Hi everybody!
Today we are going to do really fun cooking.
This is a fun, traditional, Korean way of cooking rice.
Rice cooked in eggshell.
And with these eggs I'm also going to make
simple ttukbaegi-gyeranjjim steamed eggs.
I brought my ttukbaegi (laughs)
This earthenware pot.
If you don't have this still you can make it
and just use a thick bottomed pan.
In the old days my grandmother made breakfast and lunch
she used a large cauldron.
Over a wood fire.
And when the rice was almost done and the fire flame was very small
then she inserted something like a goguma (sweet potato), or potato.
They cooked very slowly in the embers.
I'm going to show you how I do and recreate in the fire pit.
So we are going to cook this in the eggshell!
First we have to take out this egg from the inside. Eggshell cooking!
This is 1/3 cup rice. I already started soaking this 30 minutes ago.
And I'm going to pour out this water.
This is a small baking pan because this egg is not very stable
I like to put it here so it won't move around.
Clean. Like this. Chopstick.
Anything you can use.
You see this pointed end?
And then exactly in the center I will make a hole.
Take off some eggshell.
Use a chopstick.
Take off.
I will just put it here. We need 3.
Like this...
Just a little by little...
3 eggshells, and 3 eggs.
With these 3 eggs I'm going to make gyeranjjim.
I will add 1 more egg here.
In the old days, they didn't even measure their soaked rice
they just put it in here with their fingers. Not easy!
I can show you a very easy way.
And I'm going to add 2 tablespoons soaked rice inside.
So how can we? We can use a funnel.
(laughs) Like this
Like that.
And one more...
A little by little.
Then, see? Rice is inside.
It's filled almost half.
So I'm going to add 2 tablespoons and 2 tablespoons rice to each eggshell.
I don't know who did this first? My ancestors!
But it's known this is a snack in Gyeongsang province in Korea.
We love rice.
So rice cooked in a small eggshell can be a good snack.
We need to add water, so in each one I'm going to add 2 tablespoons water
One...
Two.
Rice and water, like this.
Today is very cloudy and cool. I love it!
Because on a sunny day it's not fun cooking outside.
But here it's the perfect temperature.
My eggs are ready and also I'm going to cook steamed eggs.
3 eggs are here, let's add 1 more egg.
Then add some green onion.
This is a large green onion but 1 small green onion is enough.
4 eggs and 1 small chopped green onion.
When I make ttukbaegi-gyeranjjim at home, I use chicken stock
or anchovy stock.
But outside, you know, it's not easy to make chicken stock or anchovy stock
I can use fish sauce to make it quickly. Fish sauce has a really savory flavor.
1 tablespoon...
And 1 teaspoon.
Just mix it all together.
And then I'm going to add 1 cup water.
Nice!
Cover this.
Let's go to the fire pit and cook!
It was a big fire but now it's very low, so...
I hope this works.
Anyway, if it doesn't work we can just cook longer.
ttukbaegi-gyeranjjim.
If you make this at home, you can make it with the broiler in your oven.
So cook it over really high heat for 20 minutes, that's done.
(jazz plays)
(water flowing)
Nice!
I set the table! (laughs)
I made this ssamjang, I brought from home.
At least I need kimchi! This is radish kimchi.
I also made extra rice.
It's hot! (laughs)
Just like when you shell hardboiled eggs.
Let me taste!
It looks like an egg but it's not an egg. We just borrowed the egg shell.
And we cooked it in the egg shell. It's so funny, isn't it?
These days people don't eat much rice.
With 1/3 cup rice, I made three eggshell rice and gyeranjjim.
You guys can eat one person for one. (laughs)
It's not enough for me, so I made more rice here.
Wow, fluffy!
You see? Very very fluffy. Yayyayyayyay!
Mmm!
Mm! Mmm! Soft.
Today we made eggshell rice and gyeranjjim.
Enjoy my recipe! See you next time! Bye~