Main ingredients 🥩
EggChicken stockSalt
Seungwoo Dad's Pudding Gyeran-jjim
A Japanese/Korean-style steamed egg dish that uses a golden ratio of egg to water, strained to remove bubbles, and steamed until it becomes jiggly and smooth like pudding.
🙋 Recommended for
- ⭐ Those who want a soft, moist, melt-in-your-mouth Japanese chawanmushi-style steamed egg.
- ⭐ People looking for a gentle, non-irritating meal for breakfast or baby food.
- ⭐ Home cooks who want to recreate an upscale Korean restaurant vibe with simple ingredients.
Ingredients needed 🛒1 servings
- 1 egg
- 1 cup water (200ml)
- 1 teaspoon chicken stock (or salt)
Recipe 🍳
- Crack 1 egg into a heatproof container or bowl and beat well until the whites and yolks are fully combined.
- Add 1 cup (200ml) of water to the beaten egg, then add 1 teaspoon of chicken stock or salt for umami, and mix evenly.
- To achieve a smooth surface, strain the egg mixture through a fine-mesh sieve to completely remove any lumps and bubbles.
- Cover the top of the container with plastic wrap to prevent steam from dripping into the egg mixture.
- Place the container in a steamer that has been preheated with boiling water, and steam over gentle heat for about 15 minutes.
- After 15 minutes, remove and peel off the plastic wrap to reveal a perfectly steamed egg that is jiggly and tender like pudding.
- Mix 1 egg with 200ml water and 1 teaspoon chicken stock.
- Strain the egg mixture through a fine sieve to remove bubbles and lumps, then cover with plastic wrap.
- Place in a steamer with boiling water and steam for 15 minutes.
Cooking tips 💡
- The ratio of water to egg is key: for 1 egg, use a generous 200ml of water—more than you'd expect—to achieve the wobbly pudding texture.
- Be sure to cover with plastic wrap or a lid to prevent water droplets from the steamer lid from creating holes on the surface of the steamed egg.
- Once done, refrigerate the steamed egg to chill it, then scoop it out cleanly like ice cream for a fun dessert-like treat.