Triple Egg Gyeranjjim

When I was young, I knew we were having gyeranjjim or Korean steamed eggs for dinner (or lunch! Or breakfast!) because I could hear the bowl rattling in the pot as it steamed. High in protein and simple to whip up, gyeranjjim is such a versatile dish that can be enjoyed standalone or as part of a larger Korean meal in the morning, afternoon, or evening — and we did just that!

By making my own anchovy stock from scratch, my gyeranjjim recipe is simple yet elevated with gentle flavors, a soft, custard-like texture, and depth. Additionally, by incorporating two kinds of caviar roe in addition to the chicken eggs, this otherwise humble dish feels extra special and slightly luxe. Even without the roe though, this dish is so savory, delicious, and ultra satisfying.

Triple Egg Gyeranjjim

• 4 eggs
• 2 sacs of pollock roe
• 1 carrot, finely diced
• 1 scallion, sliced
• 1 tsp seujeot or salty fermented shrimp
• Dash of mirin
• 1 cup anchovy stock (below measurements make about 4 cups of stock)
  • 5 cups of water
  • Big handful of anchovies, heads removed
  • Yellow onion, quartered
  • Scallion
  • Small piece of dashima or Korean kelp
• Sesame seeds
• Sesame oil
• 1 fat dollop of flying fish roe aka tobiko

Make the anchovy stock. Bring water and all the stock ingredients to a boil. Reduce to a simmer for 30 mins. Strain, cool, and set aside.

Prep eggs. Whisk eggs and combine with pollack roe removed from sacs. Strain to get it silky smooth. Add in scallion, carrot, fermented shrimp, and mirin.

Make egg soufflé. Grease stone pot with sesame oil. Put in egg mixture. Add in 1 cup cooled anchovy stock. Mix lightly. Cover stone pot and cook on medium low until steam starts escaping the lid, about 12 minutes. Top with sesame seeds, sesame oil, and flying fish roe.