Korean · Dinner
Egg Stew
Gyeranjjim is a Korean steamed egg stew made by whisking eggs with anchovy stock, garlic and scallion, then cooking gently in a pot until custardy and puffed. Finished with gochugaru and sesame oil, served hot as a savoury side dish.
$2
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
235Calories
16.2gProtein
16gFat
4gCarbs
1.2gSugar
0.3gFiber
920mgSodium
620mgChol
4.6gSat Fat
280mgPotassium
90mgCalcium
2.5mgIron
1.5mcgVitamin B12
3.5mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
rich-umami
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Crack eggs into a heatproof saucepan and whisk until frothy. Add anchovy stock, minced garlic and salt, whisking until smooth.
2
Heat over medium-low, stirring constantly with a spoon for 3–4 minutes until the mixture thickens into soft curds but remains mostly liquid.
3
Cover and cook on low heat undisturbed for 5–7 minutes until edges puff and centre jiggles like soft custard rather than liquid.
4
Plate
Remove from heat, scatter sliced scallion and gochugaru on top, drizzle sesame oil, add white pepper, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 1 1/2 cup360ml anchovy stock
- 22 scallion
- 2 clove2 clove garlic
- 1 tsp1 tsp gochugaru
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 2 pinch2 pinch ground white pepper
