Korean egg recipes
23 Korean egg recipes, each written for this site and each saying what its method turns on.
- Bibim Guksu, sourced from South Korea. Cold noodles in a thick sauce with no broth at all, dressed only when everything else is on the table. Egg.
- Bibimbap, sourced from South Korea. A rice bowl whose every vegetable is cooked and seasoned separately, arranged in sections and mixed only at the table. Egg, vegetarian.
- Bokkeum-bap, sourced from South Korea. Plain fried rice where the soy goes round the edge of the pan rather than onto the rice, so it caramelises instead of steaming. Pork, Beef, Egg.
- Bungeoppang, sourced from South Korea. A thin batter in a fish-shaped mould filled halfway, the paste laid in, and more batter poured over before it is closed. Egg, vegetarian.
- Dolsot Bibimbap, sourced from South Korea. Bibimbap in a stone bowl heated empty until it smokes, so the rice pressed against it forms a crust you scrape up as you eat. Egg, vegetarian.
- Eo-mandu, sourced from South Korea. Dumplings whose wrapper is a thin slice of white fish rather than dough, dusted with starch and steamed. Pork, Fish, Egg, Tofu.
- Galbijjim, sourced from South Korea. The same cut as galbi, left whole, blanched and braised until a sauce reduces onto it, with nothing grilled at all. Beef, Egg.
- Galbitang, sourced from South Korea. Short ribs in a broth that stays clear, which is why it is skimmed constantly and never boiled hard. Beef, Egg.
- Gimbap, sourced from South Korea. Seaweed rolls whose rice is seasoned with sesame oil and salt and never with vinegar, with each filling cooked separately. Pork, Shellfish, Egg.
- Gujeolpan, sourced from South Korea. Eight fillings around a stack of paper-thin pancakes, every filling cut to the same length so the roll closes. Beef, Shellfish, Egg.
- Gyeran Jjim, sourced from South Korea. Eggs sieved and then never stirred again, steamed gently until they set like a savoury custard. Fish, Egg.
- Gyeranppang, sourced from South Korea. A sweet batter with a whole egg cracked straight onto it in the tin, baked until the yolk is just set. Egg, vegetarian.
- Janchi Guksu, sourced from South Korea. Thin noodles cooked apart and rinsed cold, with a clear anchovy broth poured over them so it stays thin. Fish, Egg.
- Kimchi Bokkeumbap, sourced from South Korea. Fried rice that needs the rice cold and a day old, because fresh rice steams instead of frying. Pork, Egg.
- Kkanpunggi, sourced from South Korea. Double-fried chicken tossed in a sauce reduced to almost nothing, so it coats as a glaze rather than a liquid. Chicken, Egg.
- Mandu-guk, sourced from South Korea. Dumplings cooked in the broth they are served in, which therefore must not be allowed to boil. Pork, Fish, Egg, Tofu.
- Naengmyeon, sourced from South Korea. Cold noodles in a broth served half-frozen and slushy, which is a temperature rather than a flavour. Beef, Egg.
- Pajeon, sourced from South Korea. A thin batter poured over whole spring onions in a pan hotter and shallower-filled than feels right, so the edges go lacy and crisp. Egg, vegetarian.
- Sinseollo, sourced from South Korea. A set-piece casserole arranged in coloured rings around a central chimney that is filled with hot charcoal at the table. Beef, Fish, Egg.
- Sundubu Jjigae, sourced from South Korea. A fierce red stew with tofu so soft it cannot be handled, tipped in whole and broken in the pot with a spoon. Pork, Fish, Shellfish, Egg, Tofu.
- Tangsuyuk, sourced from South Korea. Starch-battered pork fried twice, with the sauce served beside it in a bowl rather than poured over. Pork, Egg.
- Tteokguk, sourced from South Korea. A clear soup in which the rice cake ovals go in for the last three minutes and no longer. Beef, Fish, Egg.
- Yukhoe, sourced from South Korea. Raw beef cut by hand into strips and never minced, dressed at the last moment and eaten at once. Beef, Egg.
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