Korean Steamed Egg Custard

By HalfPint
March 17, 2014
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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

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.

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