Recipe of Perfect Korean-Style Steamed Egg Custard (Geranchim)
Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Steps to Make Quick Korean-Style Steamed Egg Custard (Geranchim). It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Korean-Style Steamed Egg Custard (Geranchim), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean-Style Steamed Egg Custard (Geranchim) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Korean-Style Steamed Egg Custard (Geranchim) is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Korean-Style Steamed Egg Custard (Geranchim) using 6 ingredients and 6 steps. Here is how you cook it.
Whenever I order something spicy from a Korean restaurant, I always get some of this for free.
When adding the dashi stock, be sure it's cooled. If it's hot, the eggs will cook too quickly.
If the flame is too strong, the eggs will become hard and dry. Slowly steam over low heat until the edges have burnt a little and the inside is cooked through. Recipe by Gutsugutsudesu
Ingredients and spices that need to be Get to make Korean-Style Steamed Egg Custard (Geranchim):
- 3 Eggs
- 100 ml Bonito dashi stock
- 1 tbsp Chopped garlic
- 1 tbsp Chopped Japanese leek
- 1 tbsp Green beans or chopped leftover vegetables
- 1/2 tsp Salt
Steps to make Korean-Style Steamed Egg Custard (Geranchim)
- Chop the carrots and green onions or any leftover vegetables your family has.
- Beat the eggs well in a bowl and add the salt and chopped vegetables. Mix well.
- Add the cooled dashi stock and mix well.
- Pour into an earthenware pot or sauce pan and turn on the heat. Set the heat to low, cover with a lid, and steam for 7~8 minutes.
- Once it has cooked through, top with some sesame seeds.
- To eat, scoop up a little at a time with a spoon. It's hot, so be careful not to burn your tongue. For kids, transfer it to a small bowl and let cool.
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