Gyeranjjim (Korean Steamed Egg)
Korean steamed egg — beaten egg blended with stock and gently steamed in an earthenware pot until soft and puffed. Served bubbling at the table, it's a universally loved everyday side.
Ingredients
- Eggs4
- Water or stock · about 1.5x the eggs; anchovy stock is better1 cup
- Green onion · finely sliced0.3 stalk
- Carrot · finely diced, optional1 tbsp
- Salted shrimp · or salt1 tsp
- Sesame oil · to finish0.5 tsp
- Sesame seeds · garnish
Steps
- ⏲ 2 min
Beat the eggs smooth, mix with the water (or anchovy stock), and pass through a sieve. Season with salted shrimp.
- ⏲ 2 min
Pour into an earthenware pot (ttukbaegi) over medium-low heat. Stir for the first 1-2 minutes so the bottom doesn't stick.
- ⏲ 1 min
When the edges start to set into soft curds, add the diced carrot and green onion and cover with a lid.
- ⏲ 7 min
Cook on low 5-7 minutes until the center sets soft and it puffs up. Keep the heat low throughout.
Turn off the heat, drizzle with sesame oil, sprinkle sesame seeds, and serve in the pot while still bubbling.
Tips & Variations
Variations
- Pot/microwave: In a bowl, steam it or microwave (stirring partway) for an easy version.
- Myeongnan: Add pollock roe for a savory, salty kick.
- Cheese: Melt cheese on top at the end.
- Japanese chawanmushi: Use more stock for a smooth, pudding-like custard.
Tips
- 1.5x water (stock) to eggs is the golden ratio — too little is dense, too much won't set.
- Sieving the egg makes it smooth and silky.
- Low heat plus a lid is the secret to a puffy, moist result; high heat makes holes.
- Season with salted shrimp for the best umami.
- The earthenware holds a lot of carryover heat, so you can cut the heat while it's slightly underset.
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