Gyeranjjim is a steamed omelet with a silky texture that accompanies all rice in everyday Korean cuisine. Its name means egg jjim and it is prepared in individual steamed pots. It is essential banchan in barbecue restaurants and home-cooked meals.
Asian
Gyeranjjim
Korean Gyeranjjim: Silky steamed egg omelette with spring onion and sesame.
- South Korea
- Main course
- Light
- High protein
- Low fat
- easy
5 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 145 kcal
- Protein 12 g
- Fiber 0 g
- Carbohydrates 2 g
- Fat 10 g
- Sodium 420 mg
Story behind the dish
Preparation
Gyeranjjim is a South Korean preparation with easy difficulty. Reserve about 17 minutes in total (5 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 6 large eggs.
- Have ready: 200 ml of anchovy broth or water.
- Have ready: 1 teaspoon soy sauce.
- Have ready: 1/2 teaspoon salt.
- Have ready: 1 finely chopped spring onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Beat eggs with broth
Beat the eggs with broth, soy, salt and pepper without incorporating too much air. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Strain the mixture through a fine sieve for silky texture
Strain the mixture through a fine sieve for silky texture.
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Pour into a small steam-safe casserole or greased ttukbaegi.
Pour into a small greased steam-safe casserole or ttukbaegi. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more hot water without wetting the food.
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Cook in a bain-marie or steam for 10 minutes over medium heat, covered with…
Cook in a bain-marie or steam for 10 minutes over medium heat, covered with aluminum foil. Keep the steam constant; If the water in the base evaporates, add more heat without wetting the food.
Keep the steam constant; If the water in the base evaporates, add more hot water without wetting the food.
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Remove when the surface is set but still shaky in the…
Remove when the surface is set but still shaky in the center.
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Top with chives
Top with chives, chives and sesame; drizzle with sesame oil.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Lighter version reducing oil and salt without losing flavor.
- Version for meal prep, doubling quantities and keeping cold for 3 days.
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