Gyeran Jjim (Korean Steamed Egg)

Serves

2

Total Time

15 min

Difficulty

Easy

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Steamed Korean egg in a clay pot.

Recipe-

Summary

this deliciously easy recipe is as simple as its name- it literally translates to “steamed egg,” with gyeran meaning “egg” and jjim translating to “steamed.” traditionally served as a side, this super fluffy egg dish also makes a great protein-packed breakfast; think of it as an elevated scrambled egg! i like to make this in a traditional Korean cooking pot, but if you don’t have one, don’t worry- just reduce the number of eggs and adjust the quantity of your ingredients to suit the size of whatever pot you have available.

Ingredients

  • 6 eggs
  • ¼ to ½ cup chicken stock
  • 1 tsp. sesame oil
  • salt and pepper to taste
  • ½ tsp. sesame seeds
  • chopped green onions for garnish

Instructions

  1. crack eggs into a bowl and whisk vigorously, introducing air to make a smooth and fluffy consistency.
  2. while continuously whisking the eggs, add in the stock (the amount of liquid you’ll need may vary depending on the size of your eggs; if using extra-large eggs, use about ½ cup of stock). continue whisking as you add a teaspoon of sesame oil and a dash of salt and pepper.
  3. in a korean cooking pot over medium-low heat, warm the remaining teaspoon of sesame oil, then slowly pour in the egg.
  4. stir the egg slowly as the mixture cooks, scraping the bottoms and sides of the pot to prevent sticking. continue stirring until the egg is 70-80% cooked, around 5-10 minutes or until large curdles begin to form.
  5. cover and let steam an additional 2 minutes, until eggs are cooked and fluffy throughout.
  6. remove from heat and top with sesame seeds and chopped green onions.

Gyeran Jjim (Korean Steamed Egg)