Korean Steamed Egg Dish (Gyeran Jjim)

This is some serious comfort food for me. Super simple, great to introduce to kids or people who are not quite on board with Korean food in all its spicy, stinky, fermented glory. Steaming the egg makes it super soft, almost like a custard. You can do this the traditional way by steaming it in a double boiler, or if you’re feeling lazy and pressed for time, you can certainly do this in the microwave. But, I will say the results are much better when you steam this dish.

You will need:

  • 3 eggs
  • Water
  • 1-2 green onions, chopped
  • 1 teaspoon sesame oil
  • Salt
  • Pepper
  • 2 teaspoons salted shrimp sauce or fish sauce (optional)

To start, crack your eggs into a measuring cup and beat them until fluffy. You want to do a 1:1 ratio of egg and water, which is why it’s handy to do this in a measuring cup. It usually comes out to about 1/2 cup, in which case you would add 1/2 cup of water. Add the teaspoon of sesame oil, sprinkle salt and pepper, and if you’d like a little more kick, add the salted shrimp sauce or fish sauce. It’s totally optional and not everyone likes fish sauce, so that’s up to you. Add the chopped green onions (pro tip: just take kitchen scissors and cut them, way faster and easier), and give it all a good stir.

If you’re microwaving, put the mixture into a microwave safe bowl and cover with a wet paper towel. It will usually cook in about 4 minutes, and will still be pretty wiggly even if it’s done.

If you’re steaming, put the mixture into a heat-safe bowl and carefully place the bowl into a larger pot with boiling water (the water should come up about halfway to the bowl containing the mixture). Cover it all with a lid, and then reduce to a low simmer for about 10-12 minutes. Remove the bowl carefully, let it cool off, and enjoy!


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