Korean Egg Custard

Korean Egg Custard, or 'Gyeran-jjim', is a delicate and fluffy steamed egg dish that boasts a subtle umami flavor. This comforting side dish is perfect for accompanying any Korean meal, offering a rich texture and a hint of sweetness.

Ingredients

• Eggs - 2 large
• Water - 200 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/4 teaspoon
• Green onion - 1 tablespoon, finely chopped
• Carrot - 1 tablespoon, finely diced
• Tofu - 50 grams, crumbled (optional)

Steps

1. In a mixing bowl, crack the 2 large eggs and whisk them gently until the yolks and whites are combined.
2. Add 200 ml of water, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1/4 teaspoon of salt to the eggs, and mix until well combined.
3. Strain the egg mixture through a fine sieve into another bowl to ensure a smooth custard.
4. Combine the finely chopped green onion, diced carrot, and crumbled tofu (if using) into the egg mixture and stir gently.
5. Pour the mixture into a heatproof bowl or ramekin, then cover with aluminum foil.
6. Fill a pot with about 2.5 cm of water and bring it to a simmer. Place the covered bowl in the pot, making sure the water does not touch the custard mixture.
7. Cover the pot with a lid and steam the custard for about 15-18 minutes, or until the custard is set and a toothpick inserted in the center comes out clean.
8. Remove the bowl from the pot, let it cool slightly, and serve warm.

Nutrition

• Calories: 150
• Protein: 10 g
• Carbs: 3 g
• Fiber: 0 g
• Sugar: 0 g
• Sodium: 600 mg
• Cholesterol: 210 mg
• Total Fat: 11 g
• Saturated Fat: 2 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Contains vitamins and minerals essential for overall health, such as vitamin B12 and selenium.

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