Esther Choi’s Korean Steamed Eggs 👏

Korean Steamed Eggs may seem simple, but Esther says they’re the most-delicious eggs you’ll EVER have!! (Remember the ratio: 1 cup eggs to 1 1/2 cups liquid 👏 )

Esther on #24in24: Last Chef Standing, Sundays @ 8|7c!

Get the recipe:

Gyeranjjim (Korean Steamed Eggs)
Recipe courtesy of Esther Choi
Level: Intermediate
Total: 10 min
Active: 10 min
Yield: 2 to 4 servings

Ingredients

5 large eggs
1 tablespoon Korean salted shrimp (saeu-jeot)
Toasted sesame oil, for brushing
1 1/2 cups dashi

Directions

Special equipment: a 3-cup ttukbaegi

Crack the eggs into a liquid measuring cup with a spout and whisk to combine; you should have 1 cup of eggs. Add the salted shrimp and whisk again.

Brush a 3-cup ttukbaegi pot with sesame oil and pour in the dashi. Set the pot over high heat and bring the dashi to a simmer. As soon as the dashi looks like it’s about to change to a rapid boil pour in the eggs. Stir the eggs a few times with a rubber spatula until the eggs start coming together. When you see bubbles form stir the eggs gently 3 or 4 times. Once the egg mass comes completely together and it looks like the eggs are cooked about 75 percent through, take a bowl or another pot and cover the top of the pot so it’s domed over the pot. Do not use the lid the pot comes with or it will smush the eggs. Lower the heat to low and cook the eggs for 2 minutes. Remove the top cover and serve.

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