Silky Steamed Eggs (Gyeranjjim)
Achieving an Incredibly Soft and Smooth Steamed Egg Custard
Let’s make Gyeranjjim! This dish is always a comforting and delicious choice. Perfect for any meal, it brings a delightful texture and flavor to your table.
Main Ingredients
- 3 large eggs
- 1/2 onion
- A little zucchini
- 150ml water
- 1 tsp salted shrimp (saeujeot)
Cooking Instructions
Step 1
First, pour 150ml of water into the pot or steamer you’ll use for the Gyeranjjim and bring it to a rolling boil over high heat. Ensuring the water is steaming hot will help the egg custard cook evenly.
Step 2
Once the water is boiling, crack 3 large eggs into a bowl. Whisk them gently with a fork or whisk to break them up and remove any stringy chalazae. (If you’re sensitive to egg smell, consider adding 1/2 tsp of rice wine or mirin at this stage.)
Step 3
Finely mince 1/2 onion and a small amount of zucchini. You can also julienne them, but mincing will incorporate them more evenly into the egg mixture for a smoother texture.
Step 4
Place the bowl of beaten eggs (or a heatproof dish containing the eggs) over the steaming water. Start cooking over medium heat, gently stirring with chopsticks or a spatula as the eggs begin to set, until they are about 70% cooked and have a soft, curdled consistency. Then, add the minced onion and zucchini and continue to cook.
Step 5
Finally, season with 1 teaspoon of salted shrimp (saeujeot). Make sure to include some of the brine from the saeujeot for enhanced umami. Taste and adjust the seasoning if needed, adding more saeujeot or a pinch of salt. For extra flavor, you can sprinkle in some freshly ground black pepper or finish with a few drops of sesame oil.
