Korea · Eggs · Side dish
Gyeran Jjim — Korean Steamed Eggs (계란찜)
Soft, savory Korean steamed eggs served as a banchan with rice. Gentle heat and a little broth make this small-pot version tender and spoonable.
Researched home-style method; not independently kitchen-tested by Asian Table Atlas.
Ingredients
- 4 large eggs (about 200 g without shells)
- 240 ml (1 cup) unsalted anchovy-kelp broth, cooled to lukewarm; or water
- 1 tsp (5 ml) Korean fish sauce, or 1/2 tsp fine salt instead
- 2 tbsp (12 g) finely sliced scallion, divided
- 1 tsp (5 ml) toasted sesame oil, divided
- 1/2 tsp toasted sesame seeds, optional
- 1 tsp (5 ml) neutral oil for coating the pot
Instructions
- Beat eggs gently until yolks and whites combine. Strain through a fine sieve into a bowl for a smoother custard.
- Stir in cooled broth and fish sauce (or salt), half the scallions, and half the sesame oil. Avoid making large bubbles.
- Lightly coat the inside of a small stovetop-safe earthenware pot or heavy 700–900 ml saucepan with neutral oil. Pour in the egg mixture; leave room for it to expand.
- Set over medium-low heat. Stir slowly along the bottom for 2–3 minutes until soft curds just begin to form, then stop stirring and cover with a well-fitting lid.
- Cook gently for another 7–10 minutes, adjusting heat to prevent scorching. The center should be set rather than liquid; verify 160°F (71°C) with a clean food thermometer. If needed, cover and cook 1–2 minutes more.
- Turn off the heat. Drizzle with remaining sesame oil and scatter remaining scallions and sesame seeds. Serve immediately in the pot, warning diners that it is very hot.
Tips and substitutions
Anchovy-kelp stock is traditional, but plain water or kelp-only stock works. If using fish sauce, use unsalted broth. Only put earthenware directly on a burner if the manufacturer marks it stovetop-safe; otherwise use a small heavy saucepan. High heat causes scorching and a porous, rubbery texture.
Food safety and storage
Cook egg dishes to 160°F (71°C). Keep raw eggs refrigerated; refrigerate cooked leftovers within 2 hours (within 1 hour if above 90°F/32°C), at 40°F/4°C or below. Use within 1–2 days and reheat leftovers to 165°F/74°C. Allergens: egg, fish if anchovy stock or fish sauce is used, and sesame.