Vegan Mofo #10 DubuJjim (Korean Vegan “Egg” Custard)

Korean Quiche!

Did I get your attention? Yeah, I know I did.

The Koreans has a dish for just about everything. Kind of like Louisianians. Actually, the food ingredients are very similar, yet we’ll get into that another recipe.

Instead, let’s try our hands at a really great vegan alternative to the Gyeran Jjim – Korean Steamed “Egg” Custard. Gyeran Jjim is a popular Korean steamed egg casserole side dish that can be served at any meal.

I needed another side dish to go with dinner and I had long thought that I could make a vegan version. My first thought was, “We scramble tofu, why not steam it in a ramekin. So, the tofu started calling me. Really the original is just eggs and veggies or meat or seafood. Or just simply eggs and green onions. I  chose this route.

Vegan Mofo #10 Dubu Jjim (Korean Vegan “Egg” Custard)


  • 1 package of firm or extra firm tofu, not silken or soft
  • 3/4 cup water
  • 1/2 teaspoon turmeric
  • 2 green onions, thinly sliced
  • 1 teaspoon soy sauce or tamari
  • 1/2 teaspoon pepper or 1/4 teaspoon gochugaru
  • 1 thin slice of red bell pepper, chopped


  1. Place a pot with water and a steamer basket on stove on med high.
  2. Place tofu, water, and turmeric into a food processor or blender. Puree until smooth.
  3. Pour mixture into a bowl. Add green onions, soy sauce, and pepper.
  4. Divide mixture between 4 ramekins. Place 5 pieces in a decorative manner on top of each mixture.
  5. Steam for about 20 - 25 minutes.
  6. Serve warm.