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

How many times have you heard, “breakfast is the most important meal of the day”?  Now….how often do you actually eat breakfast? Yeah, me too. It’s just a lot to expect a person to get up and do everything they have to do to get ready for the day, AND make something worth eating. But I have found that if I have something ready to grab and go in the fridge, that I can quickly load with fun and yummy toppings, I not only will eat breakfast but I will actually look forward to it. These Overnight Oats fit the bill. They are jam packed with healthy ingredients like oats and chia seeds that energize me throughout my busy day, with a flavor that has taken a delightful detour through the tropics.

Coconut Milk Overnight Oats

I’ve tried various overnight oats recipes over the years, but found them a little bland and boring. Using coconut milk as the dairy base was a game changer! It transforms the oats and chia into a lush, pudding like consistency. Let’s face it, oats are a blank canvas and they need to be infused with flavor to prevent them from tasting like cardboard, and coconut milk does the trick!

Then I let the mixture sit for a few minutes, and stir again. Otherwise all the chia seeds sink to the bottom, but if you wait a few minutes they start to thicken and when you stir them again they will more evenly disperse. The chia seeds are what help overnight oats set, so you want to make sure they are well mixed.

Now they just need to be covered and put in the refrigerator overnight. And then the fun can begin!

Overnight Oats Toppings!

Coconut chips, bananas, and chopped dates are my favorite toppings for these. The chips add crunch, the bananas continue the tropical island party, and the dates are fun and chewy.  Overnight Oats are perfect for any nuts or fruits you want to add, but this combo is hard to beat. I’ve seen some recipes that add the toppings the night before, but I prefer to have fruit that’s freshly cut for the best flavor, color, and texture. I like to really lean in to my toppings and add a generous amount to each serving. Go big or go home, right?

Add a layer of dates on top of the bananas:

Finally I add a generous pinch of coconut chips:

Enjoy your Overnight Oats right away, while the bananas are still in pristine form. Try these and let me know what you think, I want to hear if these cured your breakfast blues too. Leave a comment here or tag us @funkyasiankitchen!

For some more quick and healthy breakfast ideas, check out our Green Smoothie and Halo Halo!

Overnight Oats

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• Author: Funky Asian Kitchen
• Prep Time: 10 minutes (plus chilling time)
• Total Time: 10 minutes
• Yield: serves 6
• Category: breakfast
• Cuisine: Pan-Asian

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Ingredients

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For the oats:

• 1 can (13.5 ounces) coconut milk or coconut cream
• 14 ounces water 
• 2 Tablespoons maple syrup or to taste
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• 1 cup rolled oats (not instant)
• ½ cup chia seeds

For the topping:

• 3 bananas
• 12 dates
• 1 cup crunchy coconut chips, nuts, or anything crunchy

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Instructions

1. Combine the coconut milk, water, maple syrup, vanilla, and salt in a container.
2. Stir with a fork.
3. While stirring, add the chia seeds and the oats.
4. Let the mixture sit for a couple minutes and stir again.
5. Pour the mixture into 6 containers (the containers should only be filled half way since you will need space for the toppings).
6. Cover and refrigerate overnight.
7. Pit the dates and chop them into small pieces.
8. Peel and chop the bananas.
9. Top with the dates, bananas, and coconut chips.
10. Serve your Overnight Oats immediately.

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Notes

*I like to put the overnight oats into plastic lidded containers and store them in the fridge. Top them with fruit only when ready to eat to keep the banana from turning brown.

Keywords: breakfast, chia, oats, overnight oats, gluten free, fruit, bananas, make ahead, snacks