Modu Recipes

School Chef's Premium Gyeran-jjim

Using starch powder and kelp stock, this steamed egg dish maintains an incredibly soft, pudding-like texture and moisture.

🙋 Recommended for

  • ⭐ Those who want a much moister and softer gyeran-jjim in the style of Japanese chawanmushi
  • ⭐ Those looking for a nutritious side dish that kids will eat without picking out the vegetables

Ingredients needed 🛒3 servings

  • 6 eggs
  • 300ml kelp stock
  • 1 tbsp tuna fish sauce
  • 1 tsp soju or mirin
  • 1 tsp starch powder
  • Some green onion
  • Some carrot

Recipe 🍳

  1. Crack 6 eggs into a bowl and lightly whisk until no lumps remain.
  2. For a smooth texture, strain the egg mixture through a fine sieve 2-3 times to remove egg strings and impurities.
  3. Add 300ml kelp stock to the strained egg mixture for depth of flavor and stir.
  4. Add 1 tbsp tuna fish sauce and a little soju (or mirin) to remove the fishy smell.
  5. Add 1 tsp starch powder, the secret to keeping it moist, and mix well to avoid clumps. (Rice water can be used instead of starch.)
  6. Finely mince the green onion and carrot so children can't pick them out, and add to the egg mixture.
  7. Place in a steamer and steam over low heat for 10-15 minutes until fully cooked.
  1. Crack 6 eggs and strain through a fine sieve 2-3 times.
  2. Mix the strained eggs with 300ml kelp stock, tuna fish sauce, and mirin.
  3. Add 1 tsp starch powder, mix, then add finely chopped green onion and carrot.
  4. Steam over low heat for 10-15 minutes and finish.

Cooking tips 💡

  • Straining the egg mixture through a fine sieve several times ensures a smooth, pudding-like gyeran-jjim without lumps.
  • For 6 eggs, adding exactly 1 tsp of starch powder creates a coating effect that remarkably keeps the dish moist for a long time.

Shop ingredients on Coupang(Ad)

EggsKelp stockTuna fish sauceSoju or mirinStarch powderGreen onionCarrot
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