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STEAMED EGG (GYERAN-JJIM)


magine a dish so enchanting that it blurs the line between custard and liquid gold. The velvety, custardy texture of Korean Steamed Egg, known as Gyeran-Jjim, is a sensory masterpiece that's meant to be savored. With each spoonful, you'll be transported to a world where flavors dance and textures delight, making it the perfect accompaniment to a fresh bowl of rice.


The beauty of Gyeran-Jjim lies not only in its soft custardy state but also in its subtle savoury essence that permeates every bite. This humble dish quickly rises to the status of a household favorite, embracing your palate with its simplicity and captivating your heart with its comfort.


Let's explore the nuances that make Gyeran-Jjim a culinary gem. Often seasoned with the richness of salted shrimp or roe, and adorned with the freshness of scallions and the delicate crunch of toasted sesame seeds, it's a symphony of flavors that awaken your senses. The art of creating this dish is a breeze – one of the easiest and fastest culinary feats that yields a result that's nothing short of spectacular.


Picture a warm bowl of Korean Steamed Egg, ready to wrap you in its comfort and bring a smile to your face. It's a culinary treasure that goes beyond the realms of food – it's an experience that warms your soul, one spoonful at a time.


So, whether you're a seasoned food enthusiast or someone looking for a new culinary adventure, Gyeran-Jjim beckons with open arms. Get ready to immerse yourself in the world of flavors, textures, and delights, and discover why this dish has captured the hearts of households and foodies alike. It's time to indulge in the magic of Korean Steamed Egg – a custardy delight that promises to awaken your taste buds and bring comfort to your very core.

Ingredients

  1. 4 Eggs

  2. 1.5 Cup Dashi Stock

  3. 1ts Light Soy Sauce

  4. 1ts Fish Sauce

  5. 1tb Sesame Seed Oil

  6. Spring Onions


STEPS

  1. Start by making your dashi stock. Place 1 dashi packet into 1L of water and let it boil for 5 minutes.

  2. As the stock is boiling crack and beat up 4 large eggs till they are smooth and homogenous.

  3. Add in 1ts of light soy sauce and 1ts of fish sauce and slowly pour in 1.5 cups of your dashi stock whilst stirring. You want to pour it in very slowly if not it will cook the eggs.

  4. Place a pot of water to boil and transfer your egg mixture into a heat proof bowl. Place the bowl on top of your pot and stir gently till your eggs start to thicken. Should take about 3-5 minutes.

  5. Lower the heat to low and cover your eggs with a lid. Let it steam for another 5 minutes then turn off the heat and let it be for another 2 minutes.

  6. You should now have a beautifully steamed egg. Top it off with some sesame seed oil and some freshly cut spring onions.

Serve up with your favorite side dishes and a big bowl of steaming rice and enjoyed on a cold cold day. Happy Cooking



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