Korean Geran Chim, an omelette in a pot
Votes: 49
Time: 15 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
You can make this fluffy Korean omelet as a banchan (side dish) for Korean barbecue or as a main dish for breakfast or lunch. Traditionally, geran-jjim uses fewer eggs and more liquid to give the omelet a silkier, tofu-like texture. But in this recipe, the liquid-to-egg ratio has been adjusted to create a side dish more like a spectacularly puffed soufflé.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 large eggs
- 1 tbsp mirin
- 1 tsp sesame oil + extra for serving
- 1 tsp dashi powder (beef or seafood flavor)
- 1 teaspoon thinly sliced green onion tops
- Special equipment: Korean clay pot with a capacity of 3 cups (diameter 13 cm)
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Cooking the dish according to the recipe:
- In a medium bowl, combine mirin, eggs, and 1 teaspoon salt. Set aside.
- Grease a 5-inch (13-cm) clay pot with 3 cups of sesame oil. Combine 1/2 cup of water and dashi powder in the pot and bring to a boil over medium heat. Stir the egg mixture into the pot and cook, stirring constantly with a rubber spatula, keeping an eye on the egg and scraping up any sticky bits on the bottom, until the egg is puffed in the center and almost set but still wobbly, 3 to 4 minutes.
- Cover the pot with a small heatproof bowl and cook over low heat for another 2-3 minutes. Some liquid will evaporate from the pot, which is normal. Turn off the heat and let the eggs rest for 1 minute. Carefully remove the lid, sprinkle with green onions, and drizzle with sesame oil. Serve with rice and side dishes.
Author of the recipe - Jackie Park – Menu Developer
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