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🇰🇷 Korean recipesSide dish

Gyeran Jjim

By Groceree

Also known as Korean Steamed Egg

Eggs whisked with water and salt, cooked in a hot earthenware pot until they puff up over the rim like a soufflé, soft and custardy inside, with spring onion and sesame oil. Served bubbling with Korean barbecue.

Last updated

A small black earthenware pot with a puffed golden-yellow steamed egg rising over the rim
Servings
2 servings
Prep
5 min
Cook
10 min
Total
15 min

Ingredients

  • eggs4
  • water200 ml
  • salt½ tsp
  • spring onions1
  • sesame oil1 tsp
  • sesame seeds½ tsp
  • gochugaru (optional)1 pinch

Instructions

  1. 01

    Finely slice the . Whisk the with the until smooth, then strain.

  2. 02

    Bring the to the boil in a small earthenware pot or small saucepan.

  3. 03

    Pour in the and stir constantly over medium heat for about 1 minute, until they start to set into soft curds at the bottom.

  4. 04

    Add most of the , turn the heat to low, and cover with an upturned bowl or lid.

  5. 05

    Cook for 4 to 5 minutes until puffed up and set on top.

  6. 06

    Drizzle with the , and sprinkle with the , the rest of the and, if using, a pinch of . Serve at once, in the pot.

Notes

  • Stir at first to stop the bottom burning, then leave it covered to puff.
  • A dome over the pot traps the steam and makes the egg rise dramatically.
  • Anchovy stock in place of the water, or Korean salted shrimp in place of the salt, gives more savour, though neither keeps the dish vegetarian.

Nutrition per serving

Calories
160 kcal
Protein
12 g
Carbs
2 g
Fat
11 g

Estimated from the ingredients.

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