(upbeat banjo music)
- Hello, everybody!
Today's main ingredients? eggs!
We are going to make delicious Korean side dish
with these eggs!
It's called gyeran-jangjorim.
First, I took these eggs out of my refrigerator
and then let them sit at room temperature for one hour.
because, if eggs are cold,
it's going to be really broken easily.
These eggs are heirloom eggs, a little expensive,
but really delicious and egg yolk is very yellow,
so that's my favorite these days, (laughs)
but any type of eggs you can use.
I'm just boiling my water, around five cups of water.
Gyeran-jangjorim is really good protein,
good resource of protein.
And also, really good side dish for lunchbox,
but today you will see my little secret
to make it more tasty.
Two teaspoons, white vinegar.
And now, my eggs. Be careful! (sings)
There, all three.
We need one more.
Cover this.
From now, very important,
I will just boil these for eight minutes.
Eight minutes is like around a little soft-boiled eggs
you will make it.
If you want to make hard-boiled eggs,
it should be 10 minutes, 11 minutes,
so let's see.
This is over medium-high heat.
around one minute after,
use just your wooden spoon or anything
and then just really stir this.
Why? You know that reason?
The egg yolk inside should be in the center.
Slowly, slowly roll these guys.
A few minutes later, again, so one more time,
just stir this.
Meanwhile, let's prepare some delicious broth.
I will use four anchovies.
Let's just take out
all the heads and guts like this.
Heads and guts.
This time, let's use also heads.
I never use this inside, these black guts
because it make this broth
cloudy and gray color
and plus sometimes a bitter taste.
And then, one garlic clove.
Jalapeño optional.
Medium size, half onion.
And garlic.
Okay, so let's heat up this pan.
Anchovy first, without any oil or any water,
just I'm going to stir this
to get rid of a little bit of fishy smell.
And then, onion.
Slice this.
And garlic also and slice.
This is jalapeño.
If you like non-spicy version, you can skip it.
That's jalapeño.
Onion, garlic.
Jalapeño.
Just one cup of plain water here.
And then, soy sauce.
Soy sauce, a quarter cup.
I'll cover and let it boil.
These guys are not hot anymore
because we soaked these in the water, maybe five minutes.
And then, strain this.
Hold these guys and then like this.
Slowly, around 12 times.
Then, look like this!
We are going to shell these guys so easily.
Okay, so here. All ready, right.
And then, between these eggs and egg shell,
between this water.
That's what I want.
And then, easily you can shell. See.
Really pretty, isn't it?
Always dip in the cold water.
And more easily you can.
Some people like, "Okay, can you shell this egg?"
And they bring the eggs.
Eggs are all your fingernail scratches everywhere.
(laughs) It's not pretty.
But, this is a secret.
Under the water, you can all work like this.
Okay, this is jewels. My seven jewels are waiting.
This broth so smells good, especially anchovy stock
with green chile pepper.
I used jalapeño pepper today.
It smells really good.
So, turn off.
Doesn't it look delicious already!
Yeah, it's delicious.
Let it cool down a little bit.
Look at this! A little before becoming hard-boiled eggs!
Really, I love this taste. Put this here.
Strain this.
And squeeze.
So, I'm using just only clear broth,
but you guys maybe, "Oh, Maangchi, I like to eat this one."
Just eat it, why not?
So, you can just mix with hot warm rice. It'll be tasty
Just squeeze out.
And then, we are going to get this very clear broth.
Wait until cool down and then pour this broth here.
How'd you like it?
Isn't it pretty! Oh, my!
Probably you have question,
"Maangchi, I like to make big batches.
"And then, I like to keep in the refrigerator."
Of course, that's a really great idea!
I will show you, okay.
Here you go!
I made this a few days ago.
You can keep this in a jar like me.
Keep in the refrigerator up to one week.
And then, just whenever you want
or serve this side dish, take it out, and cut it.
And then, with some soy sauce, pour. That's it.
This is a little salty side dish,
so you need to serve this with rice or something bland:
rice, noodles, steamed potatoes, and porridge.
It'll be good. So, let me taste it.
(slurps) Mmm.
Mmm, soft-boiled eggs
by itself, delicious, but this broth
make it really, really, more, more tasty.
(chewing) Mmm.
It's so creamy and savory, a little sweet,
a little spicy.
And this broth is really, really tasty.
Today, we made gyeran-jangjorim.
Enjoy my recipe.
See you next time! Bye!
(upbeat banjo music)