Indulge in the comforting, fluffy delight of Korean steamed egg custard, also known as Gyeranjjim. This traditional Korean dish is a staple in home cooking, offering a simple, yet deeply flavorful and satisfying experience. Made with a handful of ingredients, Gyeranjjim is perfect for any meal of the day, offering a nutritious boost with its combination of eggs and broth. Whether you’re new to Korean cuisine or a seasoned enthusiast, this recipe will bring a touch of warmth and comfort to your table.
Tips to make the Korean Steamed Egg Custard (Gyeranjjim) recipe:
1. Quality Eggs: Since eggs are the star of the dish, using fresh, high-quality eggs makes a significant difference in taste and texture. Opt for organic or free-range eggs if possible, for the best flavor.
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2. Strain for Smoothness: For an extra silky and smooth texture, strain the egg mixture before cooking. This step removes any chalaza or egg white strands, resulting in a more refined custard.
3. Low and Slow: Steam the custard on low heat to prevent it from cooking too quickly and becoming rubbery. A gentle, steady heat will help achieve a soft and delicate texture.
4. Customize Your Broth: The broth is key to imparting flavor into the custard. While anchovy or vegetable broth are commonly used, feel free to experiment with chicken or beef broth for different flavor profiles.
5. Garnish Wisely: Enhance your Gyeranjjim with a garnish of finely chopped green onions, sesame seeds, or a light drizzle of sesame oil. These toppings add color, texture, and an extra layer of flavor to the dish.
How to Make Korean steamed egg custard (Gyeranjjim) Recipe?
Korean Steamed Egg Custard (Gyeranjjim) Recipe
Equipment
- 1 Steamer Or a pot with a steaming rack
- 1 Mixing Bowl
Ingredients
- 4 Eggs Large
- 1 1/2 cups Chicken or vegetable broth Can also use water seasoned with salt
- 1 tbsp Scallions Chopped
- 1 tsp Sesame oil
- 1/4 tsp Salt Adjust to taste
- 1/4 tsp Ground black pepper
Instructions
- In a mixing bowl, beat the eggs gently. Add salt, sesame oil, and black pepper.
- Slowly stir in the broth or seasoned water until well combined.
- Strain the egg mixture through a fine mesh sieve into a heatproof dish. This ensures a smooth texture.
- Sprinkle the chopped scallions over the strained egg mixture.
- Prepare your steamer or place a steaming rack in a pot and fill with water just below the level of the rack. Bring the water to a gentle boil.
- Place the dish with the egg mixture on the steaming rack. Cover and steam over medium-low heat for about 15 minutes, or until the egg is just set.
- Check for doneness by inserting a toothpick into the center. If it comes out clean, the Gyeranjjim is ready.
- Carefully remove from the steamer, let it cool slightly, and serve warm.
Notes
Nutrition
I love this recipe, Korean steamed egg custard, or Gyeranjjim, is an exquisite and comforting dish that can bring the warmth and flavor of Korean cuisine right into your kitchen. It’s surprisingly simple to make, requiring just a few ingredients and steps that even beginners can follow. This dish is not only delicious but also versatile, perfect as a side dish, a comforting snack, or even a light meal.
Ultimately, Gyeranjjim stands as a testament to the beauty of Korean cooking, where simplicity meets flavor in the most delightful way. By giving this recipe a try, you’re not just preparing a dish; you’re embracing a piece of Korean culture and tradition. It’s a wonderful way to introduce yourself and your loved ones to the complexities and joys of Korean food, one steamed egg custard at a time.
