Eggs are among the most versatile ingredients in the culinary world, sometimes involving a particularly complex and frustrating cooking method – but always a fulfilling choice when in need of a quick meal.
In the world of Korean cuisine, there are several ways for eggs to be included in a meal but one that stands out is the steamed version known as gyeran-jjim (계란찜) for its soft and custardy texture. The dish, often a side dish to a full Korean course meal, is incorporated with the basic Korean soup stock consisting of anchovies, kelp and mushrooms. The eggs are first whisked and then added to the a boiling stock, where a continued whisking activity well into a full minute will turn these eggs into a soft, smooth and silky masterpiece.
The garnishes are usually scallions and sesame seeds. The gyeran-jjim can also be seasoned with salted shrimp or salted pollock roe for a stronger flavor.
*photo source: https://blog.naver.com/9250rla/221196039425
