy New Year and Happy cooking!
This my hangover cure
Hi Maangchi , you are so cute and your recipes are easy!!
Thank you for sharing it!
Where can I found earthen pot in USA?
It's sold at a Korean grocery store or online. Here is a list of Korean grocery stores worldwide. www.maangchi.com/shopping
وصفة روووعة جدا
Omg thank you so much I have to try now ❤️🙏🏻🙌🏼
i cook successfully, thank you so much
Looks good ....thank you
Wow this looks so yummmmmmm 🥺🥺😍😍
Please teach me how to cook dwaeji gukbap
I love this dish and always order in Korea restaurant
never know that easy to make! thanks for sharing, love your video
It Looks Deliciously yummmyyy 🥰🍀
This looks so fun 🌼✨
Wow it looks amazing!
I just AD
I hope to make these soon!! They look delicious 👍🏻
I am going to buy a new earthware bowl. What can I do to prevent it from cracking before using it?
Valare nannayittund😂
The earthenware bowls that I find are either 2.5 cups or 3.3 cups. Does it have to be exact? The smaller bowl looks like yours. I really want to try this!
Can you make a video about mandu jeongul? I can’t cook that perfectly.
Altyazı lütfen videolarını çok seviyorum 🙏
Где же найти такой чудо горшочек
😋 👍
Anneyeong haseyo.....maangchi...I like all your videos... your English speaking feels me so cute..you are nice..can you please reply to my comment please...jebal ...jebal...
@Maangchi, I love you and your recipes. I have a question... I bought a stone pot for making steamed eggs recently but only have an electric stove. Can I make this in oven instead? Thank you in advance for any advice you can give. Much love.
If the earthenware bowl comes with lid, can I just use the lid?
I swear, it doesn't matter how terrible of a day I've had, when a Maangchi video comes on my day always gets better.
She is special, isn’t she!
@@ninatrentham8908 She sure is. She is like a magical anti-depressant that brings forth recipes that make one feel even better still.
@@ninatrentham8908 She is
@@Cheeseybacun true
Wow it’s been 10 years already! I remember when you first posted the recipe I was so impressed I went and bought a ttukbaegi at H-Mart right after!! So this means that my ttukbaegi is also 10 years old 😊 I’ve made so many of your recipes using it ❤️
Wow, Maangchi, this is delicious! My boyfriend and I loved it! Thank you so much! ❤
I'm so glad!
French please
Thank you very much for your nice comments and messages as always! Love you all! ❤️
Now I need to get one of those earthenware bowls because I am gonna make this a lot
Thank you for your recipes, love from Italy
Hi Maangchi, where can I purchase a set of bowls like yours?
@@taheerammoore6729 It's sold at a Korean grocery store or online. A list of Korean grocery stores worldwide. www.maangchi.com/shopping
Thank you for all your delicious recipes and feedback 😋 😊
I remember seeing the first take on this and after having it I cant go back to regular scrambled eggs. These are nice, its like eating savory clouds. I have it with rice and make a simple sauce of toasted red pepper, garlic, sesame oil, a dash of soy sauce and a little mirin. It goes pretty well with this.
Thanks for introducing me to steamed eggs. Its a real game changer.
Make sure the heat is med-LOW. I burned the bottom of my eggs...totally ruined :(
Amazing, even tho I am not Korean but I made this and it turned out so well. Me and my sister loved it. It was a good idea making this dish when my sister had came in my house. Thanks for sharing this delicious dish ❤️❤️ ꒰⑅ᵕ༚ᵕ꒱˖♡
That's great!
한국에서 2년 동안 살았는데 엄청 좋아하는 음식은 계란찜이였어요! Maangchi의 비디오 덕분에 자신감이 생겨서 한번 만들어 볼게요! 감사합니다!
Wow delicious hi madam I'm your new subscriber 👍i wan to learn any kind of recipes in your CHANNEL.😊
Well, I went and brought one of these pots/bowl, JUST so I can make this!! I like to eat eggs moreso during winter months...they're warming. Happy Holiday🎄🎄 Madame M.
Good luck with making volcano steamed eggs! : )
@@Maangchi thank you. good luck is right, I feeeel like Julia, , oh shucks...well that wasnt supposed to happpennn
Maangchi, where have you been? I've missed you and your conversations with food. Good to see you! You look lovely in yellow.
Thank you for the easy recipes. I've been wanting to learn how to make this steamed egg because it's soooo good!
👍
Oh my God, I checked this recipe 10 yrs back when I was in Mongolia. N used to make it as an oil-free BF. So many dishes that time learned from your web. My family big fan of Korean food. N today while searching for a good egg recipe you again come up with a recipe which almost I forgot after coming back to India. Thank you, Dear, ❤️
Will teach the kids to cook this in a little donabe on a stick fire when camping.
I bought TWO ttukbaegi after seeing this recipe video. One for me and one for my husband! I am officially obsessed with Korean cooking now. Thank you Maangchi! ❤
Good luck with your Korean cooking!
배고파졌어요~~~^^
i’m hungry 😋
망치님은 한식 세계화를 알리시는분이네요
감사합니다🥰
It's always good to go back and revisit old recipes to see if you can make them better easier or switch the ingredients around 👍🏻 keep up the good work
I love this. Your recipe is so simple yet very hearty and delicious!
Thanks so much! 😊
INGREDIENTS:
4 eggs
1 green onion
1 cup chicken broth/water
Optional:
Salt (if water is used instead of broth/stock)
1 tsp fish sauce per egg
Top with sesame oil after cooked
COOK TIME:
~12min for 4 eggs on med-low heat
Wasn't she saying that if you use salted chicken broth you dont need fish sauce?
12 min medium low didn’t work for me. It took and hour medium low and it’s still not fluffy 😢
@@thisrowboat fish sauce is an essential for me so I mainly put this list for myself LMFAOOO. but yea I'll edit it for other ppl
@@kevngu7256 Oh noooo. Are you using an earthen bowl pot and enough water? Maybe it's also not covered properly enough to let it steam, because the steaming trapped inside is what makes it fluffy.
Either way, I think your fire needs to be higher then depending on the pot you are using. I would say medium instead of medium-low, but I wouldn't put it on high bc your egg mixture will just burn on the bottom.
🥲 the bottom of my egg soup keeps getting burned
I followed this recipe and added quick melting cheese and diced hotdogs, it is really good. The hotdogs that I used are plain color not red. If you use red hotdog the color of the dish will turn red.
Great idea!
Such a satisfying and comforting dish. Definitely get yourself a ttukbeggi, you can also use it for jiggae and dolsot bibimbap.
I see she is using it over a flame. So its ok for gas or propane. Is this bowl usable on an electric stove? I would love to try this recipe.
@@kimquinn7728 Yes it is safe to use over a flame, gas or propane. I use it all the time
Can I use electric stove with earthenware pot?
Yes
I still consider fish sauce an essential component to this recipe; it's so delicious it's almost magic
I have green onions growing in my garden frost hasn't killed them yet, eggs, stock & sesame oil! I'm making this!😋
Наконец то хоть кто то упомянул что она доливала в яйца, бульен, теперь и я смогу повторить этот рецепт, спасибо!
I love my Korean bowls. I’ve only used them on the grill and in the oven. I have an electric glass cooktop. I wonder if it would work. Thank you for the ideas.
You could get a Korean style portable propane burner like Mangchi uses sometimes. They are definitely imported into the US. That way we don't even need to speculate if earthenware will scratch the glass cooktop ( my opinion is: it might/could). Pull it out and use it when a recipe will benefit from a gas burner or cookware might scratch it or if you are cooking up a huge spread and need an extra burner. The earthenware hotpots really are great.
hi maangchi!! i’m going to make this for my boyfriend tonight along with your 김치찌개!! i hope you have a lovely day
I hope your bf loved your kimchi jjigae! Happy cooking!
@@Maangchi he did!! his mother wants me to make for the whole family now!! thank you maangchi!! happy cooking!!
@@cass9102 Awesome! 👏
어우 우연찮게 들렀는데 구독자 실화인가요??대단하십니다;
This looks so delicious and easy for when the whole family is feeling sick, but still want a hot meal ♥
If any of you have made this do you need to make it on a gas stove?? I guess a metal pot on electric would be fine too but i just wanna make sure
That should be fine too. My mum used to make it in a metal pot all the time. Probably better to use a thicker non-stick pot.
I just made it today as my first time 😅Thank you for tour recipe. It came out delicious 😋
Great 👍
Steamed eggs is a very difficult dish.
Steamed egg dishes usually fail without a dedicated bowl (earthen pot).
However, there is too easy way to succeed in steamed eggs.
It's using a microwave oven.
Prepare the dish according to the program's recipe and microwave it to finish. However, a lid is essential when putting a cooking container in a microwave oven. Otherwise, the top of the dish dries up and tastes bad.
미국에서 한식을 제대로 알려주셔서 감사합니다~ 구독 누르고 갑니다. 항상 응원하겠습니다~~ 부산에서.....
GOOD ~~
In korean family, we mix it with rice and add some soy sauce and sesame oil. Kinda egg bibimbap👍
Children love it😀
I’m making it now but I have to use a regular pot because I don’t have an earthware they kind of expensive
It tastes amazing!! I do have a bit of a problem, not even ten minutes in it starts to emit a burning smell and now that I'm eating it, it tastes nice on the top part but there's a burnt layer at the bottom and the smell also has a burnt aroma to it.
What am I doing wrong?? Is the fire too strong?? The stove is pretty old but I tried to set it to lowest medium without it being a small flame instead.
Yes, cook it over very low heat.
@@Maangchi I cook it medium heat but still burnt at the bottom. How low heat is low?
@@petratin2816 Yes it sometimes happens when the heat is too hot. The only thing you can do is lower the heat and cook longer. Let it cook very slowly.
This dish is like a Korean version of a French souffle. I have an earthware pot and I am going to make this recipe tomorrow. Thank you for always inspiring us to try new things.
Congrats to everyone who is early and found this comment!🏆
Made these for the day after Christmas this year. Rice, kimchi and crisped up pork belly. This may be a new tradition 😉. Merry Christmas Maangchi 🌲
Your new tradition sounds cool! : )
Maangchi please show us how to make the firm version of it! I saw that in a Korean drama it was done with eggs green onions fermented shrimp juice and cooked in a steamer it came out firm . Looked so yummy
If you cook it in a steamer gently, the same ingredients will come out firm. It’s pretty much like a savory flan. The steamer regulates the heat and it makes it “solid.” Careful not to overcook. Adding too much liquid will make it separate and ruin the uniformly custurdy effect. Find a sweet spot, liquid/broth makes it savory and tasty. Eggs are cheap, so don’t be afraid to experiment. I used to make it in a cute bowl with a steamer basket every morning.
Just like any custard, remove when still jiggly in the middle. Cooking It directly on the stove (higher heat) makes air bubbles form.. That’s why her’s is fluffy. Pretty much the same thing happens when you mess up and overcook a flan. Not desirable in that case lol
@@be.A.b thanks 😊
@@Pishijoon glad to help🤗
If you mix it separately, and then use a very fine strainer to pour it back into the clay pot, your jjim will have a very smooth velvet texture, like flan. This is the best way to do it
The eggs?
우왕~ 계란찜에 잘익은 김치면 한끼 대만족! ^^*
no like how did you know i was JUST looking up your old steamed egg recipe and bought a ttukbaegi to try making it today
I might try convince my dad to try this in our cast iron pan lol.
good idea!!!
쉽고 간편하네요^^
Maangchi! Can you make nakgopsae please? Thank you so much!
I love how you explain your recipes, all the details and options. Thank you Maangchi! I must try this!
Oh yum! I want to try this, it looks awesome!
Wow this was so good 👍
I’ve made so many of your recipes and we love them. This one is so easy and delicious so I can’t wait to make it again!
I will cook this to my wife tomorrow 🤗
A must have at a korean restaurant. So glad to learn this for home.
I have made this so many times, so yummy!!
👍
If you don't like fish sauce,
Use salt.
Also, put in more water than your thought.
Good
Whenever i try to make gyeranjjim, it always end up burnt on the bottom and it makes it a bit bitter as well. How should i solve this?
It happens when the heat is too high. Cook it over medium low. You can clean it easily with a wire scrubber. Simply scrub the pot with it . Be sure not to use kitchen soap or detergent because clay pot (earthenware pot) has micropores so that the soap will get stuck in them.
You make delicious food so easy! 짱 입니다.👍🏻👍🏻👍🏻❤️❤️❤️