Vegan Gyeran Jjim

Vegan Gyeran Jjim is a fluffy, savory Korean steamed egg dish that has been reimagined with plant-based ingredients and a seafood twist. This comforting dish is perfect for those looking to enjoy the flavors of Korea while adhering to a vegan lifestyle.

Ingredients

• Silken tofu - 300 grams
• Nutritional yeast - 2 tablespoons
• Soy sauce - 1 tablespoon
• Vegetable broth - 150 ml
• Black salt (kala namak) - 1/2 teaspoon
• Cornstarch - 1 tablespoon
• Mushrooms (shiitake or oyster) - 100 grams, finely chopped
• Carrot - 1 small, finely diced
• Green onions - 2 stalks, chopped
• Seaweed flakes (nori or dulse) - 1 tablespoon
• Olive oil - 1 teaspoon
• Sesame oil - 1 teaspoon

Steps

1. In a blender, combine the silken tofu, nutritional yeast, soy sauce, vegetable broth, black salt, and cornstarch. Blend until smooth and creamy.
2. In a non-stick pan, heat the olive oil over medium heat. Add the chopped mushrooms and diced carrot, and sauté for about 5 minutes until softened.
3. Stir in the chopped green onions and seaweed flakes, cooking for another 2 minutes.
4. Pour the blended tofu mixture into the pan, stirring well to combine all ingredients.
5. Transfer the mixture into a heatproof bowl or ramekin. Cover the bowl with aluminum foil to prevent water from dripping in during steaming.
6. Prepare a steamer pot with water and bring it to a boil. Once boiling, place the covered bowl into the steamer, cover the pot, and steam for about 20 minutes.
7. After 20 minutes, check for doneness; the mixture should be set and slightly jiggly in the center. Remove from the steamer and let it cool for a few minutes before serving.
8. Drizzle sesame oil on top before serving, and garnish with additional green onions if desired.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 13 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in plant-based protein from tofu, supporting muscle health.
• Contains seaweed, which is a good source of iodine and other minerals.

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