Restaurant-Style Steamed Egg Custard (Gyeranjjim) at Home
5-Minute Recipe: Make Korean BBQ House-Style Steamed Egg Custard Without an Earthenware Pot | Easy-to-Follow Recipe for Everyone | Taste of Success | EP.6
Discover the secret to making a deeply savory and flavorful steamed egg custard, just like the one at Korean BBQ restaurants, all without needing a traditional earthenware pot.
Main Ingredients- 5 large eggs
- 1/2 stalk of green onion (white part)
Seasonings & Broth- 1/6 tsp salt
- 1/6 tsp MSG (optional, for umami)
- 1/4 tsp salted shrimp
- 1 tsp cooking wine (mirin or soju)
- 1/6 tsp salt
- 1/6 tsp MSG (optional, for umami)
- 1/4 tsp salted shrimp
- 1 tsp cooking wine (mirin or soju)
Cooking Instructions
Step 1
First, prepare the green onion and salted shrimp to enhance the flavor of your steamed egg custard. Finely mince the white part of the green onion. Also, mince the salted shrimp, including its brine, until it’s very fine. This step significantly improves the texture and taste of the final dish.
Step 2
In a mixing bowl, crack 5 large eggs. Add the minced green onion and minced salted shrimp. Stir in 1/6 tsp of MSG (for extra umami), 1 tsp of cooking wine (like mirin or sake) for a subtle sweetness and aroma, and 1/6 tsp of salt for seasoning. Gently whisk everything together with chopsticks or a whisk until well combined. Be careful not to over-whisk, as this can create too much foam and affect the custard’s smooth texture.
Step 3
Now it’s time to cook the egg custard. Place a pot on the stove and fill it with enough water so that the bowl containing the egg mixture can sit above the water level without touching it. Bring the water to a rolling boil over high heat. Once boiling, carefully pour the prepared egg mixture into the pot. *Important: Pour the egg mixture into boiling water.* Do not stir immediately; wait a few seconds for it to start setting, then gently stir a few times, ensuring you reach the bottom of the pot with your stirring utensil. The ideal water-to-egg mixture ratio is approximately 1:1. If you find measuring water difficult, a handy tip is to use half of an eggshell: fill it with water and add it to the pot 10 times for a perfect measurement.
Step 4
Reduce the heat to medium-low to prevent the egg custard from sticking or burning at the bottom. Cover the pot with a lid and let it steam for about 5 to 10 minutes. To check for doneness, insert a skewer or toothpick; if it comes out clean, the custard is ready. (Cooking time may vary depending on your stove’s heat and the thickness of your pot.) This cooking method will result in a steamed egg custard that is as soft, fluffy, and deeply savory as the one you enjoy at Korean BBQ restaurants. Serve hot with a side of rice for a delightful meal!
