AFF Korea: Gyeran JJim (Steamed Egg Custard)

It’s common knowledge that there are a lot of crossovers in Asian cuisines. Take dumplings for example: Chinese makes Jiaozi, Japanese makes Gyoza, Korean makes Mandu and even Nepalese has Momos. Not surprisingly, it’s easy to adapt and enjoy these cuisines as if they are our own. Similarly, the humble steamed egg can be seen…