Cook and Scale
Gyeranjjim Steamed Egg
4 servings · 20 min total
Silky, custard-soft steamed eggs bubbling in a stone bowl, delicately seasoned and topped with scallions and sesame — a beloved Korean side.
Ingredients
- 6 egg
- 2½ dl vegetable stock
- 1 tsp salt
- 1 spring onion, sliced
- 1 tsp sesame oil
- ½ tsp gochugaru
- 1 tsp sesame seeds
- 1 carrot, finely diced
Contains: Egg, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk the egg mixture — Beat the eggs well in a bowl, then whisk in the vegetable stock and salt until smooth.
- 2.
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.
Finish with sesame oil — Remove from heat while still slightly wobbly, drizzle with sesame oil, and top with scallions, gochugaru, and sesame seeds.