How to Make Korean Steamed Egg (Gyeran Jjim) | MyKoreanKitchen.com
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Korean Steamed Egg (Gyeran Jjim)

How to make Korean steamed egg in three different ways
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Side dishes
Cuisine: Korean
Servings: 3
Calories: 146kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 6 large eggs
  • 20 g dried sea kelp (0.7 ounces), (kombu)
  • 1 1/2 cup water
  • 1 tsp anchovy sauce
  • 10 g green onion (0.35 ounces), finely chopped
  • 20 g carrot (0.7 ounces), finely chopped
  • sesame oil

Instructions

HOW TO PREPARE KOREAN STEAMED EGG

  • Soak the dried sea kelp in a bowl of water for 15 minutes.
  • Beat the eggs and strain once to remove any stringy bits such as chalazae.
  • Discard the dried sea kelp then add the remaining water (from step 1) into the beaten egg bowl (step 2). Add the anchovy sauce, green onion, and carrot. Mix them well. Set aside.

HOW TO COOK KOREAN STEAMED EGG IN A MICROWAVE (MODERN KOREAN STYLE)

  • Drop a small dose of sesame oil into each small heat resistant bowl (e.g.ramekin or mini casserole pot). Brush the oil around to cover the inside. This will minimize the egg sticking into the bowl. Also, it will add a nice nutty aroma and flavor.
  • Pour the egg mixture into the small heat resistant bowls (up to 80% of the bowl) and cover the bowl with a small lid or cling wrap.
  • Place the bowls into the microwave and cook the egg for 5 minutes. (This may vary depending on your microwave.)
  • When the egg is cooked, remove from the microwave and serve.

HOW TO COOK KOREAN STEAMED EGG IN A STEAMER (JAPANESE CHAWANMUSHI STYLE)

  • Drop a small dose of sesame oil into each small heat resistant bowl (e.g.ramekin). Brush the oil around to cover the inside. This will minimize the egg sticking into the bowl. Also, it will add a nice nutty aroma and flavor.
  • Pour the egg mixture into the small heat resistant bowls (up to 80% of the bowl) and cover the bowl with cling wrap or aluminium foil.
  • Boil some water on high heat in a steamer pot. When the water starts to rolling boil, place the egg filled bowls inside the steamer. Lower the heat to medium to low, and steam the bowls until the egg is cooked (about 15 to 20 minutes). Remove from the heat and serve.

HOW TO COOK KOREAN STEAMED EGG IN A KOREAN HOT STONE BOWL (TTUKBAEGI, TRADITIONAL KOREAN STYLE)

  • Drop a small dose of sesame oil into the hot stone bowl (ttukbaegi). Brush the oil around to cover the inside. This will minimize the egg sticking into the bowl. Also, it will add a nice nutty aroma and flavor.
  • Pour the egg mixture into the bowl (up to 80% of the bowl).
  • Boil the bowl over medium high heat for about 3 minutes then reduce the heat to medium low to low. Cover with a lid and simmer until the egg is cooked (about 10 to 15 minutes). Serve.

Notes

** 1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition

Calories: 146kcal | Carbohydrates: 2g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 327mg | Sodium: 308mg | Potassium: 142mg | Vitamin A: 1620IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1.7mg