Steamed Egg Casserole (Gyeranjjim)
Steamed Egg Casserole (Gyeranjjim) – A Cozy Delight
On these chilly days, a warm steamed egg dish is just the thing to crave! I made this in the morning and served it to my kids with rice, and they absolutely loved it, mixing it in and eating every last bite. It’s such a satisfying feeling to see them enjoy their meal so much. Let’s make this simple yet hearty steamed egg dish together!
Ingredients
- 4 large eggs
- 1 Tbsp perilla oil (deulgireum)
- 1 cup water (standard paper cup)
- 1 tsp salt
- 1 Tbsp fish sauce (chamchi-aek)
- A little chopped green onion (for garnish)
Cooking Instructions
Step 1
To ensure the steamed egg is tender and doesn’t stick, coat the inside of your earthenware pot (ttukbaegi) evenly with 1 tablespoon of perilla oil. Making sure the entire surface is coated is key for a smooth texture.
Step 2
Crack 4 fresh eggs directly into the pot. Using fresh eggs will significantly enhance the flavor of your steamed egg.
Step 3
Now, let’s add the water for a moist texture. Pour in about 1 cup of water (using a standard paper cup). This is roughly equivalent to 7-8 small soju cups.
Step 4
Add 1 teaspoon of salt for seasoning. You can adjust the amount of salt according to your preference.
Step 5
For an extra savory depth, stir in 1 tablespoon of fish sauce (chamchi-aek). If you don’t have chamchi-aek, anchovy sauce can be used as a substitute, but chamchi-aek offers a milder flavor profile.
Step 6
Finally, prepare the green onion for a touch of color and aroma. Finely chop the green parts of the green onion with scissors and add just a small amount. Adding too much might affect the delicate texture, so using a little for visual appeal is recommended.
Step 7
Heat control is crucial here! Place the pot over medium-high heat and bring it to a boil. As soon as you see the egg mixture starting to form soft curds, immediately reduce the heat to low. Stirring continuously with a spoon at this stage prevents sticking to the bottom and helps maintain a silky smooth consistency.
Step 8
Once the egg mixture has cooked to a semi-set, curdled state, further reduce the heat to its lowest setting. Slow cooking ensures it cooks evenly all the way through without burning.
Step 9
Cover the pot with a lid and let it steam for another 5 to 10 minutes. Using a small bowl or a plate that fits snugly over the pot as a lid will help trap moisture, resulting in an even more tender steamed egg.
Step 10
After simmering gently on low heat, turn off the stove. Open the lid to reveal your perfectly cooked, steaming hot steamed egg! Enjoy its soft, savory flavor immediately while it’s warm.
