Korean Steamed Egg (Gyeran-jjim)
Gyeran-jjim is a Korean steamed egg dish made by whisking eggs together with anchovy stock and salted shrimp, then cooking the mixture slowly in a stone pot over low heat with the lid on. The anchovy stock establishes a deep savory backbone, and the salted shrimp adds a fermented, briny salinity that eliminates the need for additional seasoning. Straining the egg mixture through a fine sieve before cooking removes air bubbles and ensures the finished custard has a smooth, unbroken surface rather than the pitted texture that forms when bubbles are trapped and burst during cooking. The stone pot should not be preheated before the egg mixture is added. Starting cold and bringing the heat up slowly with the lid in place traps steam inside, which gives the custard its signature cloud-like softness and prevents the surface from drying out. Small pieces of carrot and sliced green onion add color, and a final drizzle of sesame oil with a scatter of sesame seeds brings a nutty fragrance to each spoonful. The right point to remove it from heat is when the center still wobbles slightly when the pot is nudged, because residual heat will finish setting the middle as it rests.
Adjust Servings
Instructions
- 1
Crack the eggs into a bowl and whisk well with salted shrimp.
- 2
Add anchovy stock and strain once for a smoother texture.
- 3
Pour into a stone pot or heatproof bowl and top with chopped green onion and carrot.
- 4
Cover and cook on very low heat for 8-10 minutes.
- 5
Turn off heat when edges are set and center is slightly jiggly, then rest briefly.
- 6
Finish with sesame oil and sesame seeds, then serve hot.
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Tips
Nutrition (per serving)
Goes Well With
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Korean Pickled Radish Wraps
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