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Gyeranjjim is a popular side dish. It is a steamed egg casserole. Because it’s 
so simple to make, this is a side dish that I frequently add to a meal at the last minute.
Gyeranjjim is a humble and adaptable dish ― you can make it just with eggs and scallions or with other chopped vegetables such as carrots, onions, mushrooms and/or zucchini. To thin the eggs and enhance the flavor, I use anchovy broth. But water works well, too.
Ingredients:
● 2 large eggs
● 1/2 cup anchovy broth* or water (use more for softer eggs)
● 1/2 teaspoon salt (or 1 teaspoon of salted shrimp, saewujeot, finely chopped or liquid)
● 1 tablespoon chopped scallion
* To make anchovy broth, boil seven or eight medium dry anchovies and a small piece of dried kelp in 3 cups of water for 10 minutes. Freeze the leftover broth or store it in the fridge for later use.
In a lightly oiled ramekin, small stone/ceramic pot or any heatproof bowl, beat two eggs. Add the anchovy broth and salt, or salted shrimp, if using. Whisk well, or run it through a sieve to break the egg mixture down into a smooth liquid consistency.
Use one of the following cooking methods depending on the cookware used:
Steamer: Boil water in a pot fitted with a steamer basket. Place the ramekin in the steamer basket. Cover the steamer with a lid and steam for about 7 minutes. The center of the egg mixture should still be a liquid at this point. Add the scallions, cover and steam until the mixture is set, about 3 more minutes.
Pot: Bring water to a boil in a medium-sized pot. The water should come halfway up the sides of the ramekin. Carefully place the ramekin in the pot. Cover the pot with a lid and steam for about 7 minutes over medium-low heat. Make sure the water boils gently. Add the scallions, cover and steam until the mixture is set, about 3 more minutes.
Stone/ceramic pot (stove-top proof): Cover the stone pot and simmer over low heat on the stove for about 5 minutes. Add the scallions, cover and simmer until the mixture is set, about 2 more minutes.
Serve piping hot.
By Ro Hyo-sun
See more recipes at www.koreanbapsang.com.
so simple to make, this is a side dish that I frequently add to a meal at the last minute. Gyeranjjim is a humble and adaptable dish ― you can make it just with eggs and scallions or with other chopped vegetables such as carrots, onions, mushrooms and/or zucchini. To thin the eggs and enhance the flavor, I use anchovy broth. But water works well, too.
Ingredients:
● 2 large eggs
● 1/2 cup anchovy broth* or water (use more for softer eggs)
● 1/2 teaspoon salt (or 1 teaspoon of salted shrimp, saewujeot, finely chopped or liquid)
● 1 tablespoon chopped scallion
* To make anchovy broth, boil seven or eight medium dry anchovies and a small piece of dried kelp in 3 cups of water for 10 minutes. Freeze the leftover broth or store it in the fridge for later use.
In a lightly oiled ramekin, small stone/ceramic pot or any heatproof bowl, beat two eggs. Add the anchovy broth and salt, or salted shrimp, if using. Whisk well, or run it through a sieve to break the egg mixture down into a smooth liquid consistency.
Use one of the following cooking methods depending on the cookware used:
Steamer: Boil water in a pot fitted with a steamer basket. Place the ramekin in the steamer basket. Cover the steamer with a lid and steam for about 7 minutes. The center of the egg mixture should still be a liquid at this point. Add the scallions, cover and steam until the mixture is set, about 3 more minutes.
Pot: Bring water to a boil in a medium-sized pot. The water should come halfway up the sides of the ramekin. Carefully place the ramekin in the pot. Cover the pot with a lid and steam for about 7 minutes over medium-low heat. Make sure the water boils gently. Add the scallions, cover and steam until the mixture is set, about 3 more minutes.
Stone/ceramic pot (stove-top proof): Cover the stone pot and simmer over low heat on the stove for about 5 minutes. Add the scallions, cover and simmer until the mixture is set, about 2 more minutes.
Serve piping hot.
By Ro Hyo-sun
See more recipes at www.koreanbapsang.com.
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Articles by Korea Herald
