📝 About This Recipe
Experience the ultimate comfort food with Gyeran-jjim, a beloved Korean staple known for its incredibly light, souffle-like texture and savory depth. This 'volcano' style version rises dramatically above the rim of the pot, delivering a silky custard infused with umami-rich dashi and aromatic sesame. It is the perfect delicate balance of salty and savory, making it an indispensable side dish for spicy Korean BBQ or a soothing standalone breakfast.
🥗 Ingredients
The Custard Base
- 6 pieces Large Eggs (at room temperature for better rise)
- 3/4 cups Kelp and Anchovy Stock (can substitute with chicken broth or water)
- 1 teaspoon Salted Shrimp (Saeu-jeot) (finely minced; provides authentic umami saltiness)
- 1/2 teaspoon Fish Sauce (adds depth)
- 1 tablespoon Mirin or Rice Wine (to remove any eggy odor)
- 1/4 teaspoon Sugar (to balance the savory notes)
Aromatics and Texture
- 2 stalks Green Onions (finely chopped)
- 1 tablespoon Carrot (very finely minced for color)
- 1 teaspoon Toasted Sesame Oil (for brushing the pot and finishing)
Garnish
- 1/2 teaspoon Toasted Sesame Seeds
- 1/4 teaspoon Gochugaru (Korean Red Chili Flakes) (optional, for a hint of heat)
👨🍳 Instructions
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1
In a medium mixing bowl, crack the 6 eggs and whisk them vigorously until the whites and yolks are fully incorporated and the mixture is slightly frothy.
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2
Strain the egg mixture through a fine-mesh sieve into another bowl. This step is crucial for achieving that signature silky-smooth, restaurant-quality custard texture.
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3
Stir in the minced salted shrimp, fish sauce, mirin, sugar, and half of the minced carrots and green onions. Mix well to ensure the seasonings are evenly distributed.
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4
Lightly coat the inside of a small earthenware pot (Ttukbaegi, approx. 2-cup capacity) with a few drops of sesame oil. This prevents sticking and adds aroma.
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5
Pour the kelp and anchovy stock into the pot and bring it to a gentle boil over medium heat.
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6
Once the stock is boiling, slowly pour in the egg mixture while stirring constantly with a spoon or whisk.
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7
Continue to stir the mixture over medium-low heat. Scrape the bottom and sides of the pot frequently to prevent the eggs from burning or sticking.
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8
Stir for about 3-4 minutes until the eggs are about 80% cooked and have reached a thick, porridge-like consistency.
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9
Quickly sprinkle the remaining green onions, carrots, and sesame seeds on top. Do not stir them in.
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10
Cover the pot with a bowl of the same size (inverted) to create a dome shape, allowing space for the eggs to rise like a volcano.
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11
Reduce the heat to the lowest possible setting and cook for another 2-3 minutes. You will know it's ready when you hear a slight sizzling sound or see a bit of steam/egg juice escaping from the rim.
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12
Turn off the heat and let it sit covered for 1 minute to finish steaming in its own residual heat.
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13
Carefully remove the top bowl (use oven mitts!). Drizzle with the remaining sesame oil and a pinch of gochugaru. Serve immediately while it's still puffed up and steaming.
💡 Chef's Tips
For the best 'volcano' rise, ensure the egg mixture fills about 70-80% of the pot before cooking. If you don't have salted shrimp, you can substitute with extra fish sauce or sea salt, though the flavor profile will be less complex. Always use low heat once the eggs start to thicken to avoid a burnt bottom, which can ruin the delicate aroma. Straining the eggs is the secret step—never skip it if you want a truly velvety mouthfeel without any stringy bits. If you don't have a stone pot, a small heavy-bottomed stainless steel saucepan with a tight lid will work, though it won't retain heat as long.
🍽️ Serving Suggestions
Serve alongside spicy Korean pork bulgogi or Dakgalbi to balance the heat with the mild egg custard. Pair with a bowl of warm purple rice (heukmi-bap) and a side of crisp seasoned seaweed (Gim). Accompany with a cold glass of Barley Tea (Bori-cha) to cleanse the palate. Include a side of mature Napa cabbage kimchi; the acidity of the kimchi cuts through the richness of the eggs beautifully. Use it as a soothing protein-rich breakfast on a cold morning.