Gyeran-jjim

The story

Gyeran-jjim is a Korean starter with a clear sense of place. Steamed egg is a familiar Korean home and restaurant side dish, particularly on barbecue tables where its mild warmth provides relief from smoke, salt and chilli. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 5 piece eggs
• 300 ml anchovy-kelp stockwarm
• 1 tsp fish sauce
• 25 g spring onionfinely sliced
• 25 g carrotfinely diced
• 1 tsp toasted sesame oil
• 1 tsp toasted sesame seeds

Method

1. Beat the eggs gently with chopsticks or

   Beat the eggs gently with chopsticks or a fork until the whites and yolks are combined but not foamy. Strain through a fine sieve for the smoothest texture.

   Look for: the whites and yolks are combined but not foamy Tip: Stop cooking when the centre still jiggles; residual heat in earthenware is powerful and will set it the rest of the way. Avoid: Whisking in too much air, using high heat or cooking until completely firm causes tunnels, curdling and water separation.

2. Mix the warm stock with fish sauce,

   Mix the warm stock with fish sauce, then stir it into the eggs. Fold in half the spring onion and the finely diced carrot.

3. Brush a small ttukbaegi or heavy saucepan

   Brush a small ttukbaegi or heavy saucepan with sesame oil and set it over medium-low heat. Pour in the egg mixture and stir slowly for 2–3 minutes, scraping the base as soft curds begin to form.

4. When the mixture is about one-third set,

   When the mixture is about one-third set, lower the heat, cover and steam gently for 5–7 minutes. Do not let the pot boil hard or the custard will become porous and watery.

5. Remove the lid when the centre has

   Remove the lid when the centre has puffed and trembles softly. Take it off the heat while still slightly underdone because the hot pot will continue cooking the eggs.

6. Finish with the remaining spring onion, sesame

   Finish with the remaining spring onion, sesame seeds and a few drops of sesame oil. Serve immediately while puffed.

   Look for: The top is domed and moist, and a spoon inserted in the centre meets tender curds with no pool of raw liquid.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.