Korean Egg Soufflé (Gyeran Jjim)
Korean Egg Soufflé (Gyeran Jjim)
Ingredients
For the Egg Soufflé
- 6 large eggs
- 1 1/2 cups chicken broth, or anchovy broth
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar, optional
- 1 tablespoon mirin, optional, for flavor and tenderness
For Garnish
- 1 stalk green onion, thinly sliced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon toasted sesame seeds
Instructions
- 1
In a medium mixing bowl, crack the large eggs. Whisk them vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy, about 1 minute.
⏱️ 2 min
- 2
Add the chicken broth (or anchovy broth), salt, granulated sugar (if using), and mirin (if using) to the whisked eggs. Whisk everything together until well combined. For an extra smooth texture, strain the egg mixture through a fine-mesh sieve into another bowl.
⏱️ 3 min
- 3
Pour the egg mixture into a small, heavy-bottomed pot (preferably earthenware or a thick-bottomed pot to prevent burning) or a heatproof bowl that fits snugly into a larger pot for steaming. If using a pot directly on the stove, place it over medium-low heat.
⏱️ 1 min
- 4
Stir the egg mixture gently and continuously with a spatula for about 3 to 5 minutes, scraping the bottom and sides of the pot, until the eggs begin to set and thicken slightly, resembling a very loose scramble. Do not overcook at this stage.
⏱️ 5 min
- 5
Once the eggs have slightly thickened, stop stirring. Reduce the heat to the lowest setting. Cover the pot tightly with a lid. If your lid doesn't seal well, you can place a damp kitchen towel under the lid to create a better seal.
⏱️ 1 min
- 6
Cook for 10 to 15 minutes, or until the Gyeran Jjim is puffed up, set, and jiggly in the center. Avoid lifting the lid during this time to retain the steam. The top should look cooked through, but still moist.
⏱️ 15 min
- 7
Carefully remove the lid. Drizzle with toasted sesame oil, sprinkle with sliced green onion and toasted sesame seeds. Serve immediately while hot, directly from the pot or bowl.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Egg Soufflé (Gyeran Jjim)
Ingredients
For the Egg Soufflé
- 6 large eggs
- 1 1/2 cups chicken broth, or anchovy broth
- 1/2 teaspoon salt
- 1/4 teaspoon granulated sugar, optional
- 1 tablespoon mirin, optional, for flavor and tenderness
For Garnish
- 1 stalk green onion, thinly sliced
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon toasted sesame seeds
Instructions
- 1
In a medium mixing bowl, crack the large eggs. Whisk them vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy, about 1 minute.
⏱️ 2 min - 2
Add the chicken broth (or anchovy broth), salt, granulated sugar (if using), and mirin (if using) to the whisked eggs. Whisk everything together until well combined. For an extra smooth texture, strain the egg mixture through a fine-mesh sieve into another bowl.
⏱️ 3 min - 3
Pour the egg mixture into a small, heavy-bottomed pot (preferably earthenware or a thick-bottomed pot to prevent burning) or a heatproof bowl that fits snugly into a larger pot for steaming. If using a pot directly on the stove, place it over medium-low heat.
⏱️ 1 min - 4
Stir the egg mixture gently and continuously with a spatula for about 3 to 5 minutes, scraping the bottom and sides of the pot, until the eggs begin to set and thicken slightly, resembling a very loose scramble. Do not overcook at this stage.
⏱️ 5 min - 5
Once the eggs have slightly thickened, stop stirring. Reduce the heat to the lowest setting. Cover the pot tightly with a lid. If your lid doesn't seal well, you can place a damp kitchen towel under the lid to create a better seal.
⏱️ 1 min - 6
Cook for 10 to 15 minutes, or until the Gyeran Jjim is puffed up, set, and jiggly in the center. Avoid lifting the lid during this time to retain the steam. The top should look cooked through, but still moist.
⏱️ 15 min - 7
Carefully remove the lid. Drizzle with toasted sesame oil, sprinkle with sliced green onion and toasted sesame seeds. Serve immediately while hot, directly from the pot or bowl.
⏱️ 2 min