Wednesday, April 11, 2012

Steamed egg/ 달갈찜 ( Dal-gyal-jim)/清蒸蛋

Kombu (Japanese: 昆布) is edible kelp from the family Laminariaceae widely eaten in East Asia . It may also be referred to as konbu (Japanese), dashima (Korean: 다시마 dasima) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài). Most kombu is from the species Saccharina japonica (Laminaria japonica), extensively cultivated on ropes in the seas of Japan and Korea. Over 90 percent of Japanese kombu is cultivated, mostly in Hokkaidō, but also as far south as the Seto Inland Sea


Steamed egg / 달갈찜 ( Dal-gyal-jim) is a very common and popular dish in Korea. Boil the 다시마 dasima as the broth, mix it together with the eggs, sift is very soft as tofu...

다시마 ( dasima) broth 1 cup ( use a small piece of dasima ,about 5cm x 6cm  boil with 1 1/2 cup of water for about 10 min )
eggs 2
salt, a pinch of it
shrimp 1
green & red  pepper for decoration  ( optional)

1. Beat the eggs before pour in the dasima broth.
2. Add a pinch of salt, to taste.
3. Stir it well and sift it. Transfer it to  a small  clay pot or a bowl.
4. Place the shrimp on top of it.
5. Steam it for about  10-15 min under medium heat.
6. Garnish with green & red pepper for decoration.

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