Ingredients
serving size: 2 adults + 2 kids
“Bomb” Steamed Egg (Pok-tan Gyeran Jjim) ingredients:
6 eggs
1 cup water
1/2 tsp salt
1 tbsp fish sauce
1 tsp sugar
1 tsp of sesame seeds
1 tbsp of sesame oil
optional: 1 tbsp chopped scallions
1 medium stone pot
Beef brisket soybean paste stew ingredients:
.25 lbs of beef brisket
1/6 of a medium radish, julienned
3 cups of water
3 tbsp of soybean paste
1/3 tbsp of Gochujang (or less if you can’t do spice)
1 tbsp of minced garlic
1/4 tsp of sugar
1/2 of onion, chopped
1/2 of tofu block, cut into small cubes
1/4 of zucchini, cut into small cubes
3 white mushrooms, thinly sliced
optional: 1 seafood stock coin
Directions
Steamed eggs:
1. Whisk together eggs, salt, sugar, fish sauce, and water in a bowl.
2. Heat a medium stone pot over medium heat and pour in the egg mixture. Whisk the egg in a circular motion over medium heat until the eggs begin to curdle.
3. Once the egg mixture starts to curdle, bring the heat down to low and cover with the lid. Cook for 5 minutes.
4. When 5 minutes are up, drizzle sesame oil and garnish with chopped green onions and sesame seeds. Enjoy!
Brisket Soybean Paste Stew:
1. Preheat your small soup pot over medium heat. When heated, add your beef brisket and lightly saute until the meat is almost cooked.
2. Add your julienned radish and cubed onion and saute for another 3 minutes.
3. Add 3 cups of water and 1 seafood stock coin.
4. When the soup comes to a boil, add 3 tbsp of soybean paste and 1/3 tbsp of Gochujang.
5. Once the pastes are fully dissolved, add your vegetables (mushrooms, zucchini, tofu.) Add 1 tbsp of minced garlic and 1/4 tsp of sugar.
6. Boil everything together over medium low heat until all the vegetables are cooked.
7. Top with chopped scallions and red serrano peppers (optional) and enjoy!
*For the kids, I used the same recipe but just skipped the Gochujang!
