Gyeran Jjim, a Korean Style Steamed egg, that was cooked in a Korean Earthernware Pot and straight over the stove instead steaming in a steamer. This dish is usually served as a side dish (Banchan) in Korean Restaurant.
I have eaten many version of this Korean Steamed Egg and the best I have eaten, which also inspired me to recreate it at home, is one that is piping hot, fluffy, and a little soupy.
There are many videos and recipe online and this recipe is the exact rendition of my favourite version.
Ingredients are simple – Eggs, fish sauce, pepper, sugar, sesame oil, spring onions & water. Traditional Korean Steamed Egg (Gyeran Jjim) uses korean prawn paste. I replaced it with Fish Sauce which gave the similar umami taste from the sea and yet it is easy to find on the shelf of any supermarket.
After adding all the ingredients into the Korean easternware pot (use any other casserole or smaller pot if you do not have 1), heat the pot of egg mixture over medium high heat
Stir until the egg mixture become curdy.
When 80% of the mixture becomes curdy, cover it with a bowl or a dome lid as the egg mixture will further expand.
Lower the heat to the lowest setting and allow it to cook for about another 2 mins
Here’s a Video Recipe on how to make a Light, Fluffy & Soupy Korean Steamed Egg
- 5 Eggs
- 200ml Water
- 1 Tablespoon Fish Sauce
- ¼ teaspoon Sugar
- ¼ teaspoon Ground White Pepper
- ½ tablespoon Sesame oil
- 1 tablespoon Chopped Spring Onions
- Add all the ingredients for the egg mixture into a mixing bowl and whip until well combine
- Transfer the egg mixture into a Korean Earthernware Pot or any casserole/small pot
- Heat the pot of egg mixture of medium high heat
- keep stiring until 80% of the egg mixture become curdy.
- Cover with Dome lid or bowl and allow it to cook over low heat for another 2 minutes
- Remove the pot from the fire
- Sprinkle chopped spring onions and drizzle sesame oil
- Serve hot