I don’t like receiving phone calls around meal time, especially when I am busy preparing food. It might sound strange but I believe the more attention the food gets, the tastier it gets. Unfortunately I was on the phone while the eggs were steaming in the pot. It was my sister from Korea, you know what happens then. The long chit chat and giggles.
Nevertheless, I couldn’t concentrate much on the conversation. My mind was with the steaming eggs. Hang up, sis! I need to check my babies. I returned to the kitchen. Da da~! I opened the lid and I saw real gems in pretty cups. I didn’t expect the eggs to rise yet they looked so adorable!
I think the eggs have a joker face. You never know what it is going to be until you serve it. Do you agree? I was so happy to see the well transformed eggs but slightly sad that I missed how they transformed. I hope you don’t miss this.
Ingredients (to serve 3 people)
- 6 large eggs (~70g each)
- 15cm by 15cm kombu (dried seaweed)
- 1 cup of warm water
- 2 tbsp anchovy sauce
- 1 stalk of finely chopped shallot (green part only)
- 1/3 of finely chopped medium size carrot
Prep
- Soak the kombu in warm water for 15 minutes.
- Beat the eggs and sieve them two times.
- Add the kombu water into the beaten eggs (discard the kombu).
- Add the anchovy sauce, shallots, and carrot.
- Mix them well.
- Pour the egg mixture into bowls (up to 80% of the bowl) and cover them with plastic wrap.
Method (It makes it easier if you have a big steamer)
- Boil the water in a steamer (high heat).
- When the water starts to boil, add the bowls.
- Lower the heat to medium to low, steam the bowls for about 15-20 minutes.
- Serve them.
The raised eggs sink slightly as time passes. Though they still look pretty. It was a perfect match with plain rice. Michael thinks it can be a good entree as well. However eating it on its own can be salty, so you might want to reduce the amount of anchovy sauce to 1 tbsp if you don’t like too much salt taste.
For a variation, you can add other kinds of vegetables or even some meat. I will do another post with those some other time. In the mean time, I also think plain steamed egg would be a good baby’s formula.
egg souffle, Eggs and Poultry, Gyeran Jjim, Korean Food, Side Dishes (Banchan), Simple Steamed Egg
Ahh, I don’t like gaeran jjim very much, but whenever my ma makes it, my brother goes nuts and devours it all but mixing it into his rice
I don’t like interruptions while cooking either. These look delicious!
This looks like a variation of the Japanese chawamushi. Delicious!
Gyeran Jjim is one of my favourites. When I ordered it in Korea, it came in a much bigger bowl. I usually could not finish it after downing one bowl of rice. Quite a waste. Your portion looks just nice to go along with a bowl of rice.
Hi Sue,
I have been lurking around your blog for some time and it is now in my list of favourite blogs. I love Korean food but couldn’t cook it myself cos I didnt have any recipes. Your blog is great as it provides delicious and simple to follow recipes. I love your recipes! I have tried cooking some of them and the dishes always turn out great! I just made some Tuna Pancakes for dinner today:)
wow!!! your steamed eggs looks soooo good.
In the korean restaurants here, I would eat them out of stone bowls. And they would really stick to the bowl.
Are those baked?
One of my favorites too. Seeing it on your blog makes me crave it and I think I will have to make this tomorrow with some rice. My landlord showed me how to make it and she added a dab of sesame oil. Goodness… my mouth is watering!
Yay! I love to eat gyeran jjim and now I know how to make it! Also, I love those cute colorful bowls! Where did you find them?
So pretty, and I feel like eating these steamed eggs now! *drool*
These look so beautiful. I wish I could eat eggs now, but I can’t.
i have a question, what containers did u use to steam them? these look soo good
will any seedweed do for the kombu?
I just did this tonight, didn’t take any photos though as I was a bit hungry and lazy
-thanks for the simple recipe. The result was more delicious than I thought.
Sally, I steamed them in a stainless steel steamer on the stove.
Cat, I bought the bowls near the Brisbane airport.
You might be able to find similar ones in Seoul.
Marian, I used a stainless steel steamer to steam. I don’t think any seaweed will be suitable for kombu. You can probably get some at a Korean grocery or Japanese grocery store.
Anh, That’s good to hear. If you make another one, post the picture on your blog. I would like to see yours.
korean seaweed as in kim? the seasoned kind? ill try making this soon, you used ramekins for steaming right? i love ur small egg containers cute..not to big not to small. i will post a pic of this when i do make it.
Marian,
I used Kombu not Gim. Its Korean name is Dashima. However you can just add plain water. It still works fine.
The containers I used for this dish aren’t quite same as ramekins but I think that would be fine too. I am looking forward to seeing your photos. Good luck!
Kombu is the thick, wider, kelp strands, not the pressed seaweed sheets or thin strands of seaweed. In the stores it looks somewhat like a thin, dark green to black wooden slat.
I made this tonight. It was good but a little salty. I’m going to try making it with dashimul (anchovy and kombu broth, less salty), instead of kombu and anchovy sauce, the next time.
It was yummy and probably wouldn’t have seemed so salty if I’d eaten it with rice but I was too hungry to wait! Mea culpa.
It would be! I warned you.
With rice it is OK but without the rice you need to reduce to half the amount of anchovy sauce.
Wow what lovely pictures
i found your site today , i am sure i will come to it again and again.
great recipe too.
akshata
Fantastic tasty recipe and mouth-watering pictures, thanks for sharing it, we make it every weekend since finding it.
No phones for us at dinner time either!
Thanks again,
Drew