Name: Gyeran Jjim Steamed Egg Custard
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 pieces Large eggs; 2 cups Kelp and anchovy broth (or water); 2 tsp Salted fermented shrimp (Saeujeot), finely minced; 1 tsp Granulated sugar; 2 stalks Green onions, finely sliced; 1 tsp Toasted sesame oil; 1 tsp Toasted sesame seeds

"Experience the cloud-like texture of authentic Gyeran Jjim, a savory Korean steamed egg custard that is both comforting and incredibly light. This traditional side dish features a delicate balance of umami flavors and a signature volcanic puff that makes it a showstopper at the dinner table."

1 Ingredients

Qty	Item
8 pieces 400 g	Large eggs
2 cups 480 ml	Kelp and anchovy broth (or water)
2 tsp 10 ml	Salted fermented shrimp (Saeujeot), finely minced
1 tsp 4 g	Granulated sugar
2 stalks 30 g	Green onions, finely sliced
1 tsp 5 ml	Toasted sesame oil
1 tsp 2 g	Toasted sesame seeds

2 Instructions

In a medium bowl, whisk the eggs thoroughly until no streaks of white remain, then combine with the kelp broth, minced salted shrimp, and sugar.

Strain the egg mixture through a fine-mesh sieve into a Ttukbaegi (Korean earthenware pot) or a small heavy-bottomed stainless steel pot to ensure a perfectly silky texture.

Place the pot over medium heat and begin stirring constantly with a spoon, making sure to scrape the bottom and sides to prevent the eggs from catching or burning.

Continue stirring for about 4-5 minutes. When the mixture begins to form thick curds and is approximately 75% cooked through, reduce the heat to the lowest possible setting.

Sprinkle the chopped green onions over the surface. Cover the pot with a bowl of the same size placed upside down to create a dome, allowing space for the eggs to rise.

Steam for 2 to 3 minutes on low heat until the egg has puffed up significantly into the signature volcano shape.

Carefully remove the covering bowl, turn off the heat, and drizzle with toasted sesame oil and sesame seeds. Serve immediately while hot and fluffy.

·
Using a Ttukbaegi (earthenware pot) is highly recommended because it holds heat evenly and helps create the steam needed for a high rise.
·
Don't skip the straining step; removing the chalazae and air bubbles is what gives the custard its professional, silky mouthfeel.
·
To get the 'volcano' look, the pot should be about 80% full before you cover it with the dome lid.

? Frequently Asked Questions

What can I use if I don't have salted shrimp (Saeujeot)?

You can substitute with 1-2 teaspoons of fish sauce or a half teaspoon of fine sea salt, though the flavor will be slightly less complex.

How do I prevent the bottom from burning?

The key is constant stirring during the initial heating phase until the eggs are mostly set but still wet, then switching to the lowest heat setting for the steaming phase.

Can this be made vegetarian?

Yes, replace the anchovy broth with vegetable stock or water and use salt instead of salted shrimp or fish sauce.

Why did my egg deflate so quickly?

Gyeran Jjim is naturally filled with steam; it will lose some height as it cools, much like a souffle. Serve it immediately for the best visual impact.

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