Side Dishes

Nutritious Steamed Egg Custard with Seafood & Ginkgo

Name: Nutritious Steamed Egg Custard with Seafood & Ginkgo
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 5 g Bamboo shoots; 5 g Chestnuts; 5 g Steamed fish cake; 3 g Dried shiitake mushroom; 5 g Ginkgo nuts; 5 g Shrimp; 1 g Pine nuts; 20 g Egg; 1 g Crown daisy (ssukgat); 50 g Anchovy broth; a pinch Salt

영양 달걀찜

A savory steamed egg custard made with anchovy stock over bamboo shoot, chestnut, fish cake, shiitake, ginkgo, shrimp and pine nuts, topped with crown daisy. Without a steamer, cook it in a water bath in a pot.

🇰🇷 A twist on Gyeran-jjim — see the classic korean steamed eggs recipe →

📝 Step-by-Step Instructions

Slice the bamboo shoots, keeping the comb pattern, and peel and quarter the chestnuts.

Nutritious Steamed Egg Custard with Seafood & Ginkgo — step 1

Thinly slice the fish cake, soak the shiitake in lukewarm water and cut diagonally into quarters.

Nutritious Steamed Egg Custard with Seafood & Ginkgo — step 2

Beat the egg with 2.5 times its volume of anchovy broth, season with salt, whisk well and strain.

Nutritious Steamed Egg Custard with Seafood & Ginkgo — step 3

Blanch the ginkgo, bamboo shoots, chestnuts and shrimp in boiling water in that order.

Nutritious Steamed Egg Custard with Seafood & Ginkgo — step 4

Peel the ginkgo and remove the shrimp heads and shells.

Nutritious Steamed Egg Custard with Seafood & Ginkgo — step 5

Arrange the fillings in a steaming dish, pour in the egg mixture and steam for about 12 minutes. Top with crown daisy and pine nuts.

Nutritious Steamed Egg Custard with Seafood & Ginkgo — step 6

📊 Nutrition Facts (per serving)

76Calories (kcal)

7.1 gCarbs

5.8 gProtein

3 gFat

87 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.