Gyeran Jjim is a classic of Korean tables: a kind of airy Korean omelet, served piping hot in its earthenware dish (ttukbaegi).
Its airy and silky texture makes it a comforting side dish, perfect for tempering a spicy dish or accompanying a simple bowl of hot rice.
This custard is prepared by direct steaming, without an oven, with very few ingredients.
⏱️ Duration
Preparation: 5 minutes
Cooking: 10 to 12 minutes
Total time: 15 to 17 minutes
👩🍳 Ingredients (for 2 to 3 people)
- 3 eggs
- 180 ml clear broth (dashi or chicken broth)
Possible variation: 180 ml water + ½ tsp doenjang + ½ tsp ganjang - 1 tablespoon finely chopped spring onion or chives.
🔪 Preparation
Crack the eggs into a bowl and gently beat them with a fork, just enough to combine. Avoid making the mixture frothy.
Add the lukewarm broth (or the mixture of water, doenjang, and ganjang), and mix again.
Pour the mixture into a ttukbaegi or a small heat-resistant bowl. Do not fill to the top to prevent the mixture from overflowing during cooking.
Cover the container with its lid or a small plate.
Heat over low heat for 12 to 14 minutes. The custard should be set around the edges but still slightly wobbly in the center.
Remove from heat, uncover, then add fresh spring onion just before serving.
