Gyeran-jjim Recipe (Korean Steamed Egg Custard)

1. Brief description

Gyeran-jjim is a Korean term for steamed eggs. In Korea, it is usually cooked in a Ttukbaegi(Korean black pot) or pot and served on the table. It is often eaten as a side dish at home or in restaurants because of the savory taste of eggs and a slightly salty yet soft taste. When eating spicy Korean food, it is often eaten together, because steamed eggs weaken the spicy taste.

2. Cooking ingredients(2 servings)

Main ingredients: 3~4 eggs, 200ml(1Cup) of water or milk (using milk instead of water will give it a softer and savory taste), chopped carrot 15g(1T), chopped green onion 15g(1T), a little bit of salt 5g~10g(1t~2t) (or Salted shrimp(Saeu-jeot), salted cod roe, kelp powder)

3. How to cook

Step 1. Chop the carrots and green onions finely.

Step 2. Put eggs, chopped carrots, and green onions in a bowl, and stir in water (water made from kelp is also good) or milk. At this time, season with salt (or salted mentaiko, salted shrimp, kelp powder).

Step 3. Place the ingredients prepared in step 2. in a pot and boil for 2 minutes between medium and low heat(When cooked properly, check the seasoning. If the seasoning is weak, add a little more salt and cook. Caution: Be careful as it is very hot.), If the seasoning is right, boil it over low heat for 1 minute and finish.

4. cooking tips

Unlike jawanmushi, which is a Japanese steamed egg, it is generally eaten hot. And it’s very hot, so be careful when eating it. Of course, you can eat it chilled. In a modified recipe, add sliced ​​cheese to make it even tastier.