Fluffy Gyeran Jjim with Wood Ear Mushrooms
Silky steamed egg custard studded with chewy wood ear mushrooms and finished with a drizzle of soy-sesame oil. Ready in 15 minutes—a Korean comfort classic that feels fancy but tastes like home.
- Total time
- 15 min
- Servings
- 2
- Calories
- 185
- Protein
- 12g
Ingredients
- 4 count large eggs
- ½ cup water
- 1 cup wood ear mushrooms, fresh or rehydrated, thinly sliced
- 1 tbsp soy sauce
- ½ tbsp sesame oil
- 2 tbsp green onion, thinly sliced
Instructions
- 1
Crack eggs into a bowl and whisk until just combined, then stir in water, 0.25 tsp salt, and a pinch of white pepper.
- 2
Pour the egg mixture into a 2-cup ceramic or glass bowl (or a shallow dish that fits in your steamer). Scatter wood ear mushrooms on top.
- 3
Bring water in a steamer or pot with a steamer insert to a boil over high heat. Carefully set the bowl on the steamer rack.
- 4
Cover and steam for 8–10 minutes until the egg is set around the edges but still slightly jiggles in the center when gently shaken.
- 5
Drizzle soy sauce and sesame oil over the top, then scatter green onion on the surface. Serve immediately with rice.
Tools you’ll need
- mixing bowl
- whisk
- ceramic or glass bowl (2-cup)
- steamer insert or bamboo steamer
- large pot with lid
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