Korean · Breakfast · Lunch · Dinner
Korean Steamed Egg Custard
계란찜 (Gyeran-jjim)
A fluffy, cloud-like egg custard that puffs up in its pot, lightly seasoned and dotted with scallion and carrot. It is a comforting, protein-rich side for rice or a light meal on its own.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 2
Calories come from: Carbs 6% · Fat 61% · Protein 33%
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Ingredients
For 2 servings- 4 large200 gEggs
- 1 cup240 gWater
- 1/3 tspFine sea salt
- 1 medium15 gScallion, finely sliced
- 2 tbsp20 gCarrot, very finely diced
- 1/2 tspToasted sesame oil
- 1 tspToasted sesame seeds (optional)
Steps
- 1
Crack the eggs into a bowl and whisk until the whites and yolks are fully blended but not foamy.
- 2
Pour the beaten eggs through a fine sieve into a jug for a smoother texture.
- 3
Set aside a pinch of the scallion greens for garnish.
- 4
Add the water and salt to a small earthenware pot (ttukbaegi) or small heavy saucepan and bring to a boil over medium-high heat.
- 5
Lower the heat to medium and pour in the eggs in a slow stream.
- 6
Stir gently along the bottom with a spoon for 1-2 minutes until the mixture turns into soft, loose curds.
- 7
Scatter in the carrot and most of the scallion and give one gentle stir.
- 8
Cover with a lid or an upturned heatproof bowl and turn the heat to the lowest setting.
- 9
Cook for 5-7 minutes until the custard has puffed up and the centre is fully set with no runny egg.
- 10
Remove from the heat, drizzle with the sesame oil, and top with the reserved scallion and the sesame seeds if using.
- 11
Serve straight away in the pot, taking care as it stays very hot.
Swaps, storage and make-ahead
Swaps
- Use unsalted vegetable stock instead of water for a more savoury custard, choosing one labelled gluten-free if you need the dish to stay gluten-free.
- Replace one whole egg with two egg whites for a lighter custard that still puffs up well.
- Swap the carrot for finely diced zucchini or chopped spinach if that is what you have on hand.
- Add a thin slice of fresh red chili on top for a little heat, as shown in the photo.
Storage
This custard is best eaten fresh, as it deflates and turns watery once it sits. If you have leftovers, refrigerate them within 2 hours, eat within 1 to 2 days, reheat until steaming hot, and do not freeze.
Make ahead
You can slice the scallion and dice the carrot up to a day ahead and keep them covered in the fridge, but cook the eggs just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (240 g) | Per 100 g | |
|---|---|---|
| Calories | 158 kcal | 66 kcal |
| Protein | 12.8 g | 5.3 g |
| Carbohydrates | 2.2 g | 0.9 g |
| of which sugars | 1 g | 0.4 g |
| Fiber | 0.5 g | 0.2 g |
| Fat | 10.5 g | 4.4 g |
| of which saturated | 3.3 g | 1.4 g |
| Sodium | 543 mg | 226 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
