Tuesday, 2 February 2021
HAPPY NEW YEAR MY LOVES!!!
I know, it’s already February but it still feels like a new year. Happy New Month! 2020 came and went just like that. It had been a tough year with all the pandemic issues that we had to deal with. I thought that now that we are quarantined, I would have the chance to cook dozens of meals but I guess the inspiration was lackluster to the point I was always happy that there were left overs. No need to cook. I hope this year will be a bit better and hoping for the best. So to start us off, ill share with you my top 30 recipes on my YouTube channel. My channel has officially crossed 6,000 subscribers with 500, 000 overall views! It’s something small to celebrate because when I started my channel I was a bit scared about not receiving feedback or people not watching the content, but thank you guys for your interactions, comments and even views, you are my MVPs! Which recipe was your favourite on my blog and on my channel? What would you like me to cook this year? What content would you like me to add on my YouTube channel? Let me know below in the comments, I always look forward to all your interactions! much love and kisses!
Sunday, 6 September 2020
Sunday, 9 August 2020
I had some cravings for a banana bread and since I had some really ripe bananas, I thought, why not. Here is my very easy basic banana bread recipe! Whether you're a seasoned baker or just starting your culinary adventures, this recipe is a gem that promises to fill your kitchen with the irresistible scent of freshly baked goodness. So, tie your apron, preheat your oven, and let's dive into the heartwarming world of banana bread!
Friday, 22 May 2020
Gyeran-jjim (계란찜) or steamed eggs is a type of jjim, Korean steamed dish. It is a custardy, casserole-like banchan (side dish), often seasoned with saeu-jeot (salted shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and toasted sesame seeds. The ideal gyeran-jjim is light and fluffy. There are several ways to cook gyeran-jjim. It can be steamed, double-boiled, or boiled in a stovetop-safe crock on a very low heat. For faster cooking, some people microwave the bowl. Eggs are sieved, and whisked with water until the mixture are completely blended in a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place of water for a richer flavor. Optional ingredients include mushrooms, peas, onions, Korean zucchini, carrots, and other vegetables for their own twist on the dish. The dish is then seasoned with saeu-jeot (salted shrimp), myeongnan-jeot (salted pollock roe), or salt, and optionally ground black pepper. Before served, it is topped with chopped scallions or crown daisy greens, gochutgaru (chili flakes) or sil-gochu (shredded dry red chili), and toasted sesame seeds.
- 4 Eggs
- 2 Cups Water
- 1 Tablespoon Green Onion
Gyeran-jjim (계란찜) – Korean Steamed Eggs FAQs
1. What is gyeran-jjim?
Gyeran-jjim is a savory Korean side dish made by steaming lightly beaten eggs with water or broth until soft, fluffy, and custard-like. It's often seasoned with salt and sesame oil and garnished with scallions or chili.
2. What gives it its soft texture?
The key is gently steaming the egg mixture over low heat with water or broth in a covered dish, creating a delicate, souffle-like consistency.
3. Can I microwave it instead of steaming?
Yes. Many Koreans prepare gyeran-jjim in the microwave for convenience—just cover the bowl and microwave in intervals to avoid overcooking.
4. What broth works best?
Anchovy or kelp broth is traditionally used for added umami, but you can also use chicken or vegetable broth.
5. Is it a side dish or a main?
It’s typically served as banchan (side dish) alongside rice and other dishes, though it can stand alone as a light protein option.
Nutrition Card – Approx. per serving (1 small bowl)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 90–110 kcal | — | Low-calorie protein dish |
| Protein | 7 g | 14% | From eggs |
| Carbohydrates | 1–2 g | <1% | Minimal carbs |
| Fat | 6 g | 9% | Mostly healthy fat from egg yolks |
| Cholesterol | 180 mg | 60% | Naturally high from eggs |
| Sodium | 300–400 mg | 13–17% | Varies with salt and broth |
| Vitamin A | 10% | From egg yolk | |
| Vitamin D | 6% | Naturally present in eggs | |
| Calcium | 3% | Slightly from eggs | |
| Iron | 6% | Egg yolk source |
Dietary Compatibility & Notes
| Diet Type | Compatible? | Notes |
|---|---|---|
| Gluten-Free | ✅ Yes | Ensure broth and seasonings are gluten-free |
| Dairy-Free | ✅ Yes | No dairy in traditional versions |
| Keto/Low-Carb | ✅ Yes | Very low in carbs |
| Paleo | ✅ Yes | As long as broth is paleo-compliant |
| Whole30 | ✅ Yes | With compliant seasonings and broth |
| Vegetarian | ✅ Yes | Use vegetable broth instead of anchovy broth |
| Vegan | ❌ No | Contains eggs |
Tip:
For ultra-silky texture, strain the beaten eggs before steaming and cover with foil or a lid to trap steam evenly.
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