Gyeranjjim, Korean Steamed Egg

Cloud soft and comforting. Gyeranjjim is Korean steamed egg, whipped light and cooked until it puffs up over the rim of the pot. A stone pot gives it the gentle, even heat that keeps it fluffy.

Ingredients

  • 3 eggs
  • 3/4 cup water or stock
  • 1 teaspoon fish sauce or salt
  • 1 spring onion, finely sliced
  • 1 teaspoon sesame oil

Instructions

  1. Beat the eggs with the water and fish sauce until smooth.
  2. Pour into your stone pot and set it over a low heat.
  3. Stir gently as it warms, then cover and steam for 8 minutes until the egg puffs up and sets.
  4. Drizzle with sesame oil, scatter the spring onion, and serve straight from the pot.

Tip: A little of the beaten egg saved for the top gives it a golden finish.

Cook it in the real thing: Shop the Captain Cranberry Korean Stone Pot Set.

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