Korean Steamed Egg Custard (Gyeranjjim) Recipe
Follow this recipe to prepare a delicious Korean Steamed Egg Custard, known as Gyeranjjim, a fluffy and savory dish perfect for any time of the day.
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
For a richer flavor, you can add small pieces of seafood or vegetables to the egg mixture before steaming.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 2gProtein: 12gFat: 10gSaturated Fat: 3gCholesterol: 372mgSodium: 700mgPotassium: 120mgSugar: 1gVitamin A: 27000IUVitamin C: 0.6mgCalcium: 560mgIron: 0.3mg
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