Korean Steamed Egg Custard

By • March 17, 2014 0 Comments

7 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Korean Steamed Egg Custard


Author Notes: This dish is called "gyeranjjim", a silky and tender steamed egg custard that can be served as part of banchan spread or for breakfast with your choice of add-ins (like little bits of cooked chicken, gingko nuts, mushrooms, etc). Simple ingredients and cooking makes a warm, filling and nourishing breakfast in about 15-20 minutes.HalfPint

Advertisement

Serves 2-3

  • 3 eggs
  • water
  • 1/2-3/4 teaspoons salt, & a little more if needed
  • 1 teaspoon toasted sesame oil
  • 1 scallion/green onion, washed and thinnly sliced,optional
  • 1/2 teaspoon mild red pepper flake, like gochugaru or Aleppo, optional
  • 1/2 teaspoon sesame seeds, optional
  1. Crack eggs into liquid measuring cup. Add an equal volume of water to the eggs. The ratio is ~1:1 (v/v).
  2. Add the remaining ingredients, starting with 1/2 tsp salt, to the eggs & water. Beat until well blended. Taste and add the rest of the salt if needed.
  3. Place ramekins (or ceramic tea cups with lids ) onto steamer basket, then pour egg mixture into each ramekin, leaving ~1/4 inch space. Cover the steamer basket with a tight lid. Alternatively, cover the cups or ramekins with their lids, then cover the steamer. Either way will work; the cup cover keeps water from dripping onto the custards (which would not ruin the custard, just a personal pet peeve on my part). Place steamer basket over a pot of water (~2" or so, no need for a lot of water since steam time is not long) that is at a gentle boil.
  4. Steam for 10-15 minutes or until the custard is set, but still jiggly like loose Jello.
  5. Remove ramekins/cups from the steamer and let cool for 5-10 minutes. Then take your spoon and enjoy with or without some hot cooked rice.

More Great Recipes:
Side Dishes|Breakfast & Brunch|Eggs