Savory Shrimp and Egg Custard (Gyeran-jjim) with Baby Shrimp
Kid-Friendly & Nutritious Baby Shrimp Egg Custard for Toddlers
Egg custard, or Gyeran-jjim, is a universally loved side dish, appealing to everyone from children to adults. Its smooth texture and comforting flavor make it a favorite for all ages. This recipe for Baby Shrimp Egg Custard is not only delicious but also packed with nutrients, making it an ideal choice for your little ones. It’s a simple yet satisfying dish that can be enjoyed as a meal or a side.
Ingredients- 4 eggs
- 1.5 Tbsp baby shrimp
- A little sesame oil
- 1 Tbsp cooking wine (mirin or sake)
- A pinch of salt
Cooking Instructions
Step 1
Start by preparing your 4 eggs. To achieve an exceptionally smooth and silky texture, we’ll remove the chalazae (the white, stringy bits). Gently crack the eggs into a fine-mesh sieve set over a bowl, allowing the egg whites and yolks to pass through. Discard any chalazae caught in the sieve.
Step 2
To the strained eggs, add 1 tablespoon of cooking wine. This helps to eliminate any eggy odor and enhances the overall flavor. Next, add 1.5 tablespoons of baby shrimp. For seasoning, add just a tiny pinch of salt – you can always add more later if needed. Whisk everything together gently until well combined.
Step 3
To prevent sticking and add a subtle nutty aroma, lightly coat the inside of your ttukbaegi (Korean earthenware pot) with sesame oil. Once coated, carefully pour the prepared egg mixture into the ttukbaegi.
Step 4
Now, pay attention to the heat! Place the ttukbaegi over medium-low heat. Using a spatula or chopsticks, continuously stir the egg mixture to ensure even cooking and prevent it from sticking to the bottom. As you notice the custard beginning to set and become fluffy (‘monggeul-monggeul’), reduce the heat to low, cover the ttukbaegi with a lid, and let it steam for a few minutes to finish cooking through gently. This steaming process ensures a perfectly tender and moist interior.
Step 5
Your delicious Baby Shrimp Egg Custard is ready! For a lovely presentation, sprinkle a few extra baby shrimp on top as a garnish. Serve it warm directly from the ttukbaegi to your dining table. It’s a wonderful and nutritious addition to any meal, especially for children!
