Gyeran Jjim

Gyeran Jjim is the silken, cloud-like steamed egg custard that appears alongside rice at Korean home meals and in traditional ttukbaegi (earthenware pot) restaurants. Puffed up like a soufflé straight from the heat, it collapses gently and reveals a texture somewhere between silken tofu and scrambled eggs — savoury, light, and deeply comforting.

Serves: 2–3

Ingredients

• 4 large eggs
• 200ml (¾ cup) dashi stock or light chicken stock
• 1 tsp (5ml) fish sauce or soy sauce
• ½ tsp (2g) salt
• 1 spring onion (scallion), thinly sliced
• ½ tsp (2g) toasted sesame seeds

Instructions

1. Crack the eggs into a bowl and beat well until fully combined. Add stock, fish sauce, and salt; whisk until smooth. Strain through a fine sieve for an extra-silky result.
2. Pour the egg mixture into a small earthenware pot (ttukbaegi) or a heatproof ceramic bowl. The liquid should come no more than two-thirds up the sides.
3. Stovetop method: Place the pot on the lowest heat possible. Cover with a lid and cook 12–15 minutes until the custard is just set with a slight wobble in the centre. It will puff up noticeably in the last few minutes.
4. Steamer method: Steam over medium heat 8–10 minutes until set.
5. Scatter spring onion and sesame seeds over the top. Serve immediately in the pot.

Cook's Notes: The key is gentle, low heat — if the stock is too hot before adding egg, or the flame too high, the custard will curdle and turn rubbery. A dash of sesame oil on top before serving adds fragrance. For a richer version, swap half the stock for whole milk.