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Gyeran-jjim (Korean: 계란찜), dalgyal-jjim (달걀찜) or steamed eggs is a type of jjim, Korean steamed dish. [1] [2] 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.
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Naengmyeon (냉면; North Korean: 랭면; Raengmyŏn), 'cold noodles'), This dish (or originally winter dish) consists of several varieties of thin, hand-made buckwheat noodles, and is served in a large bowl with a tangy iced broth, raw julienned vegetables and fruit, and often a boiled egg and cold cooked beef. This is also called Mul ("water ...
Gyeran jjim – a Korean steamed egg casserole, which is a popular dish in Korea and often eaten as a side dish ; Kue lapis – Indonesian kue, or a traditional snack of colorful layered soft rice flour pudding or steamed layered cake; Idli – a dish prepared from rice and black gram part of Udupi cuisine.
Jjim (Korean: 찜; Korean pronunciation:) is a Korean cuisine term referring to dishes made by steaming or boiling [1] meat, chicken, fish, or shellfish which have been marinated in a sauce or soup. The cooking technique originally referred to dishes cooked in a siru (시루, earthenware steamer mainly used for making tteok ) by steaming.
Beondegi (Korean: 번데기), literally "pupa", is a Korean insect-based street food made with silkworm pupae. [1]The boiled or steamed snack food is served in paper cups with toothpick skewers.
Steamed eggs may refer to: Poached egg; Chinese steamed eggs, a Chinese dish; Gyeran-jjim, a Korean dish; Chawanmushi, a Japanese dish This page was last edited on ...
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