Silky Egg Custard Rice Bowl
Gyeran jjim reimagined as a weeknight bowl: fluffy steamed eggs poured over warm rice, finished with a soy-butter glaze and crispy scallions. One vessel, 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- 2 cups cooked white rice
- 4 large eggs
- ½ cup dashi stock or water
- 1.5 tbsp soy sauce
- 1 tbsp butter
- 3 stalks scallions
- 1 tsp sesame seeds
Instructions
- 1
Whisk eggs with dashi and a small pinch of salt until pale and smooth, ~1 minute.
- 2
Pour egg mixture into a 10-inch skillet. Cover with foil and steam over medium heat for 6–7 minutes, until surface is just set but still jiggles slightly in the center.
- 3
Slide custard onto a cutting board. Tear into soft chunks with two forks or a spoon.
- 4
Divide rice between two bowls. Top each with egg custard.
- 5
Heat soy sauce and butter in the same skillet over medium until fragrant, ~90 seconds. Drizzle over egg.
- 6
Slice scallions into 1-inch pieces. Scatter over top with sesame seeds and serve hot.
Tools you’ll need
- 10-inch skillet with lid or foil
- cutting board
- whisk
- fork or spoon
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