Gyeranjjim Steamed Egg

Name: Gyeranjjim Steamed Egg
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 6 egg; 2½ dl vegetable stock; 1 tsp salt; 1 spring onion; 1 tsp sesame oil; ½ tsp gochugaru; 1 tsp sesame seeds; 1 carrot

Prep5 minCook15 minTotal20 minDifficultyVery easy

Ingredients

4 servings

Contains: Egg, Sesame, Celery

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 143.9; total 575.8
Protein: 10.9 g; total 43.8 g
Carbs: 3.2 g; total 12.8 g
Fat: 9.5 g; total 37.9 g

Estimated · based on 7 of 8 ingredients

Silky, custard-soft steamed eggs bubbling in a stone bowl, delicately seasoned and topped with scallions and sesame — a beloved Korean side.

Start cooking

Method

1
- egg6
- vegetable stock2½ dl
- salt1 tsp
Whisk the egg mixture — Beat the eggs well in a bowl, then whisk in the vegetable stock and salt until smooth.
2
- carrot1
Strain and add carrot — Strain the mixture through a sieve into a small heatproof pot or stone bowl to remove any lumps, then stir in the finely diced carrot.
3
Cook until custard-like — Cook over low heat, stirring gently and constantly, for about 8 minutes until softly set and custard-like.
4
- spring onion1
- sesame oil1 tsp
- gochugaru½ tsp
- sesame seeds1 tsp
Finish with sesame oil — Remove from heat while still slightly wobbly, drizzle with sesame oil, and top with scallions, gochugaru, and sesame seeds.

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