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

Level

Easy

Yields

2 servings

Cost

£0.80

Season:

Meal Type:

Cuisine:

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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

The Method

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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