계란찜에 물 대신 이것 넣으면 비린내도 안나고 훨씬 부드러워요 #건강음식 #foodvlog #recipeideas
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📝 Description
The video details a technique for making soft and anti-odor steamed egg (Gyeran-jjim), popularized by a restaurant owner near Jagalchi Market in Busan with 25 years of experience. The method suggests avoiding plain water when preparing the Gyeran-jjim mixture, attributing the restaurant's popularity to this specific preparation. Three alternative liquid bases are presented as professional secrets for achieving a superior texture and flavor in the steamed egg dish.
These three recommended substitutes for water in the steamed egg recipe are: bone broth (sagol yuksu), anchovy and kelp broth (myeolchi-dashima yuksu), and unsweetened soy milk (mudang duyu). The owner claims that using these ingredients results in a soft texture that encourages repeat visits from customers.
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