Gyeran Jjim (Steamed Egg)
A savory, fluffy, and hot steamed egg casserole, usually served in an earthenware pot.
Contains common allergens
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Instructions
- 1
In a bowl, vigorously whisk the eggs until smooth and uniform. Stir in the chopped salted shrimp (saeujeot) or salt.
- 2
Coat the inside of a small Korean earthenware pot (ttukbaegi) with a thin layer of sesame oil.
- 3
Pour the egg mixture and the anchovy-kelp broth into the pot. Stir to combine.
- 4
Place the pot over medium-low heat. As the edges begin to set, gently scrape the bottom and sides with a spoon to ensure even cooking and prevent burning (about 3-4 minutes).
- 5
Once the egg mixture is about 70-80% set (it will look like wet curds), mound it slightly in the center, cover the pot with a heatproof bowl of the same diameter, and reduce heat to the lowest setting.
- 6
Steam for 3-4 minutes until the eggs puff up dramatically like a soufflé. Uncover carefully, garnish with chopped scallions and sesame seeds, and serve immediately before it deflates.
Plan it in Listahan
Add Gyeran Jjim (Steamed Egg) to your week, check it against your household's allergens, and build the shopping list automatically.