Cook and Scale
Microwave Korean Steamed Egg (Gyeranjjim)
2 servings · 9 min total
A silky, puffed Korean steamed egg custard made in the microwave with whisking at intervals to keep it smooth. A comforting savory side ready in minutes.
Ingredients
- 4 egg
- 2½ dl chicken stock
- 1 pinch salt
- ½ tsp fish sauce
- 1 spring onion, finely sliced
- 1 tsp sesame oil
- ½ tsp sesame seeds
- 1 pinch chilli flakes, to garnish
Contains: Egg, Fish, Sesame, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Whisk and strain the eggs — In a deep microwave-safe bowl, whisk the eggs thoroughly with the chicken stock, a pinch of salt, and the fish sauce until smooth and fully blended, then strain through a fine sieve for the silkiest texture if you have one to hand.
- 2.
Microwave and whisk once — Cover loosely and microwave on medium-high for about 1 minute, then remove and whisk briskly to break up any curds that have formed around the edges — this interval-and-whisk technique is what keeps the custard silky instead of scrambled.
- 3.
Microwave in short bursts — Cover again and microwave in short 30-45 second bursts on medium-high, whisking briefly between each burst, for another 1-2 minutes total, until the egg is puffed up, custard-like and just barely set with a gentle wobble.
- 4.
Garnish and serve warm — Immediately scatter the sliced scallion over the still-puffed custard, drizzle with the sesame oil, and sprinkle with sesame seeds and a pinch of chili flakes before it deflates, then serve warm straight from the bowl.