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Ingredients
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Egg custard base
Add-ins & garnish
For steaming
Method
Egg custard base
Temper and mix
In a mixing bowl, gently whisk the 6 eggs until yolks and whites are just combined (avoid vigorous whipping to keep a silky texture). In a separate saucepan, warm the 2 cups chicken stock and 1 cup whole milk until steaming but not boiling (about 140-150°F / 60-65°C). Slowly pour about one-third of the warm liquid into the whisked eggs while stirring constantly to temper the eggs, then gradually add the remaining warm liquid in a thin stream, stirring gently to combine.
Strain the egg-liquid mixture through a fine-mesh sieve into a clean bowl to remove foam and chalazae for an ultra-smooth custard. Stir in 1 tsp fine sea salt, 1 tbsp light soy sauce, and 1 tsp sesame oil until evenly distributed.
Prepare add-ins
If using fresh peas: blanch in boiling water for 30–45 seconds until bright green and tender-crisp, then shock in ice water and pat dry. If using frozen peas, thaw and pat dry. Reserve 2 tablespoons of peas to garnish and roughly mash the remainder with the back of a spoon to create small pieces to distribute through the custard.
If candied anchovies are store-bought and sticky, separate and chop any large clusters into bite-size pieces (about 2 tbsp total). If making a quick candied anchovy: toast 1/4 cup small dried anchovies in a dry pan 1–2 minutes, add 1 tbsp honey and 1 tsp soy, toss quickly until glazed, then cool and measure 2 tbsp for this recipe.
Thinly slice scallions and chili (if using). Reserve trout roe and toasted sesame seeds to add right before serving.
Assemble and steam
Preheat a steamer or set a medium pot with a steamer rack and add about 2 cups water (enough to steam for 8–12 minutes without touching vessels). Bring water to a gentle simmer over medium heat.
Distribute the strained egg mixture evenly among 4 small heatproof ramekins (about 6–8 oz each) or into one medium heatproof bowl. Drop a few mashed pea pieces into each ramekin and stir once gently to distribute. Scatter the remaining whole peas on top of each ramekin for pops of color.
Top each ramekin with about 1/2 tbsp candied anchovy pieces, pressing lightly so they sit on the surface but won’t sink completely.
Cover each ramekin with a piece of aluminum foil or a lid to prevent condensation from dripping onto the custard (or use a steaming lid). Place ramekins in the steamer or on the rack in the pot. Steam over low to medium-low heat — maintain a gentle simmer — for 10–12 minutes if using small ramekins (12–15 minutes for a single medium bowl). Check for doneness by gently shaking; custard should be set but still jiggle softly in the center. A skewer inserted into the center should come out mostly clean with a tiny bit of glossy custard.
Finish and serve
Remove ramekins from the steamer and discard covers. Immediately top each custard with 1/2 tsp trout roe, a pinch of scallions, a light sprinkle of toasted sesame seeds, and optional thin chili slices. If you like a contrasting crunch, add a few extra candied anchovy pieces on top.
Serve warm as an appetizer or side. Gyeran-jjim is best eaten within 10–15 minutes of steaming while still silky and warm.