Korean Steamed Eggs, also known as Gyeran Jjim, is a popular Korean side dish that you can enjoy at any time of the day. It’s so warm and comforting. Once you have a bite of this, it might make you crave it every day.
Korean Steamed Eggs (1-2 servings)
Ingredients:
- 2 large eggs
- 1 cup (240ml) water
- 1/2 tbsp chicken bouillon powder (can substitute 1/2 tbsp dasida or 1/4 tsp kosher salt)
- Sliced green onion, to garnish
- 1 tsp toasted sesame oil
- Generous pinch of toasted sesame seeds, to garnish
Instructions:
1. Crack the eggs into a small container and beat well. Add 1 cup of water and the chicken bouillon powder. (If you don’t have the chicken bouillon powder, you can substitute with dasida (Korean beef stock powder) or 1/4 teaspoon of kosher salt.)
2. To get the silky texture, pour the egg mixture through a fine sieve over a heatproof bowl or ttukbaegi (Korean earthenware pot).
3. Place a steamer basket in a pot. Pour in some water. Bring it to a boil. Once the water starts to boil, stir the eggs one more time and cover with foil. Carefully place it in the basket. Cover with the lid. Steam for 2 minutes over medium-high heat.
4. Reduce the heat to low. Steam for 10 more minutes. Check if the eggs need more time to cook. (Mine is a bit too runny, so I steamed for 3 more minutes.) Once the eggs are cooked, remove from the heat. Top with sliced green onion, sesame oil and sesame seeds. Enjoy it as it is or serve it with hot rice and other side dishes.
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Korean Steamed Eggs (Gyeran Jjim)
2
servingsIngredients
2 large eggs
1 cup (240ml) water
1/2 tbsp chicken bouillon powder (can substitute 1/2 tbsp dasida or 1/4 tsp kosher salt)
Sliced green onion, to garnish
1 tsp toasted sesame oil
Generous pinch of toasted sesame seeds, to garnish
Directions
- Crack the eggs into a small container and beat well. Add 1 cup of water and the chicken bouillon powder. (If you don’t have the chicken bouillon powder, you can substitute with dasida (Korean beef stock powder), or 1/4 teaspoon of kosher salt.)
- To get the silky texture, pour the egg mixture through a fine sieve over a heatproof bowl or ttukbaegi (Korean earthenware pot).
- Place a steamer basket in a pot. Pour in some water. Bring it to a boil. Once the water starts to boil, stir the eggs one more time and cover with foil. Carefully place it in the basket. Cover with the lid. Steam for 2 minutes over medium-high heat.
- Reduce the heat to low. Steam for 10 more minutes. Check if the eggs need more time to cook. (Mine is a bit too runny, so I steamed for 3 more minutes.) Once the eggs are cooked, remove from the heat. Top with sliced green onion, sesame oil and sesame seeds. Enjoy it as it is or serve it with hot rice and other side dishes.
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml