Category: Steamed Foods (찜)

What is the difference between a steamed dish using a pot and lid (찜) and a braised dish (조림)? Korean braised foods (조림) are made by placing ingredients in a medium-sized shallow pot. The ingredients simmer in a liquid until it reduces and there is only a little liquid-like sauce left. Steamed dishes using a pot…

Why and when do we use a Steaming Basket? Steaming in a basket allows for a delicate even distribution of heat and moisture to fully cook the ingredient without ever touching the boiling water.  So why is this helpful to know? Well, a steaming basket is the preferred vessel to use when you want to…

What is a Ttukbaegi? A Ttukbaegi is a ceramic pot that retains heat well. It can be used for making and serving soups or when making steamed eggs. Ttukbaegi (뚝배기) is available in different sizes and depths and so you will need to adjust your steamed egg recipe based on the size of your Ttukbaegi.…

What are steamed Foods (찜)? In Korean cuisine, the basic definition of steaming is to cook ingredients in a container with a lid on top to trap steam and heat inside of the vessel, which then cooks the ingredients inside.  There are different cooking vessels that are used that all fall under the category of…