Korean · Breakfast
Egg and Tofu Custard
A silken Korean steamed egg custard, gyeran-jjim, made from beaten eggs and soft tofu, seasoned with sesame oil, scallion and kombu dashi stock, steamed over gentle heat until barely set and served warm in its bowl alongside steamed rice.
$2
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
186Calories
16.2gProtein
11.9gFat
4.8gCarbs
1.1gSugar
0.5gFiber
589mgSodium
378mgChol
3.3gSat Fat
310mgPotassium
140mgCalcium
2.4mgIron
1.1mcgVitamin B12
2mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Crack eggs into a heatproof bowl and whisk with a fork until uniformly pale yellow with no white streaks visible.
2
Whisk
Add mashed soft tofu, kombu dashi stock and salt; whisk 30 seconds until tofu is evenly distributed with no lumps.
3
Steam
Set bowl into a steamer over 1 inch simmering water on medium-low heat; cover and steam 10 to 12 minutes until just set with slight centre wobble.
4
Finish
Scatter chopped scallion, sesame oil, gochugaru and sesame seeds over the hot custard; work off heat to prevent rubbery texture.
5
Plate
Serve immediately while steaming, straight from vessel, alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (about 100g)
- 200g200g soft tofu
- 160ml160ml kombu dashi stock, at room temperature
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp gochugaru, for garnish (optional)
- 2 tsp2 tsp toasted sesame seeds, for garnish
