Authentic Korean Gyerin Jjim is a smooth, savory egg custard. The light, steamed side dish can be eaten at any time of the day. The comforting flavors of the egg custard are enhanced by toppings of your choice—crunchy green onion, smoked salmon, and earthy truffle shavings. When enjoying in the evening, don’t forget to pair the dish with a delicious glass of crisp chardonnay.
Everyday Korean cookbook author Seung Hee Lee recommends, “If you prefer to serve family style, pour the mixture in a Korean earthenware dish or a big bowl that can hold up to 3 cups of liquid. Any leftovers can be kept in the refrigerator and enjoyed the next day as a snack or as a banchan, especially with bibimbap.”
recipe 
yields
Serves 2
1½ ounces dried kelp (kombu)
Neutral oil or butter for greasing ramekins
2 large eggs
1 teaspoon salted shrimp or fish sauce, or ¼ teaspoon fine sea salt
Green onion, salmon roe, foie gras, smoked salmon, sauteed mushrooms, shaved truffles, poached shrimp, fresh herbs, or edible flowers to garnish
ingredients
steps
- Soak kelp in 6 cups water for about 30 minutes. Pour entire mixture into a large pot, bring to boil. Lower to a simmer for 20 minutes. Discard kelp and store broth in refrigerator for up to 10 days.
- Lightly grease two 1-cup ramekins, set aside. Crack eggs into medium-size bowl. Add 1 cup kelp broth and salted shrimp; stir to combine. Strain mixture through fine-mesh sieve over measuring cup or bowl with spout. Divide strained mixture evenly between prepared ramekins.
- Place steamer basket over pot of boiling water. Set ramekins in basket. Steam custards over medium heat, covered, for 10 minutes. Carefully remove ramekins from steamer (contents will wobble a bit) and place on serving plates. Garnish as desired and serve hot.
Date Published: 12.08.23
share
-
Recipe By
Adapted from Everyday Korean by Kim Sunee and Seung Hee Lee (Countryman Press). Copyright © 2017.
