Korean · Breakfast
Gyeranjjim (Korean steamed egg) with rice
Fluffy Korean steamed egg custard, savoury and soft, served with warm rice.
- Calories
- 499 kcal
- Protein
- 24 g
- Carbs
- 58 g
- Fat
- 19 g
- Prep
- 8 min
- Cook
- 12 min
Per serving, for one person.
Contains: egg, sesame.
Ingredients
- 3 eggs Eggs
- 70 g Jasmine rice
- 10 g Spring onions
- 1 tsp Toasted sesame oil
- ¼ tsp Salt
- 100 ml Vegetable stock
Method
- Cook the rice according to packet instructions.
- Whisk the eggs with the stock and salt until smooth, then strain into a small heatproof bowl.
- Cover and steam over simmering water for 10-12 minutes until just set and wobbly.
- Drizzle with sesame oil, scatter spring onion over and serve alongside the rice.
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