Korean Steamed Egg (Gyeran-jjim)
Quick answer
- Total time
- 17 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Salted tiny shrimp (saeujeot) season the eggs instead of salt, and anchovy stock gives them savory depth.
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Cooked slowly in an earthenware pot (ttukbaegi) over low heat with a gentle stir through the middle, it comes out soft and puffed, nothing like the glassy-smooth custard of Japanese chawanmushi.
Ingredients
Instructions
- 1
Beat 4 eggs in a bowl, mix in 180 ml anchovy broth and stir evenly.
Strain through a sieve for a smooth surface.
- 2
Mix 1 teaspoon salted shrimp, 20g finely chopped carrot, and 20g green onion into the egg mixture.
- 3
Pour the egg mixture into an earthenware pot and cook over low heat.
Let it set gradually from the edges so the bottom does not scorch.
- 4
When the surface begins to set, gently stir the center with chopsticks to cook the inside.
Total cooking time is 10-12 minutes.
- 5
When the surface and center are softly set and slightly puffed, add 0.5 teaspoon sesame oil and 0.5 teaspoon sesame seeds evenly over the top.
- 6
Serve immediately while hot.
Gyeran-jjim deflates as it cools, so serve while the top is still puffed.
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