koreanutama· 2 servings
≈246 kkal · P 7.5g · L 10.1g · KH 33.5g (per recipe, TKPI estimate)
Telur Kukus Korea (Gyeran Jjim)
MBG-eligible
Korean Steamed Egg (Gyeran Jjim)
Ingredients
- 4 large eggs
- 200 ml anchovy-kelp broth (or water with 1/4 tsp dashida)
- 1 tsp saeujeot (fermented salted shrimp), finely minced
- 1 tsp fish sauce
- 1 small scallion, finely sliced (white and green parts separated)
- 1/2 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 1/4 cup zucchini, finely diced (optional)
- 1/4 cup carrot, finely diced (optional)
- 1 small green chili, finely sliced (optional)
- Pinch of black pepper
Instructions
- 1Whisk eggs, broth, saeujeot, fish sauce, garlic, and black pepper in a bowl until fully combined; strain through a fine sieve into a heatproof ttukbaegi or ceramic bowl for silky texture.
- 2Stir in diced zucchini and carrot if using; cover bowl tightly with foil or a lid.
- 3Place bowl in a steamer over medium-high heat; once steam rises, reduce to low and steam 12-15 minutes until center is just set but still wobbly.
- 4Remove from heat; let rest covered 2 minutes for residual heat to finish cooking.
- 5Drizzle sesame oil, scatter sliced scallion greens, sesame seeds, and chili slices; serve immediately in the steaming vessel.
Source: llm-generated