Photograph of the finished Gyeranjjim

Korea · Trứng hấp kiểu Hàn

Gyeranjjim

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Chicken broth Chicken broth 1 ⅔ cups
  • Photograph of Spring onion Spring onion 0.7 oz
  • Photograph of Shrimp paste (mam ruoc) Shrimp paste (mam ruoc) 0.4 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 0.1 oz
  • Photograph of Sesame oil Sesame oil 2 ½ tsp
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Beat the eggs with the chicken broth, then strain through a sieve until smooth.
  2. 2 Add shrimp paste and a pinch of salt, stirring gently to prevent foam from forming.
  3. 3 Pour the eggs into an earthenware pot, cook over low heat, and stir for 5 minutes until the mixture begins to thicken.
  4. 4 Cover and steam for another 8 minutes until the eggs puff up and rise above the rim of the pot.
  5. 5 Sprinkle with chopped scallions, roasted sesame seeds, and a few drops of sesame oil, then bring the whole pot to the table.

With an appliance

  • Microwave 20 min

    Replace steps 3–4: rotate the egg pan at 300 W for 7 minutes, then let it rest for 3 minutes to allow the eggs to bloom and set smoothly; step 5 remains unchanged.

Start cooking