Gyeranjjim

Name: Gyeranjjim
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: 6 eggs; 300 ml anchovy stock; 0.5 tsp salt; 1 tsp sesame oil; 2 spring onion; 1 clove garlic; 1 tsp sesame; 0.5 red chili

Silky steamed egg custard cooked in a hot earthenware pot with scallion, garlic, and a savory broth.

prep 5 min
cook 10 min
total 15 min
serves 3
intermediate

Ingredients

6 eggs
300 ml anchovy stock
0.5 tsp salt
1 tsp sesame oil
2 spring onion
1 clove garlic
1 tsp sesame
0.5 red chili

Steps

Whisk eggs with warm stock, salt, sesame oil, minced garlic until smooth.
Strain through a fine sieve into a heavy earthenware pot.
Heat gently over low heat, whisking constantly 3 minutes as it begins to thicken.
Cover, reduce to very low heat, steam-cook 4 minutes until puffed and custard-like.
Top with sliced scallion, minced chili, and sesame; serve immediately.

≈ 180 kcal · 14 g protein · 4 g carbs · 12 g fat — per serving, estimate