Gyeranjjim (Korean Steamed Eggs)
A savory egg custard dish called Gyeranjjim (Korean Steamed Eggs) originates from Korea. Any Korean meal pairs well with this common side dish. Test it out using this simple recipe.
A savory egg custard dish called gyeranjjim is popular in Korea. Gyeran, which means eggs, and jjim, which means a steamed dish. Since eggs are also known as dalgyal in Korean, this meal is also known as dalgyaljjim. It is a well-liked side dish for breakfast, lunch, and dinner in both homes and restaurants. Gyeranjjim is so simple and quick to prepare that I frequently throw it into a meal at the last minute.
It can be made simply with eggs and scallions, but other finely chopped veggies like carrot, onion, and/or zucchini work nicely too. As kids, we frequently had it with salted
Korean Spicy Noodles
I frequently use anchovy broth to thin the eggs while enhancing taste. You can use water or any other broth, like dashima broth or veggie broth, without a problem. I use 1/4 cup liquid for each egg to give the mixture a velvety, custard-like texture. To your taste, adjust.
Saeujeot, or salted shrimp, pairs excellently with eggs as a condiment. The savory flavor of saeujeot gives the eggs a special twist. Fish sauce or plain salt can also be used as a seasoning.
Ingredients
- 5 large eggs
- 1 cup anchovy broth adjust to taste
- 2 teaspoons salted shrimp
- 3 tablespoons chopped scallion
- 1 teaspoon sesame oil, divided – optional
- 1/2 teaspoon sesame seeds
Instructions
- With a spoon, whisk the eggs.
- To transform the combination into a liquid with a smooth texture, pass it through a sieve. (If you decide to omit this step, make sure you thoroughly beat the eggs.) In a large bowl, whisk the eggs thoroughly. Add the anchovy broth or water, salted shrimp (saeujeot), salt, and/or fish sauce.
- Use 1/2 teaspoon of sesame or cooking oil to lightly coat your pot or dish. While getting the egg mixture ready, begin heating the earthenware if using one.
Depending on the type of cookware you use, use one of the following methods:
- To the pot, add the egg mixture. Simmer while covered. Stir the eggs once they begin to set at the bottom, then lower the heat to medium-low or low (if your stove is high strength). With the lid on, simmer for a further 5 to 7 minutes while whisking the eggs a couple of times with a wooden spoon.
- Inspect the eggs and boil them longer if necessary. With a few minutes left or after the egg is finished cooking, you can add the scallion. Sprinkle the sesame seeds or optional 1/2 teaspoon of sesame oil.
Cooking pot:
- In a medium-sized pot, heat the water until it boils. The ramekin/bowl should have water halfway up the sides.
- Put the bowl or ramekin very gently in the pot. Over a medium-low heat, steam the pot for 8 minutes with the lid on. Make sure the water slowly boils.
- Use a spoon to gently whisk the eggs. The mixture should be set after an additional 4 minutes of steaming after the addition of the scallions.
Hot and Sour Soup
Microwave
- Put the microwave on and place the bowl containing the egg mixture inside. No need to cover it. Stir after two minutes of cooking. Stirring after 2 more minutes of cooking. Cook for another minute or until the egg is set in the middle, checking to see if it is still runny in the middle.
