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Gyeran Jjim (Steamed Egg Custard)

Name: Gyeran Jjim (Steamed Egg Custard)
Total time: 15 min
Yield: Serves 2
Cuisine: Korea
Ingredients: 4 Egg; 200ml Water or stock; A little Green onion; 1/2 tsp Salt; A little Sesame oil

Side Dish

⏱ 15 min

👥 Serves 2

Difficulty ⭐

Fluffy steamed egg custard in a clay pot — a gentle, Korean-style steamed egg dish.

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📖 The Story Behind This Dish

Often served free as a side dish at Korean eateries, this fluffy steamed egg is made by mixing stock and egg and heating slowly over low heat, resulting in a smooth, pudding-like texture. A gentle, universally loved flavor for children and adults alike.

🌆 Where it's eaten: Carried to the table still bubbling in a hot clay pot. Enjoyed alongside other dishes, scooped up with a spoon as an accompaniment to rice.

🥕 Ingredients (serves 2)

Egg 4
Water or stock 200ml
Green onion A little
Salt 1/2 tsp
Sesame oil A little

👩‍🍳 Instructions

Whisk the eggs in a bowl and mix in the water (or stock) and salt.
Strain through a sieve for a fine, smooth egg mixture.
Pour into a clay pot or small pot and cook over low heat, stirring constantly.
Once softly thickened, cover and steam 2-3 more minutes over low heat.
Top with chopped green onion and sesame oil to finish.

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