Gyeran-jjim

Gyeran-jjim (Korean Steamed Egg Custard)

A light, soufflé-like savoury egg custard gently steamed in a Korean stone pot (ttukbaegi), seasoned with scallion and toasted sesame oil. Traditionally served bubbling hot as a banchan alongside rice and stews.

Prep

5 min

Cook

12 min

Total

17 min

Serves

2 as a side

Difficulty

Easy

Recipe ingredients

• •3 whole (3 large) eggs, room temperature
• •150 ml (⅔ cup) anchovy or chicken stock, cold; homemade low-sodium preferred
• •fine sea salt, ½, adjust if stock is salted
• •1 stalk scallion, thinly sliced, green and white parts
• •toasted sesame oil, ½, Korean-style, for finishing

Steps

1. 1 Crack the eggs into a bowl, add the salt, and beat gently with chopsticks or a fork for about 30 seconds - just until the yolks and whites are evenly combined. Over-whisking incorporates too much air and the custard will collapse.
2. 2 Pour in the cold stock and stir softly to combine; do not whisk vigorously. The mixture should look uniformly pale with a thin layer of fine bubbles on top.
3. 3 Strain the mixture through a fine-mesh sieve into a small bowl or measuring jug. This removes the chalazae and any unbroken yolk, giving the silky texture that defines a good gyeran-jjim.
4. 4 If you don't have a Korean stone pot (ttukbaegi), use a small, heavy-based saucepan or a thick-walled ceramic pot about 15 cm / 6 in across - the heavy walls hold heat gently, which is what creates the puff. Do not use a thin metal pot.
5. 5 Bring 250 ml / 1 cup of water to a low simmer in a larger pan that will hold the small pot as a bain-marie (optional but recommended).
6. 6 Place the small pot over medium heat on the stove. Pour the egg mixture in, scatter the sliced scallion across the surface, and bring it just to a bare tremble - small bubbles should begin to form at the edges after about 2 minutes.
7. 7 As soon as you see the first bubbles, lower the heat to the minimum setting. If using a ttukbaegi, you can transfer it straight into the simmering bain-marie; otherwise leave it on the lowest possible burner.
8. 8 Cook gently, without stirring, for 6–8 minutes total. The custard will puff dramatically into a dome 2–3 times its starting height and look set on top but still tremble slightly when you nudge the pot.
9. 9 Doneness cue: the centre should wobble like barely-set jelly, not slosh like liquid. Internal temperature at the centre should read 78–82 °C / 172–180 °F on an instant-read thermometer. If it sloshes, cover loosely and cook 1–2 minutes more.
10. 10 Remove from heat, drizzle the toasted sesame oil over the top in a thin stream, and carry the pot straight to the table - the puff will slowly deflate as it cools, which is traditional and expected. Eat with a spoon, scooping from the bottom where the custard is softest.