Comments on: Simple Steamed Eggs (Gyeran Jjim) http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/ A Practical Guide to Korean Food and Korean Fusion Food Wed, 17 Mar 2010 11:00:06 +1000 http://wordpress.org/?v=abc hourly 1 By: Drew http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/comment-page-1/#comment-9253 Drew Fri, 14 Mar 2008 01:04:28 +0000 http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/#comment-9253 Fantastic tasty recipe and mouth-watering pictures, thanks for sharing it, we make it every weekend since finding it. No phones for us at dinner time either! Thanks again, Drew Fantastic tasty recipe and mouth-watering pictures, thanks for sharing it, we make it every weekend since finding it.

No phones for us at dinner time either!

Thanks again,
Drew

]]> By: akshata http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/comment-page-1/#comment-6947 akshata Wed, 17 Oct 2007 06:49:44 +0000 http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/#comment-6947 Wow what lovely pictures i found your site today , i am sure i will come to it again and again. great recipe too. akshata Wow what lovely pictures
i found your site today , i am sure i will come to it again and again.
great recipe too.

akshata

]]> By: sue http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/comment-page-1/#comment-4335 sue Mon, 28 May 2007 21:16:24 +0000 http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/#comment-4335 It would be! I warned you. :) With rice it is OK but without the rice you need to reduce to half the amount of anchovy sauce. It would be! I warned you. :)
With rice it is OK but without the rice you need to reduce to half the amount of anchovy sauce.

]]> By: Monk http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/comment-page-1/#comment-4331 Monk Mon, 28 May 2007 16:34:55 +0000 http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/#comment-4331 I made this tonight. It was good but a little salty. I'm going to try making it with dashimul (anchovy and kombu broth, less salty), instead of kombu and anchovy sauce, the next time. It was yummy and probably wouldn't have seemed so salty if I'd eaten it with rice but I was too hungry to wait! Mea culpa. I made this tonight. It was good but a little salty. I’m going to try making it with dashimul (anchovy and kombu broth, less salty), instead of kombu and anchovy sauce, the next time.

It was yummy and probably wouldn’t have seemed so salty if I’d eaten it with rice but I was too hungry to wait! Mea culpa.

]]> By: Gil http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/comment-page-1/#comment-4049 Gil Wed, 16 May 2007 18:19:21 +0000 http://mykoreankitchen.com/2007/04/18/simple-steamed-eggs-gyeran-jjim/#comment-4049 Kombu is the thick, wider, kelp strands, not the pressed seaweed sheets or thin strands of seaweed. In the stores it looks somewhat like a thin, dark green to black wooden slat. Kombu is the thick, wider, kelp strands, not the pressed seaweed sheets or thin strands of seaweed. In the stores it looks somewhat like a thin, dark green to black wooden slat.

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