Korean Steamed Egg (Gyeran Jjim)
Fluffy, savory steamed eggs, a comforting Korean culinary embrace.
⏱️ 15 min🍽️ Serves 1
🔥 150 kcal💪 12g protein🍚 3g carbs🥑 10g fatper serving
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servings
Ingredients
- 🥚3 large eggs
- 🍲½ cup chicken or anchovy broth
- 🐟1 tsp fish sauce
- 🧂¼ tsp salt
- 🧅1 tbsp chopped scallions
- 🧴½ tsp sesame oil
Pro tips
- For extra fluffiness, beat the eggs vigorously until light and airy before adding broth.
- Adjust the salt and fish sauce to your preference. A tiny pinch of sugar can also enhance the savory notes.
- If you don't have a ddukbaegi, you can steam the covered bowl in a larger pot with about 1 inch of boiling water.
Method
- 1In a heatproof bowl (ideally a Korean ddukbaegi or small ceramic pot), whisk the eggs until well combined.
- 2Add the broth, fish sauce, and salt to the beaten eggs. Whisk gently until just combined, being careful not to create too many bubbles.
- 3Strain the egg mixture through a fine-mesh sieve into the same heatproof bowl to ensure a silky smooth texture. This step is crucial for perfect gyeran jjim.
- 4Place the bowl directly over medium-low heat. Stir constantly with a spoon or chopsticks for 2-3 minutes until the eggs start to curdle slightly and thicken around the edges, forming soft curds.
- 5Reduce the heat to low, cover the bowl tightly with a lid (or foil if no lid), and cook for 7-10 minutes, or until the egg is set but still jiggly in the center.
- 6Remove from heat, garnish with chopped scallions and a drizzle of sesame oil immediately before serving.