Korean Gyeran Jjim (Steamed Egg Custard) + Chickpea Doenjang Stir-Fry + Steamed Rice + Kimchi

Ingredients

• 1.5 cup (dry)Steamed white rice
• 6 largeEggs
• 400 g (1 can, drained)Canned chickpeas
• 1 mediumRed capsicum
• 4 stalksGreen onions (scallions)
• 4 clovesGarlic
• 2 tbspDoenjang (Korean fermented soybean paste, gluten-free)
• 1 tspGochugaru (Korean chilli flakes)
• 1 tbspSoy sauce (gluten-free tamari)
• 1 tspRice vinegar
• 2 tbspNeutral cooking oil (e.g. canola)
• 1.25 cupWater
• 0.5 tspSalt
• 150 gStore-bought kimchi (check gluten-free, sesame-free label)

Method

1. 1

   Start the rice first: rinse 1.5 cups dry white rice and cook in a rice cooker or pot (2.25 cups water) — it will be ready by the time everything else is done.

2. 2

   Set up your steamer: bring water to a boil in a pot or wok fitted with a steamer rack. You'll need a heatproof ceramic bowl or stone pot (dolsot) for the gyeran jjim.

3. 3

   Make the gyeran jjim custard mixture: crack all 6 eggs into a bowl, add 1.25 cups water, a pinch of salt, and half the sliced green onions. Whisk vigorously until fully combined and slightly frothy, then strain through a fine sieve into your heatproof bowl for a silky texture.

4. 4

   Place the bowl of egg mixture into the steamer, cover with a lid (leave slightly ajar to prevent condensation dripping in), and steam on medium heat for 10–12 minutes until just set with a slight jiggle in the centre.

5. 5

   While the eggs steam, prep the stir-fry: mince the garlic, dice the red capsicum into 1 cm pieces, and drain and rinse the chickpeas well.

6. 6

   Heat 2 tbsp oil in a wok or large frying pan over high heat. Add garlic and stir-fry for 30 seconds until fragrant, then add the capsicum and cook for 2 minutes until slightly softened.

7. 7

   Add the drained chickpeas to the wok. Push everything to the side and add the doenjang paste directly to the hot surface, letting it sizzle for 20 seconds to bloom its flavour, then stir everything together.

8. 8

   Add the tamari, gochugaru, and rice vinegar to the wok. Toss everything together over high heat for 1–2 minutes until the chickpeas are well coated and slightly caramelised. Remove from heat and garnish with remaining sliced green onions.

9. 9

   Check the gyeran jjim — it should be set like a soft silky custard, puffed slightly above the rim. Remove from steamer carefully.

10. 10

    Serve the gyeran jjim, chickpea doenjang stir-fry, and steamed rice together. Place kimchi in a small side bowl as banchan.