Gyeranjjim
Course: AppetizersCuisine: KoreanDifficulty: Easy
Servings
4
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Cook Mode
Keeps the screen of your device on.
Ingredients
4 large eggs
1 cup water or chicken broth
1 tbsp soy sauce
1 tsp sesame oil
0.25 tsp salt (or to taste)
0.25 tsp black pepper
2~3 spring onions, finely chopped
Optional: diced vegetables (like carrots or zucchini) or seafood (like shrimp) for added flavor
Directions
- Prepare the Egg Mixture:
In a mixing bowl, crack the eggs and whisk them until well combined.
Add water or chicken broth, soy sauce, sesame oil, salt, and black pepper. Whisk gently to combine without creating too many bubbles. - Strain the Mixture (Optional):
For a smoother texture, strain the egg mixture through a fine-mesh sieve into another bowl. - Add Green Onions:
Stir in the chopped green onions (and any additional vegetables or seafood, if using). - Steam the Eggs:
Pour the egg mixture into a heatproof bowl or a Korean jjimware (steaming bowl). If using a regular bowl, make sure it fits into your steamer.
Fill a pot with about 1-2 inches of water, and bring it to a simmer. Place the bowl with the egg mixture into the pot.
Cover the pot with a lid and steam for about 10-15 minutes over medium heat, or until the eggs are set. You can check doneness by inserting a toothpick; it should come out clean. - Serve:
Once cooked, carefully remove the bowl from the pot. Let it cool slightly before serving.
You can garnish with more chopped green onions or a drizzle of sesame oil if desired.
Notes
- Tips
For added flavor, consider using dashi stock instead of water or chicken broth.
Adjust the seasoning to your taste, especially the salt and soy sauce.
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