We know, we know, World Carnivore Month is over. BUT, we also know that there are still many of you enjoying the Carnivore Diet. So, we thought why not continue to expand our collection of carnivore-friendly recipes?
This time, Korean-style inspired!
Prior to the pandemic, Koreatown was pumping out some of the best Korean BBQ in the world, 24 hours a day. It was one of the most lively spots in Los Angeles with some of the best food in the city. We’ve really been missing it, and look forward to returning once the city opens back up.
Reminiscing on our past experiences at these late night Korean BBQ spots, we were reminded of the wonderfully custardy Korean steamed egg known as Gyeran-Jjim.
Traditionally the dish is made with eggs and “myulchi yooksoo” or Korean anchovy stock. It’s similar in taste to a Japanese Dashi stock, but provides further depth in flavor by incorporating dried shiitake mushrooms, onions, garlic, ginger, and sometimes korean radish (or Mu).
Don’t feel like making the Korean stock? No worries! We’re all about using what you have on hand. Plus, seasoning the eggs with fish sauce provides that extra boost of umami that the Korean stock traditionally provides.
The only special ingredient you’ll need on hand for this recipe is our savory Machaca!
What is Machaca?
At it’s marrow, Machaca is finely shredded beef jerky with salt and pepper beef flavor.
Some people may even see our Machaca and be reminded of "jerky chew" or "beef jerky chew," and that's because that's exactly what it is! This shredded beef jerky is an old-time jerky favorite, commonly found in a can, tin, or jar; perfect for on-the-go snacking.
It also makes for an incredibly versatile ingredient when it comes to cooking at home. You may have heard of “Machaca con Huevos,” which means "shredded with eggs" in Spanish–a dish that consists of shredded dry beef, scrambled with eggs.
To make our Machaca, we start with thick cuts of 100% American beef. The beef is seasoned with minimal spices: sea salt, black pepper, garlic, and paprika.
The seasoning is extremely light, as we use just 2% of seasoning to protein. Meaning, for every 100 pounds of beef, there are 2 pounds of seasoning, most of which is sea salt, making it an excellent carnivore diet meat option!
All of this is then slow-cooked for a minimum of five hours. Once dried, the thick-cut jerky is shredded to a fine & airy consistency.
Don’t have Machaca on hand? No problem. Click Here !
Now, onto our Korean steamed egg with Machaca recipe.
Begin by gathering all of the ingredients listed below.
If you don’t have a Ttukbaegi (earthenware pot), don’t worry! You can use a small heavy bottomed pot, or the smallest saucepan you have on hand.
The first step is placing one cup of stock in the ttukbaegi and placing over medium heat until it comes to a low boil. While the stock is cooking, crack your eggs and whisk them up. We suggest whisking these with some extra aggression to beat air into the eggs. This way they will whip up and rise well during the steaming process later.
Once you’ve taken out your frustrations from the day before on these poor eggs, you’re good to add in ¼ cup of Carne Seca Machaca and 2 Tsp of fish sauce. We recommend Red Boat brand fish sauce, especially if you’re on the Carnivore Diet. They use only anchovies and salt to produce their fish sauce, and it truly is the best fish sauce we’ve tasted that's widely available.
If you’re looking for some extra flavor, add a small pinch of salt and a pinch of pepper. Whisk to incorporate and set aside.
When your stock of choice comes to a low boil, add in your egg mixture and whisk everything together for about 15 seconds. Cover with a lid and set a timer for 6 minutes. Once 6 minutes is up, turn off the heat, remove the lid, and let the egg cool. It will be extremely hot at this point, as you’ll be able to see the excess steam escaping out of the egg. It will also continue to cook as the ttukbaegi retains heat for an excessive amount of time.
Once the mixture has cooled, grab a spoon and dig in! If you’re not following a strict Carnivore Diet, we recommend grabbing some kimchi and rice to accompany this Korean steamed egg.
- Earthenware Pot (ttukbaegi) OR Small Heavy Bottom Pot
KOREAN STEAMED EGG (GYERAN-JJIM) WITH MACHACA
1 Cup Stock of Choice
4 Large Eggs
¼ Cup Carne Seca Machaca
2 Tsp Fish Sauce
Optional: Salt & Pepper to Taste
Optional: Green Onion for Garnish
Add 1 Cup stock to the pot and set over medium heat.
Crack 4 eggs into liquid measuring cup and whisk until mixed
Add ¼ cup Carne Seca Machaca, 2 Tsp Fish Sauce, and salt/pepper (if using) to eggs and mix to incorporate.
Once stock comes to a low boil, add egg mixture, whisk to incorporate, cover, and lower heat to medium low.
Cook covered on medium-low heat for 6 minutes.
Turn off heat, remove the lid, and allow the Machaca steamed egg mixture to cool down.