Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Gyeranjjim (Korean Steamed Eggs)
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- Level: Intermediate
- Total: 10 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 124
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 238 mg
- Sodium
- 242 mg
This egg dish is served anytime of the day, not just at breakfast. It’s the most delicious, decadent egg soufflé and is a perfect side dish (banchan) that’s popular at Korean meals both at home and in restaurants. The technique for cooking the eggs takes some attention, but once you perfect it, you’re in for a treat. The classic pot for cooking gyeranjjim is a ttukbaegi, a flameproof pot that you can use directly on the stovetop and that doubles as a serving dish. This version cooks the eggs with dashi; you can make your own from scratch or from instant dashi powder, although you can also use water or stock instead. The most important thing to remember is the ratio of 1 cup eggs to 1 1/2 cups liquid, proportions that will give you the puffed, fluffy texture gyeranjjim is famous for.
- Level: Intermediate
- Total: 10 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 124
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 238 mg
- Sodium
- 242 mg
Ingredients
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Directions
Special equipment:
a 3-cup ttukbaegi- Crack the eggs into a liquid measuring cup with a spout and whisk to combine; you should have 1 cup of eggs. Add the salted shrimp and whisk again.
- Brush a 3-cup ttukbaegi pot with sesame oil and pour in the dashi. Set the pot over high heat and bring the dashi to a simmer. As soon as the dashi looks like it’s about to change to a rapid boil pour in the eggs. Stir the eggs a few times with a rubber spatula until the eggs start coming together. When you see bubbles form stir the eggs gently 3 or 4 times. Once the egg mass comes completely together and it looks like the eggs are cooked about 75 percent through, take a bowl or another pot and cover the top of the pot so it’s domed over the pot. Do not use the lid the pot comes with or it will smush the eggs. Lower the heat to low and cook the eggs for 2 minutes. Remove the top cover and serve.
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