They’re so similar but so different. I love a good Japanese chawanmushi with its delicate dashi broth, smooth, creamy textured custard and hidden treasures of shrimp or chicken, veggies, ginkgo nut, whatever. But i’m also very fond of comforting Korean Gyeranjjim, which is fluffy and heartier. I’ve made both, and while both are basically steamed savory egg custards, they’re so different i have a hard time deciding which i prefer. Chawanmushi is harder to cook (for me at least) without ruining the silky texture, while the fluffy, airy nature of the Korean dish is easier to achieve, though it is not without risk of overcooking as well.
Does anyone else love both and cook them at home? Do you have a preference for one over the other? What about other kinds of savory egg custards? Chinese versions? Non-Asian versions? Do you prefer stove stop steaming or baking them in the oven?