Kelanchim (Korean Chawanmushi) Steamed Egg Custard

Kelanchim (Korean Chawanmushi) Steamed Egg Custard

This is a light and simple steamed egg custard recipe made in a pot. You can also enjoy making it in an earthenware pot and then splitting it up into separate servings.

Ingredients: 3-4 servings

Fillings of your choice
to taste
Chinese stock
Boiled chicken broth Recipe ID: 2564923
500 - 550 ml
Soy sauce
1/2 teaspoon
Dashi stock
450-500 ml
Dashi stock granules
1 teaspoon
Soy sauce
1/2 teaspoon
1 tablespoon
1 1/2 to 2 tablespoons
2/3 to 1 teaspoon


1. Prepare your favorite steamed egg custard ingredients. My family usually uses pea sprouts and lots of other simple ingredients such as potherb mustard.
2. It's convenient and easy to use the broth from boiling chicken in Chinese dashi stock (Recipe ID: 2564823) or from boiling chicken meatballs. (Recipe ID: 2569745).
3. It's already salty so you don't need to add any salt, but add 1 teaspoon salt if you are using a sodium free stock.
4. Add the amount of dashi stock listed above, and turn on the heat. Evaporate the alcohol content and let cool before using.
5. Use 3 eggs. Mix thoroughly as if cutting the egg whites. The point is to not beat the eggs! Combine with the cooled dashi.
6. My family likes to use 180 ml stock per large egg. Please feel free to test it out and find what works for you.
7. I made it with pea sports this time. I cut them short, and filled up a pot with them.
8. Pour the egg and stock mixture into the pot. You don't really have to worry about straining when you are using lots of ingredients. Turn the heat on high.
9. Cover with a lid once it begins to gently boil around the edges and turn white, and turn down to low. Tilt the lid a bit and steam to keep holes from forming.
10. It's done once it swells a little around the center. The egg has solidified if it doesn't cloud up when you touch it with a cooking chopstick.
11. Serve into individual portions and enjoy. You can enjoy a light chawanmushi dish if you make it directly in the pot.

Story Behind this Recipe

This is a nice change of pace from making Chinese or Japanese-style chawanmushi. Kelanchim is made by pouring egg into hot broth and is boiled on a high heat. This has a nice texture in contrast to Japan's fluffy version. Make it however you like.