Rice Cooker Gyeranjjim (Korean Steamed Eggs)

Ingredients

• 3 eggs (large)
• 0.5 cup water (plus 2 tbsp)
• 0.25 tsp dashi powder
• 1 tsp fish sauce
• 1 tsp soy sauce
• white pepper (to taste)
• salt (optional, to taste)
• 1 scallions (thinly sliced)
• 1 tsp sesame oil (for topping)

Steps

1. 1

   In a mixing bowl, combine the water, eggs, dashi powder, fish sauce, soy sauce, white pepper, and salt (if using). Whisk thoroughly until well combined.

2. 2

   Strain the egg mixture through a fine-mesh sieve directly into the rice cooker inner pot. This step is essential for achieving a smooth, custard-like texture.

3. 3

   Add the thinly sliced scallions to the egg mixture in the rice cooker and give it a quick stir.

4. 4

   Close the rice cooker lid and press the 'Cook' button. Let it cook for 10 minutes.

5. 5

   After 10 minutes of cooking, allow the rice cooker to switch to the 'Warm' setting and let the eggs sit for an additional 5 minutes to finish steaming.

6. 6

   Open the lid and drizzle the top with sesame oil before serving.

Notes

Cooking times may vary depending on your rice cooker model. This recipe was developed using a small rice cooker (2 cups uncooked / 4 cups cooked capacity). If using a larger model, you may need to adjust the time or double the recipe to ensure the liquid level is sufficient.

Nutrition per serving

• side dish
• breakfast
• korean
• steamed
• rice cooker
• vegetarian
• easy
• quick