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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 6 eggs with 400ml (1 2/3 cups) anchovy stock, grated garlic, salt, and pepper until smooth. Strain through fine sieve into two heatproof stone bowls (or one large bowl if available). Cover with lids or foil. Thinly slice spring onions and cut roasted seaweed into strips.
Steam
Bring 5cm water to steady boil in wide pot with steamer rack over high heat. Lower bowls into steamer, reduce heat to medium-low so surface trembles gently. Steam 13–14 minutes until custard sets at edges and trembles at centre.
Finish
Lift lids, scatter half the spring onion over surfaces, cover, and steam 60 seconds until onion wilts. Lift bowls out carefully and drizzle 2 tbsp sesame oil over each custard.
Plate
Scatter remaining spring onion, seaweed strips, and toasted sesame seeds over the custards. Serve straight from the steaming bowls while trembling.
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