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Brunch · Korean

Gyeran-jjim (Steamed Egg Custard with Spring Onion and Carrot)

20 min Serves 4 ~169 kcal/serving ~£2.80 (£0.70/serving) Dairy-freeGluten-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 6 large eggs
  • 1 carrot, grated
  • 2 spring onions, sliced
  • 300 ml vegetable stock
  • 1 tsp sesame oil

Nutrition (per serving)

Calories
169 kcal
Protein
13.4 g
Carbohydrate
2.8 g
of which sugars
1.9 g
Fat
11.4 g
of which saturates
3.3 g
Fibre
0.8 g
Salt
0.95 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Beat the eggs with the vegetable stock, carrot and half the spring onions in a heatproof bowl.

  2. 2

    Place the bowl in a steamer or in a large pan with 2cm of simmering water, cover and steam for 12-15 minutes until just set with a gentle wobble in the centre.

  3. 3

    Drizzle with the sesame oil and scatter with the remaining spring onions.

  4. 4

    Serve hot straight from the bowl with rice.

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