Korean · Breakfast
Steamed Egg With Shrimp
Korean steamed egg custard, gyeran-jjim, made by whisking eggs with anchovy stock and folding in shrimp before steaming until silky and just set. Finished with scallion, sesame seeds, and sesame oil, it puffs slightly and is eaten from the vessel with rice.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
239Calories
22.3gProtein
14.1gFat
2.8gCarbs
0.6gSugar
0.1gFiber
1101mgSodium
504mgChol
3.8gSat Fat
305mgPotassium
102mgCalcium
2.4mgIron
1.9mcgVitamin B12
2mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
breakfast
gluten-free
low-calorie
Instructions
1
Prep
Crack eggs into a heatproof bowl and whisk with a fork until fully broken up with no white streaks remaining.
2
Whisk
Pour warm anchovy stock into eggs in a thin stream while whisking constantly, then stir in salt until dissolved.
3
Steam
Set the bowl in a steamer over medium heat, cover loosely with foil, and steam 10–12 minutes until just set with faint center wobble.
4
Plate
Scatter sliced scallion and sesame seeds over the surface, drizzle with sesame oil, and serve immediately alongside rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (180g)
- 3.6 oz100g shrimp
- 1 1/3 cup320ml anchovy stock, warm
- 22 scallion
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch toasted sesame seeds
