Comforting Egg Custard Soufflé

Fluffy Korean-style steamed eggs (gyeranjjim) are pure comfort — In this version, I add bacon and cheddar for a cozy, indulgent twist. They are a popular banchan (side dish) that has royal roots from the Joseon Dynasty. This easy bowl comes together quickly, and is soft, airy, and deeply satisfying.

Ingredients

Serves 2 (Makes one egg soufflé)

Prep time: 5 minutes | Total time: 15 minutes

Ingredients

4 large eggs (about 225g)
1 tsp (5g) soy sauce
Kosher or sea salt, to taste
Black pepper, to taste
2 spring onions, thinly sliced, reserve some for garnish
½ cup (120g) chicken stock
3–4 strips (60g, 2.1oz) streaky bacon, cooked until crisp and chopped, plus extra for garnish
⅓ cup (40g) sharp cheddar cheese, grated (or a mix of cheddar and mozzarella), plus extra for garnish
Drizzle roasted sesame oil
To serve: bacon bits, grated cheese, roasted black and white sesame seeds

Method

In a frying pan, drizzle in some oil and place in the bacon strips. Place over medium heat and fry the bacon until very crisp, flipping as necessary, about 4-5 mins. Place on a plate lined with kitchen towel to drain excess fat and allow to cool. Once cooled, crumble the bacon with your fingers into small pieces, and set aside. Reserve some for garnish.
In a medium bowl, whisk the eggs with a splash of water until smooth; stir in soy sauce, salt, pepper, the spring onions, bacon bits, and cheese. Set aside.
Bring the stock to a boil in a ttukbaegi (Korean ceramic pot) or small saucepan. Reduce heat to medium and slowly pour in all of the egg mixture, stirring all the while, gently making soft curds (about 3 minutes).
Lower the heat, sprinkle a bit more cheese on top, cover with a heat proof inverted bowl, and steam for 2–3 minutes until puffed and set. Garnish with more bacon, spring onions, a drizzle of sesame oil, and the sesame seeds. Serve immediately.

Browse all recipes