Gyeran-jjim

Ingredients

Instructions

1. 1

   Bring the vegetarian dashi or kelp broth to a boil, then keep it hot. If using a stone bowl or small heatproof pot, place it over very low heat for 1 minute to gently warm; this helps the custard cook evenly and start steaming faster.

2. 2

   In a mixing bowl, crack in the eggs and whisk gently until fully combined but not foamy. Stir in the hot broth a little at a time, then mix in the salt, soy sauce, sesame oil, and sliced scallion. Gentle whisking gives a smoother custard with fewer bubbles.

3. 3

   Strain the egg mixture through a fine sieve directly into the warmed stone bowl or small pot. Skim off any surface foam for the silkiest texture.

4. 4

   Set the bowl or pot over the lowest possible heat, cover loosely, and cook for 8-10 minutes until the custard is puffed and just set. It should wobble slightly in the center but not look liquid. If it bubbles aggressively, reduce the heat immediately to avoid a coarse texture.

5. 5

   Turn off the heat and let the gyeran-jjim stand, covered, for 1 minute so the residual heat finishes the center gently.

6. 6

   Drizzle with the extra sesame oil and top with toasted sesame seeds and extra scallion. Serve immediately while hot and fluffy, ideally with rice and simple side dishes.

Nutrition per serving

Notes

• •For a more traditional flavor, Korean anchovy-kelp broth is often used, but this vegetarian version uses kelp broth or vegetarian dashi to suit the menu requirement.
• •Use the lowest heat possible; steaming or very gentle direct heat is the key to a tender custard rather than scrambled eggs.
• •If your pot lid drips condensation, wrap the lid in a clean cloth or place it slightly ajar so water does not mark the surface.
• •A ratio close to 1 part egg to 1-1.2 parts liquid by volume gives a soft but spoonable texture.

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