Gyeran-jjim (steamed egg custard)

Gyeran-jjim is a small dish that keeps coming back to the Korean breakfast table: a soft, pudding-like steamed egg custard served alongside almost anything. It is not a main dish in its own right but a gentle, warm side that brings balance next to rice and kimchi.

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Method

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1. Stir the eggs in a bowl until smooth (do not beat them to a foam), then add the water or stock, the soy sauce and the salt.
2. Strain the mixture through a sieve into a small heatproof clay or metal dish, ideally round-bottomed, so that the finished custard is smooth and free of bubbles.
3. Cover the dish (foil works too) and set it over boiling water in a larger pan. Steam over medium heat for about 10-12 minutes, until the top puffs up slightly. ⏱ Timer: 10 min
4. For the last 1-2 minutes, take the cover off the dish, scatter over the spring onion and finish steaming uncovered until the top rises slightly. ⏱ Timer: 1 min
5. Drizzle with sesame oil, sprinkle with white pepper and serve hot straight away, because the steamed custard collapses as it cools.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Do not skip the straining: frothy, unstrained egg gives a pitted custard rather than a smooth one.
• Keep the heat moderate while steaming, otherwise the egg breaks up and turns pitted instead of creamy.
• If you have no steaming dish, a deep plate will do, as long as it can be covered airtight.
• It tastes far better made with stock than with plain water, so if you have dashi or chicken stock at home, use that.

Frequently asked questions

Why did my egg custard turn spongy?

You probably steamed it over too high a heat or did not strain the egg before cooking; both trap air bubbles in the mixture.

What should I serve it with?

Rice, kimchi and a bowl of something soupy. Gyeran-jjim is one of the quiet companions of the Korean table, not a dish on its own.

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More korean ideas

• Gyeranmari (rolled omelette)
• Kongnamul-guk (soybean sprout soup)
• Hobakjuk (creamy pumpkin porridge)
• Patjuk (red bean porridge)
• Doenjang-guk (light soybean paste soup)

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