Korean Steamed Eggs - without Hot Pot
Classic Korean Steamed Eggs (aka Gyeran Jjim) with shrimp that's cooked in water bath and not in a hot pot. Taste is clean and smooth, soft and moist!
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggs
- 1/2 cup anchovy stock (water is ok)
- 1 Tbsp frozen shrimp (, chopped + 1 shrimp for garnish)
- 1 Tbsp chopped white onions
- 1 Tbsp chopped mushrooms
- 1/4 tsp Sea Salt (Trader Joe's)
- 1/4 tsp sugar ((optional))
Instructions
- 1
Fill pot with water and line the bottom of pot with small dish towel or thick paper towel. This is to stop gyeran jjim bowl from clanking while it boils. Remember to make sure your bowl fits in the pot and you can close the cover.
- 2
Bring water to boil and keep it at simmer while you make the egg mixture.
- 3
In the mean time, chop white onions, mushrooms and shrimp.
- 4
Whisk eggs, stock, salt and sugar.
- 5
(Optional) - Strain eggs mixture to get rid of white stringy stuff (chalaza) for silky smooth texture.
- 6
Mix in chopped onions, mushrooms and shrimp into the strained egg mixture.
- 7
Pour into cup/bowl and cook in prepared water bath for 10-12 minutes.
- 8
To decorate, add a piece of shrimp on top of the egg, couple minutes before it is done. If you add it too early, it will just sink to the bottom.