RecipesSide Dishes
June 13, 2015
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Hi guys!
Hope you guys having an awesome weekend! 😀
Today I’m going to share one of my favorite ways to eat egg! We call Gyeran Jjim, Silky & DelightfulKorean Steamed Egg!
It is so good with any other Korean dishes, especially spicy food! In Korea, there are restaurants specialize real spicy food and they always have this Gyeran Jjim as a side menu or coming with the spicy dish. It mellow down the spiciness really well!
It’s very mild soft side dish that goes literally with every Korean dish.
There are several ways to make Korean Steamed Eggs;
microwave method, Chawanmushi style, soupy style, not soupy style and more!
My recipe is the most classic Korean style, most of home cooks make at home. 🙂
I love cooking Korean Steamed Egg in Ttukbaegi, I think it’s the best method both taste and texture for my taste.
If you like to cook Korean food at home, I recommend you to have at least 1 ttukibaegi in your kitchen. It’s essential cooking tool for Korean cooking.
There is not really a substitute for ttukbage and it’s easy to find in Korean/Asian grocery markets or internet and it’s inexpensive.
Hope you guys try this recipe at your home!! 😀
Gyeran Jjim (Korean Steamed Egg)
- Author: Seonkyoung Longest
Description
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Ingredients
Scale
- 3 Eggs
- 3/4 tsp. Salt
- 3/4 tsp. Fish sauce
- 1 1/2 tsp. Mirin
- 1 cup Korean ultimate stock (Click HERE for the recipe), you can substitute to vegetable or chicken stock
- [url href=”https://seonkyounglongest.com/?p=3054″]
[/url] - 1/2 Green onion
[/url]Instructions
- Heat Ttukbaegi (Korean earthenware pot, if you don’t have it use small size seasoned cast iron pot or thickest bottomed pot you have.) over hight heat.
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.07-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.10-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.35-PM.png”][/url] - In a mixing bowl, combine egg, salt, fish sauce and mirin; whisk all tougher until smooth.
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.54-PM.png”][/url][url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.45-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.37.58-PM.png”][/url] - By now (about 5 minutes passed), ttukbaegi will be hot. Pour Korean ultimate stock to hot ttukbaegi and bring it to soft boil, it won’t take that long. If your stock boils hard, reduce heat to medium and bring ti soft boil. This is very important to make silky steamed egg.
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.38.04-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.38.11-PM.png”][/url] - Pour egg mixture into soft boil sock while whisking with a whisk. Reduce heat to medium low and keep whisking about 30 seconds to 1 minutes, until egg mixture and stock incorporated completely, smooth and silky. Cover, and steam for 5 minutes.
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.38.18-PM-copy.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.38.23-PM.png”][/url] - Meanwhile, chop green onion for garnish. When steamed egg is done cooking, add chopped green onion right on top and serve immediately.
[url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.38.58-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.39.01-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.39.06-PM.png”][/url] - [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.39.22-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.39.12-PM.png”][/url]
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[/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.39.01-PM.png”]
[/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.39.06-PM.png”]
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[/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2015/06/Screen-Shot-2015-06-12-at-6.39.12-PM.png”]
[/url]Notes
You can keep Gyeran Jjim in refrigerator and eat cold.
Related
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9 comments
Steve SalloomNovember 6, 2015 at 5:03 pm
Hello. Of all the Gyeran Jjim I tried, this is by far the best. I am adopting it for good!!
Reply
SeonkyoungNovember 11, 2015 at 5:25 pm
YES!!!! Awesome Steve, great job!! 😀 Gyeran Jjim is one the tricky recipes to cook, but you DID!! I’m so happy!!
Reply
SusanNovember 18, 2016 at 4:51 am
What is your microwave method?
Reply
AaronDecember 16, 2016 at 8:06 pm
Hello, what size ttukbaegi do I need? 2 cup or 4 cup?
Reply
SeonkyoungDecember 22, 2016 at 10:51 am
2 cups will work perfect!
Reply
JeffNovember 14, 2017 at 9:21 pm
Okay… so I bought some really nice granite ttukbaegi for my wife’s anniversary present (She’s Korean). Sadly, they didn’t come with lids. I have some flat silicon lids. Will those work for gyeran jjim, or do the lids need to be domed??? If they won’t work, do you have any suggestions concerning what I CAN use????
Reply
SeonkyoungNovember 20, 2017 at 6:36 am
It’s depending on the size. You don’t have to make this recipe come above the pot, it’s just a visual effect. So, yes, you can use silicon lids if you are making small amount of this gyeran jjim. You can also serve bibimbap on it (check my stone pot bibimbap recipe), make soup and other things, please look up my soup recipes as well! 🙂
Reply
CharitySeptember 9, 2018 at 7:05 pm
Do I leave it on low while it steams for 5 minutes? Thank you so much!
Reply
BeaJanuary 23, 2021 at 4:12 pm
This is the best steamed egg recipe I’ve tried and bonus, it’s probably one of the easiest too! I’ve tried Chinese, Japanese, and Korean recipes for steamed egg but my kids and I always thought they tasted average at best! Not yours, it was a hit! My oldest couldn’t stop eating it and we’re not huge egg eaters here (but perhaps my mama’s steamed egg from childhood prompting me to keep looking and so glad I found your recipe and blog)! I made it on a heavy 3-ply stainless steel pot and it worked fine but now I want a beautiful Ttukbaegi! Thank you so much for your recipe! LOVED!
Reply
