Bajirak Gyeranjjim || Steamed Egg Custard with Manila Clams, 바지락계란찜 Leave a comment

Bajirak Gyeranjjim (바지락 계란찜) is a popular and comforting Korean steamed egg dish that features Manila clams (bajirak, 바지락).

Here’s a breakdown of the name and the dish:

• Bajirak (바지락): This refers to Manila clams, a common type of small, edible clam found in Korean coastal waters.
• Gyeranjjim (계란찜): This translates to steamed egg custard. It’s a dish made by whisking eggs with liquid (usually water or broth) and then steaming the mixture until it sets into a soft, custard-like consistency.

Therefore, Bajirak Gyeranjjim is essentially a steamed egg custard that includes Manila clams. The clams add a briny and savory flavor to the delicate and fluffy texture of the egg custard.

Key Components of Bajirak Gyeranjjim:

• Eggs (Gyeran, 계란): The main ingredient, providing the base for the custard.
• Manila Clams (Bajirak, 바지락): These are usually added in their shells, and they steam open within the egg mixture, releasing their flavorful juices.
• Liquid (Mul or Buksukot, 물 or 육수): Water or a light broth (like anchovy or vegetable broth) is mixed with the eggs to create the right consistency.
• Seasoning: Common seasonings include salt (soGeum, 소금), soy sauce (ganjang, 간장), or fish sauce (aekjeot, 액젓) to enhance the savory flavor.
• Optional Ingredients: Sometimes, other ingredients are added for extra flavor, texture, and visual appeal, such as:
  • Chopped green onions (pa, 파)
  • Diced carrots (danggeun, 당근)
  • Thinly sliced onions (yangpa, 양파)
  • A sprinkle of sesame seeds (kkae, 깨)
  • A dash of sesame oil (chamgireum, 참기름)

How Bajirak Gyeranjjim is Enjoyed:

Bajirak Gyeranjjim is typically served hot as a side dish or as a lighter main course. The steamed egg custard is soft and jiggly, and the clams provide little pockets of briny flavor throughout. It’s a relatively simple dish to make and is enjoyed by people of all ages in Korea.

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