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Fluffy Korean Steamed Eggs (Gyeranjjim) - Recipe Video

A simple and easy to understand recipe video shows how to make Fluffy Korean Steamed Eggs (Gyeranjjim) .
Here's a Korean home-cooked dish, gyeranjjim. Gyeranjjim is a dish similar to Japanese steamed egg (chawanmushi) in the sense that "gyeran" means an egg and "jjim" is steamed. We used dried flying fish broth this time, but you can also make it deliciously with kelp (kombu) or small dried sardines dashi (broth). You should definitely give it a try!
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Cook time

20 minutes

Ingredients
2 servings

  • Egg Mixture
  • Eggs
    2
  • Imitation crab
    4
  • Japanese leek
    1/2
  • Salt
    1 three finger pinch
  • Water
    250 ml
  • Granulated flying fish dashi
    8 g

How to make

  1. 1. Add granulated flying fish dashi and water to a bowl and mix it together.
  2. 2. Slice thinly the Japanese leek.
  3. 3. Break up the imitation crab by hand.
  4. 4. Crack the eggs into a bowl, beat it well, add Step 2, 3, and salt, and mix together.
  5. 5. Heat Step 1 in the Ttukpaegi over high heat and when it boils, add Step 4 in 2 batches. Stir it with a spoon to prevent the bottom from burning.
  6. 6. When everything becomes thick, turn the heat down to low, cover it with a heat-resistant dish, and cook for about 2 minutes. When the egg is cooked, remove from the heat and it's ready to serve.

Tips for cooking

Please adjust the amount of salt to your liking. We used a ttukbaegi that is 6-inch in diameter and 2-inch in height. Ttukbaegi is a clay pot that is often used in Korea. You can also use a usual clay pot at home. The egg expands when heated, so we used a heat-resistant container upside down instead of using a lid. Use a heat-resistant bowl or something similar, and be careful not to burn yourself.

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