South Korea · East Asia
Gyeran-jjim (Steamed Egg)
Cultural note: A fluffy savory egg custard cooked in an earthenware ttukbaegi that puffs over the rim like a soufflé — a comforting side at breakfast or any meal.
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Gyeran-jjim (Steamed Egg)
5 minPrep
12 minCook
2Servings
1/5Difficulty
3/5Impressiveness
Ingredients
- 3 eggs
- 180 ml anchovy stock or water
- 0.5 tsp salt (or 1 tsp saeujeot salted shrimp)
- 1 scallion, finely chopped
- 0.5 tsp sesame oil
- sesame seeds, gochugaru
Instructions
- Beat eggs with salt until smooth.
- Bring stock to a boil in a small earthenware pot (ttukbaegi) or saucepan.
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- Pour in eggs, stirring constantly over medium heat until it thickens to a curd-like porridge, about 1–2 minutes.
- Add scallion, cover with a lid (or an upturned bowl for a dome) and cook on lowest heat 3–5 minutes until puffed.
- Drizzle with sesame oil and sprinkle seeds; serve hot.
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