Description
Korean Steamed Eggs, also known as Gyeranjjim, is a comforting and silky smooth steamed egg custard flavored with soy sauce and sesame oil. This easy-to-make dish is perfect as a warm side for any meal and can be customized with vegetables, seafood, or kimchi for added texture and flavor.
Ingredients
Main Ingredients
- 4 large eggs
- 1 cup water or broth (chicken or vegetable)
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Salt to taste
For Garnish
- 1 green onion, finely chopped
- Optional: extra sesame oil or sesame seeds
Optional Add-ins
- Diced vegetables (carrots, zucchini)
- Seafood (shrimp, crab)
- Kimchi
Instructions
- Beat the eggs: In a mixing bowl, beat the eggs until the mixture is smooth and fully combined, ensuring a consistent custard texture.
- Mix in liquid: Gradually whisk in the water or broth to the eggs to maintain a smooth consistency without lumps or bubbles.
- Add seasonings: Stir in soy sauce, sesame oil, and salt to enhance the flavor of the steamed eggs.
- Strain the mixture: For the silkiest texture, pour the egg mixture through a fine mesh sieve to remove any chalaza or lumps.
- Prepare to steam: Bring a pot of water to a gentle simmer and place a steamer rack or a heatproof bowl inside to create a moist cooking environment.
- Steam the egg custard: Pour the strained egg mixture into the heatproof bowl, cover it, and steam for 15–20 minutes until the eggs are set but still slightly jiggly in the center.
- Garnish and finish: Remove from heat and garnish with finely chopped green onions. Optionally, drizzle with extra sesame oil or sprinkle sesame seeds before serving.
- Serve: Serve the Korean steamed eggs warm alongside rice and other traditional Korean side dishes for a comforting and nourishing meal.
Notes
- Straining the egg mixture is key to achieving a smooth and velvety texture.
- Use a gentle simmer for steaming to prevent overcooking and curdling.
- Customize with vegetables, seafood, or kimchi for added flavor and texture.
- This dish is best served warm and fresh for the softest consistency.
- You can substitute water with chicken or vegetable broth for a richer taste.
