Korean Steamed Egg(Gyeran Jjim)

Korean Steamed Egg(Gyeran Jjim)

Korean Steamed Egg(Gyeran Jjim):

A tasty & simple side dish is Korean Steamed Egg(Gyeran Jjim) Water or broth is combined with eggs, which are then cooked until light and fluffy. Due to the shape of the eggs, which resembles a volcanic cone, and the steam they produce, they  also known as volcano steamed eggs.

The tasty and simple Korean side dish known as “Korean steamed eggs,” or “Gyeran Jjim” in Korea, is made with eggs, water or broth, and seasonings including salt, sesame oil, and green onions.The term “Korean steamed eggs” comes from the Korean words for “egg” and “steamed,” respectively.

Because of its volcanic cone shape and the steam that is produced when it cooks, this egg side dish (banchan) is also known as Korean volcano steamed eggs. As the egg heats up and cooks while being steamed, the core of the egg expands.It produces unusually fluffy, soft, and tender eggs that are as light as air, in addition to making an excellent display.


 ▢4 large eggs

▢5 Tablespoons water 

▢⅓ teaspoon sea salt

Bingsu Recipe (Korean Shaved Ice)

▢1 teaspoon toasted sesame oil

▢pinch of black pepper

▢chopped green onions 

▢sesame seeds

Korean Rice Cakes (Tteokbokki)

Instructions For Cooking:

  1. Mix: In a small bowl, add the eggs, water or broth, and sea salt and whisk to thoroughly blend the yolks and whites. For a smoother texture, you can strain the mixer.
  2. Partially cooked eggs: Over medium heat, warm a small pot. A Korean earthenware pitcher that can hold around 3 cups of liquid was what I used. After adding the egg mixture, whisk it vigorously while scraping the pan’s bottom and sides.
  3. You should notice noticeable curdling when the eggs  roughly 80% cooked. Low heat is the preferred setting.
  4. Remove the cover from the eggs and add the green onions, sesame oil, sesame seeds, and black pepper as garnish. Enjoy serving right away.

Source: drivemehungry

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