Fluffy Korean Steamed Eggs (Gyeran Jjim) (Edit recipe)

Gyeran jjim is a Korean steamed egg dish that’s served as a side dish (or banchan) along with rice, kimchi, and whatever main dish you are enjoying. You may have commonly seen it served at Korean bbq spots. The best versions have the most amazing light and fluffy texture, and it should feel velvety in your mouth with minimal chewing. My version truly delivers and it tastes like you are eating at a Korean restaurant!

5 minutes

11 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	12
Fat:	1 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	74 mg
Fiber:	0 g
Sugars:	0 g
Calculated per serving.

by What Great Grandma Ate

View original recipe

Serves: 2

Ingredients

4 whole Eggs, (large)
1 cup Water
1 1/2 tsp Salted Fermented Shrimp (Saewoojeot), (or 1 tsp sea salt or fish sauce)
1/2 tsp Sesame Oil
1 whole Green Onion (Scallion), chopped

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine eggs, water, and salted shrimp in a blender and then blend until smooth and frothy.
Grease an earthenware pot with a lid (or a medium saucepan) with sesame oil, then pour the blended egg mixture in, making sure there's about 1 inch of room on top for the eggs to rise.
Heat over medium low heat and close the lid to simmer for about 8 minutes, or until about half of the eggs are cooked. It's okay to open the lid to check.
Stir the eggs slowly a few times to prevent from burning.
Top with green onions, and close the lid to simmer for another 2-3 minutes until the mixture is cooked but still soft and fluffy. Serve immediately.

Notes

Earthenware bowls or pots are traditionally used to make fluffy Korean steamed eggs and you can actually purchase them online. However, if you don’t have one, you can always use a small to medium pot or a saucepan. Keep in mind that it may take a little bit longer to cook when you use a regular saucepan, since earthenware pots retain heat much better. // Gyeran jjim is best enjoyed right away, and I don’t recommend you save the leftovers. However, if you can’t finish it and don’t want it to go to waste, you can always store it in an airtight lid in the fridge for up to 2-3 days. Heat it back up gently in the microwave so you don’t overcook it, or you can even enjoy it cold!