3 eggs, ½ cup water, 3 tsp saeujeot (salted shrimp) or fish sauce, 2 chopped green onions. Mix in a microwave bowl, 5 minutes. Done.
Grandma did it in a cast iron pot on top of the rice. I have a microwave and no patience.
Log in to like this post
ok I'm asking. how bad was the microwave cleanup
it doesn't owe you anything, you owe it a gap at the top of the bowl. learned that from the thread, not from experience
the most dangerous recipe for someone who lives alone
if your bowl is small leave a gap at the top, it puffs up and the version without room overflows. ask me how I know
Lives alone, five minutes, one bowl to wash. That's how you end up eating eggs three meals in a row.
the most dangerous recipe for someone who lives alone
Lives alone, five minutes, one bowl to wash. That's how you end up eating eggs three meals in a row.
microwave gyeranjjim is fine but it never gets that volcano fluffy top
I don't need a volcano. I need dinner
In my experience lower power and a stir halfway gets you closer to the fluffy top. Full blast just gives you a rubbery puck.
if your bowl is small leave a gap at the top, it puffs up and the version without room overflows. ask me how I know
ok I'm asking. how bad was the microwave cleanup
Cover the bowl loosely with a plate, otherwise the microwave gets the egg bath instead of you.
Grandma setting it on top of the rice is the part I'd miss, the steam cooks it gently and the juices soak down. The microwave is a fair trade for a weeknight, but I wouldn't call it the same dish.
Cooking it on top of the rice sounds lovely until you remember that means you already made rice. Five minutes is my kind of commitment.
Saeujeot in the mix is the move. I've been using plain salt and wondering why mine tastes like nothing.
Fish sauce works if you can't find saeujeot, just go lighter on it or it gets salty fast.
a big mug works if it's just you and one egg's worth of hunger. less to wash, less judgment
I've never made this and now I'm looking at my microwave like it owes me something.
it doesn't owe you anything, you owe it a gap at the top of the bowl. learned that from the thread, not from experience
Water works better than milk here, in my experience. Milk gets you closer to a custard than that bouncy, slightly loose texture you get at a Korean restaurant.