Gyeranjjim is a popular Korean side dish. It is a custard-like steamed egg casserole. Because it's so simple to make, this is a side dish that I frequently add to a meal at the last minute. Gyeranjjim is a humble and adaptable dish — you can make it just with eggs and scallions or with other chopped vegetables like carrots, onions, and/or zucchini. Shrimp and pollack roe are often added, too. To thin the eggs and enhance the flavor, I use anchovy broth, which is typically used for this dish. But chicken stock, vegetable broth, or even water work as a substitute. This side dish is usually served in a small stone pot (ttukbaegi) in Korean restaurants. Here, I used a regular ramekin.
Beat 2 eggs in a bowl and run it through a sieve to break the egg mixture down into a smooth liquid consistency. (If you skip this process, make sure to whisk the eggs sufficiently.) Lightly oil a ramekin or any heatproof bowl. Mix the beaten eggs well with the anchovy broth, the liquid from the salted shrimp, if using, and salt.
Use one of the following cooking methods depending on the cookware used:
Steamer: Bring water to a boil in a pot fitted with a steamer basket. Place the ramekin in the steamer basket and cover the ramekin with a folded paper towel. Cover the steamer with a lid and steam for 7 minutes. The center of the egg mixture should still be a liquid at this point. Add the chopped shrimp, if using, and scallions. Cover and steam until the mixture is set, for 3 minutes.
Pot: Bring water to a boil in a medium-sized pot. The water should come halfway up the sides of the ramekin. (Adding a folded paper towel at the bottom will prevent the ramekin from rattling while the water is boiling.)
Carefully place the ramekin in the pot and cover the ramekin with a folded paper towel. Cover the pot, reduce the heat to medium-low, and steam for 7 minutes. Make sure the water boils gently. Add the shrimp, if using, and scallions. Cover and steam until the mixture is set, for 3 more minutes.