Gyeran Jjim (Steamed Egg Pudding)

Holly Ford's avatar
Holly Ford

Ingredients

Equipment

  • 1/2
    quart Korean stone pot or other small pot
  • 6
    extra large eggs
  • 1
    cup chicken stock
    low sodium preferred
  • 2
    pinches Kosher salt
  • 1
    teaspoon Korean salted shrimp (saeujeot)
    liquid only
  • 1
    teaspoon baking powder

Instructions

1
Pour chicken stock in a 1/2-quart stone pot and bring to boil.
2
Crack eggs in a mixing cup or bowl.
3
Add salt, salted shrimp (liquid only), and baking powder.
4
Whisk vigorously with a fork untill well beaten.
5
Slowly pour beaten egg mixture into boiling stock as you stir gently with a long wooden spoon.
6
Stir slowly.
7
Keep stirring! Be patient with it and you will get a reward
8
When the egg mixture reaches 75% cooked, about 2 minutes, cover the pot with a dome shaped heat-proof bowl.
9
Reduce the heat to low and let it simmer for 3-4 minutes.
10
Turn off the heat and remove the bowl (make sure to wear kitchen gloves). Serve immediately.
Share
Holly Ford's avatar
Pour chicken stock in a 1/2-quart stone pot and bring to boil.