Vegan Steamed Egg (vegan gyeranjjim)

5 from 1 vote

A delicious savoury steamed custard that is the perfect accompaniment for steamed rice. Made simply in the microwave with a covered casserole dish.

Prep Time5

Cook Time5

Cuisine: Korean

Keyword: breakfast, Korean

Servings:

Calories: 118kcal

3/4 cup vegan liquid egg (JustEgg)
1/4 cup water
1 sprig green onions diced
1 tsp mushroom seasoning (vietnamese mushroom broth powder)
1 dash black pepper
1 tsp sesame oil for greasing the lidded casserole dish
1/3 cup veg of your choice peas, chopped snap peas or green beans are our faves here

In a mixing bowl, combine the vegan liquid egg, water, diced green onions, mushroom seasoning and black pepper and mix well. Set aside.
3/4 cup vegan liquid egg, 1/4 cup water, 1 sprig green onions, 1 tsp mushroom seasoning, 1 dash black pepper
Grease your microwave-safe casserole dish with sesame oil and some paper towel. This helps keep the mixture from sticking.
1 tsp sesame oil
Cover with the lid and microwave for 90 seconds, then stir. Cover and microwave for another 90 seconds, and when you stir again, you will see it about 75% cooked.
If using any additional quick-cooking veg, add the peas, chopped snap peas or green beans here and mix well. Cover and microwave for another 90 seconds. Check to see if the bottom is cooked through, if you still see any liquid egg, cover and cook for another 30 seconds. Remove the lid, and it should be firm around the edges but slightly jiggly in the middle.
1/3 cup veg of your choice
Enjoy immediate with steamed rice!