Gyeranjjim (Steamed Egg)

Name: Gyeranjjim (Steamed Egg)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Korean
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

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.

22 minEasyServes 2160 cal/serving

KoreanBreakfastStovetopVegetarianLow CarbLow-SodiumNightshade-FreeCorn-Free

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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

1

Crack 4 large eggs into a bowl and whisk vigorously until the yolks and whites are fully combined and slightly foamy.
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.
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.
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.
5

Remove from heat. Drizzle with 1/2 tsp toasted sesame oil and top with the remaining scallions. Serve immediately in the pot.

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Questions

What is 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. This reference files it under Korean breakfast: made on the stovetop, rated easy and about 22 minutes start to finish.

What should Gyeranjjim (Steamed Egg) look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the edges are set but the center is still slightly jiggly.

Is there a substitute for dashi in Gyeranjjim (Steamed Egg)?

The entry for Gyeranjjim (Steamed Egg) calls for 1 cup water or light dashi stock. In its place: Light chicken or vegetable stock with a splash of soy sauce works. For something closer, steep a piece of kombu or a few dried shiitake in hot water for 20 minutes.

Does Gyeranjjim (Steamed Egg) contain sesame?

Yes: 1/2 tsp toasted sesame oil. The full allergen list for this entry is eggs and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Gyeranjjim (Steamed Egg)?

Refrigerate what is left of Gyeranjjim (Steamed Egg) within two hours and eat it within three days. Reheat gently on the stovetop.

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