​Steamed Egg Custard (Gibshik Gyeranjjim) Recipe

 Steamed Egg Custard (Gibshik Gyeranjjim) is a delightful Korean dish reminiscent of the soft and bouncy egg custard often enjoyed in school cafeterias. This version is steamed using the double-boiling method, resulting in a tender, pudding-like texture. It's simple to prepare and can be enjoyed warm or chilled.

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Ingredients:

For the Kombu Broth:

• 2 pieces of kombu (5x5 cm)​
• 200 ml water​

For the Egg Mixture:

• 6 large eggs​
• 1 tablespoon cooking wine​
• 1 tablespoon salted shrimp brine​
• 2 teaspoons sugar​
• 1 teaspoon fine salt​
• 1 tablespoon sesame oil​
• 2 tablespoons finely chopped green onions​
• 1 tablespoon finely chopped carrots​

Instructions:

1. Prepare the Kombu Broth:

   • Place 2 pieces of kombu in 200 ml of water and let it steep for about 20 minutes to extract the flavor. Using lukewarm water can expedite the process.​

2. Prepare the Egg Mixture:

   • In a large bowl, crack 6 eggs and whisk them gently.​
   • Add 1 tablespoon of cooking wine, 1 tablespoon of salted shrimp brine, 2 teaspoons of sugar, 1 teaspoon of fine salt, and 1 tablespoon of sesame oil to the eggs. Mix well until all ingredients are combined.​

3. Combine with Broth:

   • Pour the prepared kombu broth into the egg mixture and whisk until smooth.​

4. Prepare the Steaming Dish:

   • Choose a heat-resistant dish suitable for steaming, such as a glass or stainless steel bowl.​
   • Brush the inside of the dish with sesame oil to prevent sticking and to add flavor.​

5. Strain the Egg Mixture:

   • Strain the egg mixture through a fine sieve into the prepared dish to remove any lumps and ensure a smooth texture.​

6. Add Vegetables:

   • Sprinkle the finely chopped green onions and carrots over the egg mixture. Gently stir to distribute them evenly.​

7. Cover the Dish:

   • Cover the dish with plastic wrap or aluminum foil to prevent water droplets from affecting the surface during steaming.​

8. Steam the Egg Custard:

   • Bring water to a boil in a steamer. Place the covered dish into the steamer.​
   • Cover the steamer with its lid and steam over medium heat for about 20 minutes.​
   • After 20 minutes, turn off the heat and let it sit for an additional 5 minutes to set.​

9. Serve:

   • Carefully remove the dish from the steamer. Remove the cover and let it cool slightly.​
   • To serve, you can invert the custard onto a plate and cut it into desired portions.​

Tips:

• Brushing the steaming dish with sesame oil not only prevents sticking but also imparts a pleasant aroma to the custard.​
• Straining the egg mixture ensures a silky-smooth texture by removing chalazae and any unmixed egg whites.​
• Covering the dish during steaming prevents condensation from creating unwanted holes or uneven textures on the surface.​
• This steamed egg custard can be enjoyed warm or chilled, making it versatile for different seasons and preferences.​

Enjoy this nostalgic and comforting dish that brings back memories of school meals, now perfected in your own kitchen!