Cooking Lucid
Fluffy Gyeranjjim
Silky, custard-like steamed eggs seasoned with dashi and soy sauce — jiggly, savory, and the ultimate Korean banchan. Simple ingredients, magical texture.
Prep 5 min
Cook 15 min
Total 20 min
Serves 4
Ingredients
Step 1 — Make the egg mixture
- 4 large eggs
- ¾ cup water or anchovy broth
- 1 tsp soy sauce
- ½ tsp salt
- 1 tsp sesame oil
Step 2 — Steam and garnish
- 1 green onion (finely sliced)
- 1 tsp toasted sesame seeds
- Extra soy sauce (to serve)
Instructions
- 1
Whisk the eggs
Whisk eggs with water or broth, soy sauce, salt, and sesame oil until smooth. Strain through a fine sieve for the silkiest texture.
- 2
Steam
Pour into a heatproof bowl or earthenware pot. Cover tightly with foil or a lid. Steam over medium heat 12–15 minutes until just set but still jiggly in the center.
- 3
Serve
Garnish with green onions and sesame seeds. Serve warm as a side dish with rice and other banchan.
Nutrition per serving: 90 cal · 7g protein · 1g carbs · 7g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
