Gyeranjjim (Steamed Egg)
A silky, savory Korean steamed egg custard cooked in a dolsot or small pot until pillowy and souffle-light, seasoned with scallions and sesame oil.
Ingredients
- 4 large eggs
- 1 cup water or light dashi stock
- 1 tsp fish sauce (or soy sauce)
- 1/4 tsp kosher salt
- 2 scallions, thinly sliced
- 1/2 tsp toasted sesame oil
Instructions
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1
Crack 4 large eggs into a bowl and whisk vigorously until the yolks and whites are fully combined and slightly foamy.
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2
Add 1 cup water or light dashi stock to the eggs and whisk until smooth. Season with 1 tsp fish sauce (or soy sauce) and 1/4 tsp kosher salt. Stir in half of the 2 thinly sliced scallions.
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3
Pour the egg mixture through a fine-mesh strainer into a cold stone pot (dolsot) or small saucepan to remove air bubbles and ensure a silky texture.
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4
Place the pot over medium-low heat. Cover with a tight lid and cook, undisturbed, until the edges are set but the center is still slightly jiggly, about 10 to 12 minutes.
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5
Remove from heat. Drizzle with 1/2 tsp toasted sesame oil and top with the remaining scallions. Serve immediately in the pot.