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Gyeran Jjim (Korean Steamed Egg Custard)

Gyeran jjim is the quiet achiever of the Korean banchan table, a soft, pillowy steamed egg custard that arrives at the table still puffed up and wobbling, before it gently deflates in front of you. It looks fancy but comes together with barely any effort at all.

Whisked eggs are seasoned lightly with salt and a touch of fish sauce, then cooked gently in a small pot until just set, staying silky rather than firm and rubbery. A finishing touch of sesame oil and spring onion rounds it out beautifully.

It's traditionally served bubbling hot as a shared side dish alongside rice and other banchan, but it's just as lovely as a light little meal on its own with a spoon and nothing else.

Servings
4
Prep Time
5
mins
Cook Time
15
mins
Ingredients
8
Total Time
20
mins

Pantry bits

  • Small heatproof pot or ttukbaegi
  • Whisk
  • Fine sieve
  • Chopsticks or small spoon

Ingredients

  • 4 eggs
  • 1.5 cups water or anchovy stock
  • 1/2 tsp salt
  • 1/2 tsp fish sauce or soy sauce
  • 1 spring onion, finely chopped
  • 1 tsp sesame oil, to garnish
  • 1 tsp toasted sesame seeds, to garnish
  • 1 red chilli, finely diced (optional, to garnish)

Instructions

  1. Crack the eggs into a bowl and whisk well until smooth and no streaks of white remain.
  2. Whisk in the water or stock, salt and fish sauce or soy sauce until combined.
  3. Strain the mixture through a fine sieve into a small heatproof pot or stone bowl for an extra silky texture.
  4. Stir in half the spring onion.
  5. Place the pot over low heat and cook, stirring gently and continuously with chopsticks or a spoon, for 2-3 minutes until small curds begin to form.
  6. Cover with a lid and cook for a further 5-7 minutes over low heat until the custard has puffed up and just set, with a gentle wobble in the centre.
  7. Remove from the heat immediately, top with the remaining spring onion, sesame oil, sesame seeds and diced red chilli if using.
  8. Serve straight away while still puffed and steaming.

Other recipes

Perkedel (Indonesian Potato Fritters)
Rawon (Javanese Black Beef Soup)
Nasi Uduk (Indonesian Coconut Rice)

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