Geranchim (Korean Steamed Eggs)

Geranchim (Korean Steamed Eggs)

I made this in an earthenware pot. It's like a soufflé. Fluffy and delicious. Eat this geranchim while it's hot!

Ingredients: To fill a 17-cm diameter earthenware pot

Eggs (beaten)
Dashi stock (water 250 ml + dashida 1/2 teaspoon)
250 ml
1 teaspoon
a scant 1/2 teaspoon
Green onions, or chives (cut into 1 cm long pieces)
30 g
Chili threads (as garnish)
as desired


1. Add the * ingredients to a pot and bring to a boil (on high heat).
2. Add the green peppers and pour in the beaten egg.
3. Reduce to medium heat, and use a spoon to gently mix the egg from the bottom, moving along the edge of the pot.
4. Once the egg is about 80% cooked, use the flat part of the spoon to smooth it out. Cover with a lid and simmer for 2-3 minutes on low heat. Once the dashi becomes clear, it's complete.

Story Behind this Recipe

This "geranchim" is a side dish I enjoyed in Korea. I was finally able to make a delicious version of it at home.
It was difficult getting that soft, fluffy soufflé feel, but I made it work.