Korean Steamed Egg (Gyeran Jjim) with Scallions

A light and fluffy steamed egg dish, similar to a savory soufflé. Gyeran Jjim is a classic Korean side dish that's easy to make and pairs well with any meal.

Prep Time

5 minutes

Total Time

20 minutes

Calories

235 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.80/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Dietary:

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Ingredients

Servings

3largeEggs(Use room temperature eggs for a fluffier texture.)

£1.00

0.3cupChicken Broth or Water(Chicken broth adds more flavor, but water works just as well.)

£0.05

0.5teaspoonFish Sauce (or Soy Sauce)(Adds a savory umami flavor. Use soy sauce for a vegetarian option.)

£0.05

0.5teaspoonSesame Oil(Adds a nutty aroma. Don't skip this!)

£0.10

0.3teaspoonSugar(Balances the savory flavors.)

£0.01

pinchSalt(To taste.)

1Scallions(Thinly sliced, for garnish.)

£0.30

0.3teaspoonSesame Seeds(For garnish (optional).)

£0.08

Total Cost

£1.59

£0.80 per serving

Instructions

1.
In a heat-resistant bowl or earthenware pot, whisk together the eggs, chicken broth (or water), fish sauce (or soy sauce), sesame oil, sugar, and salt until well combined and slightly frothy.
2.
Place the bowl or pot in a steamer basket or pot with a lid. Ensure there is enough water in the pot below the steamer basket, but the water should not touch the bottom of the bowl/pot.
3.
Bring the water to a boil, then reduce the heat to medium-low. Steam the eggs for 12-15 minutes, or until the mixture has puffed up and is mostly set but still slightly jiggly in the center.
4.
Carefully remove the bowl/pot from the steamer. If the surface seems dry, you can drizzle with a little extra sesame oil.
5.
Garnish with sliced scallions and sesame seeds before serving. Serve immediately while hot and fluffy.

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My Notes

Nutrition Information

Nutrition per serving (100g)

235 kcal / 983 kJ

Carbs

1% of RDA

Fat

16g

23% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

0.5 g

2% of RDA

Sugar

2.5 g

3% of RDA

Sodium

450 mg

20% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Don't overcook the eggs, or they will become rubbery. A slightly jiggly center is ideal.

If you don't have a steamer, you can use a double boiler or bake the eggs in a water bath in the oven at 325°F (160°C) for 20-25 minutes.

Customize with other vegetables like chopped onions, mushrooms, or carrots.

For a spicier kick, add a pinch of gochugaru (Korean chili flakes) to the egg mixture.

Cooking Equipment

Heat-resistant bowl or earthenware pot (ttukbaegi)

Steamer basket or pot with lid

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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