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Solo Cooking God's Microwave Pudding Gyeran-jjim

Strain through a sieve to remove air bubbles, then heat in intervals in the microwave without a ttukbaegi to make an ultra-moist, soft and jiggly pudding gyeran-jjim.

Ingredients needed 2 servings

Recipe

Cooking tips

  • If you microwave the entire 6 minutes at once, it will overcook, causing the surface to become dry and porous with holes. You must heat in intervals while checking the texture.
  • Remove as many surface bubbles as possible by tapping the container or using a spoon; this ensures a smooth, pudding-like finish.

Recommended for

  • For those who always end up burning the bottom or failing when making ttukbaegi gyeran-jjim.
  • For those who prefer a smooth, moist, pudding-like texture similar to Japanese chawanmushi.

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EggsChicken stock powderGreen onionSesame oil

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