Since we can no longer indulge in all-you-can-eat Korean BBQ due to the pandemic, the next best thing is to attempt to make it at home! One of my staple items at Korean BBQ — besides the meat, of course — is steamed eggs. Korean steamed eggs, or gyeranjjim, is a savory egg custard dish that is served as a popular side to many Korean meals. It’s usually cooked and served in a small stone bowl, but since that isn’t cookware common in most households, this recipe uses a method that works with any small heatproof bowl.
Ingredients (for 4 servings):
- 4 large eggs
- 1 cup anchovy broth or water
- 1/4 teaspoon salt
- 1/4 teaspoon fish sauce
- 1 green onion, chopped
- In a large bowl, beat the eggs with a fork or chopsticks into a smooth liquid consistency. Run the eggs through a sieve to ensure that the eggs are very smooth.
- Add the water, salt and fish sauce into the large bowl, and stir to mix everything together.
- Separate the egg mixture into 4 small heatproof bowls and place them into a medium-sized pot filled with water that reaches halfway up the sides of the bowls.
- Cover the pot and steam for 10 minutes over medium-low heat to create a gentle boil.
- After 10 minutes, add the chopped green onion into the bowls and steam for another 3-4 minutes until the egg mixture is opaque and completely set.
This steamed egg recipe is great on its own, but you can add finely chopped carrots or dried shrimp to make it even tastier. Additionally, to complete the Korean BBQ experience, you can serve the eggs alongside some marinated beef short ribs, cheesy corn and fresh salad.