Gyeran Jjim (Steamed Egg)

Name: Gyeran Jjim (Steamed Egg)
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 4 large eggs; 1 cup anchovy-kelp broth (or water); 1 tsp saeujeot (Korean salted shrimp; finely chopped) or 1/2 tsp salt; 1 tsp sesame oil; 1 scallion (finely chopped); 1/2 tsp toasted sesame seeds

A savory, fluffy, and hot steamed egg casserole, usually served in an earthenware pot.

15 minutes

Serves 4

Side

Contains common allergens

Egg Fish Seafood Sesame Shellfish

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Instructions

6 steps

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.

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