Korean · Brunch
Silky Korean Steamed Egg Custard
Gyeran Jjim
Korean steamed egg custard whisked with anchovy stock and salt, steamed in a stone bowl until pillowy and trembling, finished with scallion, sesame oil, and toasted seaweed.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
285Calories
18gProtein
20gFat
6gCarbs
1gSugar
1gFiber
720mgSodium
186mgChol
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Instructions
1
Prep
Whisk 6 eggs with 400ml anchovy stock, grated garlic, salt, and pepper until smooth. Strain through fine sieve into two heatproof stone bowls (or one larger bowl if available). Cover with lids or foil. Thinly slice spring onions and cut roasted seaweed into strips.
2
Steam
Bring 5cm water to steady boil in wide pot with steamer rack over high heat. Lower bowl(s) into steamer, reduce heat to medium-low so surface trembles gently. Steam 13–14 minutes until custard sets at edges and trembles at centre.
3
Finish
Lift lid(s), scatter half the spring onion over surface(s), cover, and steam 60 seconds until onion wilts. Lift bowl(s) out carefully and drizzle sesame oil over the top(s).
4
Plate
Scatter remaining spring onion, seaweed strips, and toasted sesame seeds over the custard. Serve straight from the steaming bowl(s) while trembling.
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Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 400ml (1 2/3 cups) anchovy and kelp stock
- 2 scallions
- 2 garlic cloves
- 20ml (4 tbsp) toasted sesame oil
- 2 sheets roasted seaweed (gim)
- 10g toasted sesame seeds
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper