Korean Steamed Egg (Gyeran Jjim) Hot Pot with Vegetables

A fluffy and savory Korean steamed egg, served hot pot style with added vegetables for a complete and comforting side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

265 kcal

Difficulty

Easy

Equipment

2 items

Cost

£0.78/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

6Eggs(Large)

£1.75

0.5cupWater or Chicken Broth (optional)(For a richer flavor, use chicken broth)

£0.15

1teaspoonSoy Sauce(Korean soy sauce preferred)

£0.05

1teaspoonSesame Oil

£0.10

0.3teaspoonSugar(Optional, to balance the savory flavors)

£0.01

PinchSalt(To taste)

PinchGround Black Pepper(To taste)

1Green Onion(Finely chopped)

£0.20

0.3cupCarrot(Finely diced)

£0.05

0.3cupZucchini(Finely diced)

£0.15

2Shiitake Mushrooms(Thinly sliced)

£0.50

0.3teaspoonRed Pepper Flakes (gochugaru)(Optional, for a little heat)

£0.05

1teaspoonToasted Sesame Seeds(For garnish)

£0.10

Total Cost

£3.11

£0.78 per serving

Instructions

1.
In a bowl, crack the eggs and whisk them thoroughly until smooth and light yellow. Add water or chicken broth, soy sauce, sesame oil, sugar (if using), salt, and pepper. Mix well.
2.
Add the chopped green onion, carrot, zucchini, and shiitake mushrooms to the egg mixture and stir to combine. If using, add the red pepper flakes.
3.
Pour the egg mixture into an earthenware pot (뚝배기, ttukbaegi) or a small pot. If you don't have a 뚝배기, use a pot with a lid.
4.
Place the pot over medium-low heat. Cover with the lid and cook for about 15-20 minutes, or until the egg is mostly set but still slightly jiggly in the center.
5.
Reduce the heat to low and continue cooking for another 5-10 minutes, allowing the bottom to lightly brown and the egg to puff up. Check frequently to avoid burning.
6.
Remove from heat and garnish with toasted sesame seeds. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (130g)

265 kcal / 1109 kJ

Carbs

2% of RDA

Fat

19g

27% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

3 g

3% of RDA

Sodium

330 mg

14% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Adjust the amount of water/broth depending on how fluffy you want your steamed egg to be. More liquid results in a softer texture.

Keep a close eye on the steamed egg while cooking to prevent it from burning on the bottom. If you see it bubbling too vigorously, reduce the heat further.

For a creamier texture, add a tablespoon of milk or cream to the egg mixture.

Customize the vegetables to your liking. Other options include spinach, onions, or bell peppers.

If you don't have an earthenware pot, you can use a heatproof glass or metal bowl and steam the egg in a steamer basket over a pot of boiling water. The cooking time might vary slightly.

Cooking Equipment

Earthenware Pot (뚝배기, ttukbaegi) or Small Pot

Stove

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of water/broth depending on how fluffy you want your steamed egg to be. More liquid results in a softer texture.

Keep a close eye on the steamed egg while cooking to prevent it from burning on the bottom. If you see it bubbling too vigorously, reduce the heat further.

For a creamier texture, add a tablespoon of milk or cream to the egg mixture.

Customize the vegetables to your liking. Other options include spinach, onions, or bell peppers.

If you don't have an earthenware pot, you can use a heatproof glass or metal bowl and steam the egg in a steamer basket over a pot of boiling water. The cooking time might vary slightly.

Korean Steamed Egg (Gyeran Jjim) Hot Pot with Vegetables

Ingredients

Instructions