Aha Bujang's Japanese-Style Pudding Gyeranjjim

Name: Aha Bujang's Japanese-Style Pudding Gyeranjjim
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 eggs; 200ml water; 1 teaspoon chicken stock

A silky, smooth steamed egg dish made by mixing eggs, water, and chicken stock, then covering with plastic wrap to prevent steam droplets from penetrating, resulting in a pudding-like texture.

15 min Difficulty Easy side dish

Main ingredients

eggschicken stock

Ingredients needed 2 servings

2 eggs

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200ml water

1 teaspoon chicken stock

Recipe

In a bowl, gently mix 2 eggs, 200ml water, and 1 teaspoon chicken stock to make the egg mixture.
Divide the egg mixture into heatproof bowls and carefully skim off any surface bubbles with a spoon.
Tightly cover the bowls with plastic wrap or a lid to seal them and prevent steam from entering.
Place the bowls in a steamer over boiling water, cover, and steam over medium heat for exactly 7 minutes.
Turn off the heat, carefully remove the bowls from the steamer, peel off the plastic wrap, and serve.

Mix eggs, water, and chicken stock, then remove bubbles.
Pour into heatproof bowls and cover with plastic wrap or a lid.
Place in a steamer over boiling water and steam over medium heat for 7 minutes.

Cooking tips

If you don't cover the bowl with plastic wrap, water droplets from the steamer lid will fall into the egg mixture, creating bubbles and an uneven surface.
Strain the egg mixture through a sieve once to remove the chalazae and achieve a smooth, silky texture.

Recommended for

Those who want to make a smooth, pudding-like steamed egg dish reminiscent of chawanmushi served in Japanese restaurants.
Those looking for a gentle, soft dish suitable for breakfast or as a side dish for children.

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Aha Bujang's Japanese-Style Pudding Gyeranjjim

Main ingredients 🥩

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Ingredients needed 🛒2 servings