Gyeranjjim (Korean Steamed Eggs)
User Reviews
4.7
450 reviews
Excellent
Gyeranjjim (Korean Steamed Eggs)
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Gyeranjjim is a Korean steamed egg dish that results in a soft, silky custard with a delicate savory flavor. Eggs are beaten smooth and combined with anchovy broth and salted shrimp or fish sauce to add umami depth. The mixture is then gently steamed or simmered until just set, yielding a light, airy texture. Topped with scallions and a drizzle of sesame oil, this dish is a comforting side that captures subtle Korean seasonings.
Description
Gyeranjjim is a softly steamed egg custard made by mixing beaten eggs with anchovy broth and seasoned with salted shrimp or fish sauce for a savory foundation. The eggs are strained or beaten thoroughly to create a smooth base before cooking. The cooking vessel is lightly oiled and heated, then the egg mixture is gently steamed over medium-low heat while lightly stirred to maintain a tender, custardy texture.
The addition of scallions near the end adds a fresh bite, while sesame oil and optional sesame seeds contribute nutty aromas. The eggs are cooked until just set, avoiding toughness or dryness. This method yields a light, silky dish that can be served warm as a side or accompaniment to meals.
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Ingredients
- 4 - 5 egg large
- 1 cup anchovy broth adjust to taste, or water or dashima broth
- 1.5 teaspoons salted shrimp or fish sauce, saeujeot or 3/4 teaspoon salt
- 2 tablespoons scallion chopped
- 1 teaspoon sesame oil divided - optional
- 1/2 teaspoon sesame seeds optional
Instructions
- Beat the eggs with a spoon.
- Run the mixture through a sieve to break it down into a smooth liquid consistency. (If you skip this process, make sure to beat the eggs until very smooth.) Mix the beaten eggs well with the anchovy broth or water and salted shrimp (saeujeot), salt, or fish sauce.
- Lightly oil your pot or bowl with 1/2 teaspoon sesame oil or cooking oil. If using an earthenware, start heating it while preparing the egg mixture.
Use one of the following cooking methods depending on the cookware used:
Earthenware/ceramic pot (stove-top proof):
- Add the egg mixture to the pot. Cover, and simmer. When the eggs start to set at the bottom, stir, and reduce the heat to medium low or low (if your stove is high strength). Cover, and continue to simmer for about 5 to 7 minutes, stirring a couple of times, gently stirring the eggs in a circling motion with a spoon.
- Check the eggs, and cook longer if needed. You can add the scallion with a couple of minutes left or after the egg is done. Drizzle the optional sesame oil (about 1/2 teaspoon) and/or sesame seeds.
Stock pot:
- Bring water to a boil in a medium-sized pot. The water should come halfway up the sides of the ramekin/bowl. (Adding a folded paper towel at the bottom will prevent the ramekin/bowl from rattling while the water is boiling.)
- Carefully place the ramekin/bowl in the pot. Cover the pot and steam for 8 minutes over medium low heat. Make sure the water boils gently.
- Gently stir the eggs with a spoon. Add the scallions, cover, and steam for an additional 4 minutes or until the mixture is set.
Microwave
- Place the bowl with the egg mixture in the microwave. Don't need to cover it. Cook for 2 minutes, and stir. Cook for another 2 minutes, and stir. Check to see if the egg is still runny in the middle, and cook for another minute or until the egg is set in the middle.
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User Reviews
Overall Rating
4.7
450 reviews
Excellent
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