Even with her busy schedule, Jeannie Cho Lee MW somehow teaches JC Viens to prepare a Korean steamed egg dish called Gyeranjjim – in less than 15 minutes! Jeannie is a pro when it comes to time management: she has juggled Master of Wine studies, writing and teaching jobs, and she’s a mother of four! She caps off the discussion with a lesson on how to pair the Korean dish with Italian wines, creating purposeful harmonies between the flavors of the food and drink.
Jeannie Cho Lee is the first Asian Master of Wine (MW) and an award-winning author, television host, editor, wine critic, judge, and educator. She is currently the co-chair of the Decanter Asia Wine Awards and the Burgundy Chair for the Decanter World Wine Awards. She has done wine consulting work for Singapore Airlines, since 2009, as well as Resorts World Genting, since 2017. Jeannie is the former Publisher and CEO of Le Pan, a wine lifestyle publication launched in 2015. Jeannie writes a monthly column for Robb Report China and she also writes for Decanter (as well as numerous other international publications). She is a sought-after speaker and she travels the world giving seminars and masterclasses on wine, food pairing, and the quickly-evolving Asian wine market. Jeannie even co-hosted a weekly wine program, In Vino Veritas, for three years on TVB Pearl, Hong Kong’s leading English language TV broadcaster.
JC Viens is a Vinitaly International Academy (VIA) Italian Wine Ambassador and self-declared “Gourmand and Storyteller.” J.C. is genuinely passionate about the human stories behind each label. Based in Hong Kong for the past 25 years, he has experienced the fascinating growth the region has sustained, first as an entrepreneur in the export sector and now as an expert in wine communication, Asian ambassador, and contributor to Spirito di Vino Italia. He focuses his activities on market strategy and public relations campaigns for Italian wines in Hong Kong and China. He is also the Greater China Franciacorta Ambassador. J.C. was recently awarded the title of “Cavaliere della Stella d’Italia” for all the work he has done on behalf of Italian wines in Hong Kong over the past ten years.
Korean Steamed eggs, Gyeranjjim
1. Beat 6 eggs until smooth then add 2 Tbsp. fish sauce (or 1 Tbsp. fish sauce + 1 tsp. saeujeot Korean fermented salted baby shrimp). 2. Heat approx. 1 ½ cups broth (anchovy and kelp, dashi, or chicken broth) in a clay pot (use approx. ¼ cup broth per egg – the more broth used the lighter the texture). 3. Slowly add the eggs to broth in the pot and stir for 2-3 min before reducing heat to low and steaming eggs for 5-7 minutes, or until they rise. 4. Optional additions: spring onions, fish roe, bacon bits, etc. (if adding salty ingredients use less salt in the broth). 5. Garnish with chopped spring onions and toasted sesame seeds!
