Authentic and Flavorful Korean Steamed Egg - Gyeran-jjim Recipe

Ingredients

4 large eggs
1 green onion, finely chopped
1 teaspoon of salt
1 teaspoon of sesame oil
1 cup of water
1 teaspoon of soy sauce

Steps and instructions

Crack the eggs into a bowl. Add salt, then whisk until the yolks and whites are fully combined.
Add water, soy sauce, and sesame oil to the egg mixture. Whisk again until everything is well combined.
Heat a pot over medium heat. When the pot is hot enough, pour in the egg mixture.
Stir in the finely chopped green onion.
Cover the pot and reduce the heat to low. Let the egg cook for about 10 minutes, or until it has completely set.
Check the egg occasionally to make sure it doesn't overcook. If it's cooking too quickly, you can reduce the heat further.
Once the egg is fully cooked, use a spatula to break it up into small pieces.
Transfer the egg to a serving dish and serve while hot.

Tools for making

Bowl - A medium-sized bowl for whisking the eggs and other ingredients together.
Pot - A pot with a lid for cooking the egg mixture over low heat.
Whisk - A utensil for thoroughly combining the eggs, salt, water, soy sauce, and sesame oil.
Spatula - A tool for breaking up the cooked egg into small pieces and transferring it to a serving dish.

Recipe variations

Add diced vegetables such as bell peppers, mushrooms, or carrots for added texture and flavor.
Include cooked bacon or ham for a meaty twist.
Sprinkle shredded cheese on top of the cooked egg for a cheesy version.
Experiment with different herbs and spices such as garlic powder, paprika, or chili flakes to customize the flavor.
Replace the water with chicken or vegetable broth for a richer taste.
Try using different types of onions like red onion or shallots instead of green onion.
Make it spicy by adding a few dashes of hot sauce or Korean chili paste (gochujang).
For a vegetarian option, omit the meat and add extra vegetables or tofu.

Recipe overview

Gyeran-jjim is a popular Korean side dish that translates to "steamed eggs". It's a staple in Korean cuisine due to its simplicity and versatility. This dish involves a few basic ingredients: eggs, green onion, salt, sesame oil, water, and soy sauce. These ingredients are combined, then cooked over low heat until the egg sets into a custard-like consistency. The end result is a delicious and comforting dish that's soft, savory, and slightly salty. It's perfect for serving as a side dish or as a light breakfast. In this recipe, we'll guide you step by step on how to prepare Gyeran-jjim at home.

Common questions

Can I use smaller eggs instead of large eggs? Yes, you can use smaller eggs, but you may need to adjust the cooking time accordingly. Keep an eye on the texture of the egg while it cooks.
Can I add other ingredients to the Gyeran-jjim? Absolutely! Gyeran-jjim is versatile, and you can add ingredients like diced vegetables, cooked meat, or shredded cheese to customize the dish to your liking.
Can I make Gyeran-jjim in advance? While Gyeran-jjim is best served fresh, you can make it in advance and reheat it before serving. However, keep in mind that the texture may change slightly upon reheating.
Can I double or halve the recipe? Yes, you can double or halve the recipe depending on your needs. Just make sure to adjust the cooking time accordingly if you change the quantity of eggs.
Is Gyeran-jjim spicy? No, Gyeran-jjim is not traditionally spicy. However, if you prefer a spicy kick, you can add a small amount of chili powder or hot sauce to the egg mixture.

Serving dishes and utensils

Whisk - Used to mix the eggs and other ingredients together.
Pot - Used to cook the gyeran-jjim on the stovetop.
Spatula - Used to break up the cooked egg into small pieces.
Serving Dish - Used to present and serve the gyeran-jjim.

Origin stories

Gyeran-jjim, a simple but beloved dish in Korean cuisine, carries with it the warmth and comfort of a home-cooked meal. This humble egg dish is often served in Korean households as a side dish, or 'banchan', and is a favorite among both children and adults. It is traditionally prepared in a Korean earthenware pot, known as a 'ttukbaegi', which retains heat and allows the eggs to cook evenly and maintain their soft texture. The dish is loved for its distinct fluffy texture and the way it carries the subtle flavors of sesame oil and green onions. Though it is often enjoyed at home, one can also find Gyeran-jjim served in Korean barbecue restaurants, where it complements the rich flavors of grilled meats.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.