This Korean Egg Soufflé, know as gyeranjjim, has deep roots in Korean cuisine and is a beloved comfort food, often found in home-cooked meals. Traditionally, it’s steamed gently until the eggs puff up into a soft, custard-like texture, making it an ideal banchan (small side) to pair with bolder flavors. It’s simple yet satisfying and has become a go-to dish for its versatility and soothing quality. If you hear “soufflé” and are worried this is going to be a difficult and exacting dish, don’t be. There’s just 5 minutes of prep, and a quick 10 minutes cooking time. The broth does all the heavy lifting, and then you are rewarded with a soft, billowy cloud of deeply savory eggs. If you have some of my homemade dashi on hand, this is a most excellent use for it. You can also use chicken stock or make it vegetarian with your favorite veggie stock. While this Korean Egg Soufflé is typically enjoyed as a side, there is absolutely no law that says you can’t make it for a simple, light and comforting protein-packed dinner so let’s get into it.

My Korean Egg Soufflé is weeknight magic because of the simplicity of its ingredients. Almost everything is a pantry staple, and the only fresh items you need are eggs, shiitake mushrooms, and some scallions. If you’ve had this at a Korean restaurant as a side dish with barbecue, you know that it’s usually a homey dish, often just egg and broth. Well today, we’re giving it a jolt. My version has just a couple key ingredients that elevate this from side dish status to center table status. And who doesn’t love an impressively tall and steaming dish being served at the table. Taking the simple and making it look impressive, my job here is done. :)

This Korean Egg Soufflé is traditionally made in a heavy earthenware pot, like the Korean ttukbaegi or the donnabe from Japan. You can also use a small dutch oven, which is what I frequently use. Just as long as it has a heavy bottom for even, slow cooking of the eggs.  I start making this by prepping the shiitakes and the scallions. The scallions just get a quick mince:

Then I move on to the broth. If you are using chicken stock rather than my anchovy dashi I recommend that you use dashi powder to add some umami/funky jolt to your Korean Egg Soufflé. For vegetarians, substitute vegetable broth.

Then I cover the pot and cook for about 10 minutes. You want a lid with enough room for the Korean Egg Soufflé to rise, I used a bowl turned upside down so I would have plenty of room.

When steam starts to escape from the lid, carefully remove it. Make sure you use oven mitts or a towel, steam burns are no fun.

You should have a beautifully risen, billowy soufflé.

Then it’s time to garnish and devour!

Korean Egg Soufflé is commonly served with rice and other banchan like kimchi with BBQ fave like bulgogi and kalbi.  It’s also wonderful with a simple salad for a light supper.

I know you’re going to love this light and airy savory soufflé, leave a comment down below when  you’ve tried it. And don’t forget to tag us in your pics @funkyasiankitchen, we love hearing from you!

Korean Egg Soufflé

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• Author: Funky Asian Kitchen
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: serves 2-3 as a side 1x
• Category: sides, banchan, small plates
• Cuisine: Korean

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Ingredients

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• 4 large eggs
• 1 cup chicken, anchovy, or vegetable broth (low or no salt preferred)
• ½ teaspoon salt (or to taste if broth has salt)
• Ground black pepper to taste
• ¼ teaspoon dashi powder (if you are using chicken broth)
• 2 green onion, trimmed and minced
• 2 shiitake mushrooms, trimmed and sliced

Garnish

• 2 teaspoons toasted sesame oil
• 1 teaspoon toasted sesame seeds

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Instructions

1. Put half of the broth, dashi powder, ground pepper, and salt in a small 3-4 cup heavy bottom pan (you can use a Korean earthenware pot (ttukbaegi) or a japanese earthenware pot (donnabe), or mini dutch oven. 
2. Whip the eggs with the other ½ cup of the broth in a bowl, making sure the eggs are well beaten. 
3. Add in the scallions and mushrooms.
4. Bring the pot to a simmer over medium high heat. Slowly pour the egg mixture into the broth. Cover the pot with the lid (I used a small stainless bowl because I wanted to make sure there was enough space for the eggs to expand) and lower the heat to medium low.
5. Cook for 8-10 minutes until the eggs have puffed up to the top of the pan and steam is coming out from under the lid. Using oven mitts or a towel, gently remove the lid.
6. Drizzle the eggs with sesame oil and sesame seeds. 
7. Serve Korean Egg Soufflé immediately.

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Notes

*Like all soufflés, this one will start to deflate as soon as you remove it from the stove. Therefore, make sure all of your other food is already on the table so you can serve and eat immediately.

*Unfortunately you cannot make this ahead of time. However, you can go ahead and getting everything chopped and mixed ahead of time. Leave the egg mixture in the fridge covered until you are ready to cook.

Keywords: banchan, gyeranjjim, dashi, eggs, quick, heathly

Late August and I’m still reaching for quick and easy, no cook dishes that don’t skimp on flavor. And this Korean Cucumber Salad, known as Oi Muchim, is a favorite. It’s cooling and crunchy, a little spicy, and it has an amazing umami packed dressing. You should have everything in your pantry already and it comes together so quickly. Korean Cucumber Salad is a perfect side to grilled meats and would be really happy to be served as a banchan with Korean BBQ Short Ribs, but to be honest sometimes I just make a big bowl of it for dinner and call it a day. And no one will complain if you do the same.

This cucumber salad is different from cucumber kimchi in that it’s not fermented and is ready in minutes. So if you like cucumber kimchi, give this recipe a try. You’ll get similar flavors with no waiting time, so let’s get into it.

Start by Prepping the Veggies for Korean Cucumber Salad

This is one of those recipes where everyone who makes it tweaks it just a little bit. I like to add carrots to mine for their crunch, sweetness, and color.  And I prefer either English or Persian cucumbers for this as they have fewer seeds and therefore tend to be crunchier. I also like that their skin isn’t waxed. If you can only find cucumbers with waxy skins, I would recommend peeling them.

Once all the veggies are prepped and I pile them all into a mixing bowl:

Korean Cucumber Salad Dressing

This dressing is what takes an otherwise simple little salad to guest worthy masterpiece. Combine sesame seeds and toasted sesame oil (both key ingredients in Korean food) with soy sauce and gochugaru (Korean pepper flakes), plus flavor standbys like garlic and ginger to make rich, toasty, and savory magic. You can use whatever red pepper flakes you have on hand, but gochugaru is worth seeking out for its mild heat and smoky, fruity flavor. Other pepper flakes may be significantly hotter so use accordingly.

Stir until the sugar is dissolved; the dressing will be thick and chunky.

You can make the dressing ahead of time, and prep the veggies earlier in the day as well. Keep them separate until you’re planning to serve as the longer the salad sits the more water logged the veggies will get.

Make this quick little Korean Cucumber Salad tonight and see why it’s something I reach for so often during these sweltering days. Let me know what you think and of course tag us in your pics @funkyasiankitchen, we love hearing from you!

Looking for some more salad inspiration? Check out Avocado Tofu, Cucumber Tomato, or this  Wild Mushroom beauty.

Korean Cucumber Salad

★★★★★ 5 from 2 reviews

• Author: Funky Asian Kitchen
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: salads
• Cuisine: Korean

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Ingredients

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• 1 English cucumber or 4 persian cucumbers
• 1 small carrot
• ¼ yellow onion thinly sliced 
• 1 scallion

Dressing:

 

• 1 teaspoon peeled minced ginger
• 2 garlic cloves, minced
• 2 tablespoons soy sauce
• 2 teaspoons Korean hot pepper flakes (gochugaru)
• 2 teaspoons sesame oil
• 2 teaspoons toasted sesame seeds
• 1 teaspoon sugar 

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Instructions

1. Wash and trim the cucumber. Cut the cucumber in half lengthwise and then into ½ inch thick slices on an angle. Put the cucumber into a large bowl. 
2. Wash and peel the carrot. Cut the carrot into thin slices and then stack the carrot and cut across the slices into thin matchsticks. Add the carrot to the cucumber.
3. Thinly slice the scallion, green and white parts, and add to the cucumber. 
4. In a separate bowl, make the sauce by combining the ginger, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar. Stir well until the sugar is dissolved.
5. Pour the sauce over the vegetables and mix the vegetables well coated.
6. Serve immediately or cover and store in the refrigerator. This cucumber side dish is best eaten within several hours.

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Notes

*Cucumbers put out a lot of liquid. So if you’re planning on making this ahead of time, prep all of the items but keep the cucumbers separate until the last minute. Toss with the sauce when you are about to serve.

Keywords: cucumber, banchan, salad, oi muchim, gochugaru, korean, sesame seeds, vegan, summer, no cook, raw